Sicilian "ca'muddica pasta" is a quick and easy way to differentiate our first courses. But it is not the only way to use this ingredient: here are 10 ideas to try
To change the face of our pasta, the solution is often right in front of our eyes: the bread crumbs. Which, in the kitchen, is a little bitColumbus egg. The inspiration comes from Sicily, and precisely from the "CaMuddica pasta". That is, the poor soul of Sicilian cuisine, opposed to those Baroque timbale of macaroni described by Giuseppe Tomasi of Lampedusa in his Gattopardo. A soul particularly alive in theindoor of the island, going up the Plain of Catania along the Dittaino Valley towards Enna, in what in ancient times was – together with Egypt – the "barn of Rome". But the intuition of poor Sicilian cuisine can be applied to a large number of recipes. Breadcrumbs are usually added when the seasoning is finished, so that the bread is toasted lightly. Or do it toast aside or added raw. The only precaution is to prevent the breadcrumbs by absorbing the oil and seasonings in general, do not dry too much our first courses: that's why it is better to use it only in the presence of very liquid sauces or with a lot of oil, to avoid the dry effect. And preferably with long pasta. Here are ten ideas for seasoning pasta with breadcrumbs. Obviously starting from the original.
1 – Bucatini ca'muddica
They simply prepare with a sautéed with garlic and chilli in abundant extra virgin olive oil, to which is then added the pulp of tomato, i anchovy fillets, of the parsley minced and a ladle of water. There crumb it must be toasted (“muddica atturrata") Aside with a little oil and added at the end together with the grated pecorino. There is also the variant with i capers, in addition to that which involves the use of Cherry tomatoes.
2 – Spaghetti with garlic, oil, chilli pepper and breadcrumbs
It's the version without tomato of the Sicilian recipe, which can also be prepared without anchovy. In this case, the breadcrumbs can be browned directly in the pan with the oil and garlic, just before tossing the spaghetti for the final sauté.
3 – Linguine with mackerel and breadcrumbs
Both fish fillets can be used fresh than mackerel in oil: just add it to the tomato sauce. The breadcrumbs here, on the other hand, should be roasted separately in a drop of extra virgin olive oil and then added to the pasta together with the chopped parsley, after having sautéed in a pan.
4 – Spaghetti with garlic, dried tomatoes and breadcrumbs
This recipe calls for dried tomatoes to come minced and then toasted together with the breadcrumbs. Garlic should instead be browned separately in oil. The two condiments should only be combined at the end, adding cooking water and chopped basil.
5 – Spaghetti with tuna, olives and breadcrumbs
It can be prepared both in the version white than in that red. There is also the variant with the addition of dried filleted tomatoes.
6 – Penne with artichokes and breadcrumbs
This time the garlic is replaced by the onion: you can also use short pasta, further strengthening the flavors by also adding some black olives.
7 – Tagliatelle with tuna, bottarga and breadcrumbs
The first step is the preparation of a simple tomato-based sauce, with the addition of tuna. The breadcrumbs are mixed in the dressing one minute before the end of cooking. While bottarga comes last, together with chopped parsley.
8 – Penne with eggplant, tomato and breadcrumbs
Here, too, the breadcrumbs must be added after completing the cooking of the aubergine sauce. And it must be added toasted, in order to give it a pleasant one crunchiness typical of this ingredient.
9 – Bucatini anchovy and muddica
According to tradition, this dish was born by Sicilian emigrants in Northern Italy as alternative to pasta with sardines: it is – in a nutshell – the Ca'muddica pasta with a greater quantity of anchovies and the addition of raisins and pine nuts.
10 – Spaghetti with mussels and breadcrumbs
Breadcrumbs can be the ideal element to attract the flavor ofcooking water mussels, whether white or prepared with a tomato sauce.
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