Ingredients
- 500 g bucatini or spaghetti
- 200 g of stale bread
- 100 g anchovy fillets in oil
- 2 pcs garlic cloves
- Sicilian pecorino with pepper
- wild fennel
- extra virgin olive oil
- salt
- pepper
For the recipe of pasta c’anciove and ca muddica, reduce the crumb into small pieces and whisk it with the cutter until it has a fairly fine grain. Toast in a pan with 2 tablespoons of oil and a pinch of salt until crispy. At the end add a generous tuft of chopped fennel. You can replace the pureed crumb
with the same amount of breadcrumbs. Fry 1-2 cloves of garlic in another pan with 3 tablespoons of oil, then add the anchovy fillets, reduce the heat and let them melt. Remove the garlic cloves. Grate the pecorino until you get 3-4 tablespoons. Boil the pasta in plenty of boiling salted water, drain it al dente directly in the pan with the anchovies and sauté for 1 minute at most, so that the sauce
distribute uniformly; season with half of the crumb, the grated pecorino and spread across the plates. Complete it with the remaining crumb, a pinch of pepper, a few tufts of fennel and serve immediately.
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