Tag: breadcrumbs

Pasta with breadcrumbs – Italian Cuisine – Italian Cuisine

Pasta with breadcrumbs - Italian Cuisine

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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Skewers of bomblets with cheese, raisins and breadcrumbs – Italian Cuisine

Skewers of bomblets with cheese, raisins and breadcrumbs

Watch the video to prepare the bombette skewers with cheese, raisins, breadcrumbs and Mutti Classic Sauce.


16 small slices of veal
250 g of caciotta
2 handfuls of raisins
1 bunch of parsley, basil and oregano
1 pack of Classic Mutti Sauce
breadcrumbs q.b.
half a glass of white wine
extra virgin olive oil q.b.
Salt and Pepper To Taste.


Grate the cheese and soak the raisins in warm water. Chop the herbs together with the breadcrumbs.
On each slice of veal put a tablespoon of cheese and one of aromatic mince. Roll the slices into small rolls.
Spread 4 rolls for each toothpick forming skewers. Brown in a non-stick pan with a dash of extra virgin olive oil until the meat is well caramelized. Blend with white wine and let it evaporate.
Pour Classic Mutti Sauce and continue cooking for about 10 minutes. Salt and pepper. Serve decorating with fresh aromatic herbs.

Breading? Yes, but with imagination! The alternatives to breadcrumbs – Italian Cuisine


From cornflakes to dried fruit, breading can also be made with ingredients other than breadcrumbs or flavored in an original way. Here are some creative ideas

The usual bistecchina breaded, with the usual egg beaten and the usual bread crumbs. You are tired of bringing it to the table dish whenever? Do not worry, you are in the right place to find out different breadcrumbs and tasty to try with various ingredients. Here are ours 8 favorite sandwiches.

Bread with cornflakes

For breasts and chicken thighs really irrestibili: the breading with i corn flakes, the cereal flakes, makes the meat crisp and tasty. You will have to crumble and season with salt and extra virgin olive oil. If your children like it, you can also add a sprinkling of sweet paprika.

Mediterranean breading

Typical Mediterranean flavors turn any dish into a real success. Olives, capers, dried tomatoes, garlic and parsley, all minced, season the breadcrumbs and give a touch of flavor and a truly delicious aroma. If you want to experiment with breading to Palermo add also del cheese grated.

Sesame seeds for breading

The fresh fish goes well with sesame seeds, in particular you can try the slices of fresh tuna, passed directly into the seeds and then placed on the hot plate. Remember that tuna should not cook for long, indeed, it is advisable to leave it pink in the middle so that it is more tender.

A touch of freshness with lemon

Always for fish dishes, try the freshness of citrus. Simply grate the lemon and orange peel to give off a special aroma that will give fried or baked fish fillets a touch of refinement and taste.

Aromatic herbs for the perfect breading

With meat, from veal to pork, they are very good herbs. Do you have it on your balcony? Chop rosemary and sage, for example, and add them to the breadcrumbs. If you like, season the baked potatoes in the same way that you will bring to your table. The result will be really greedy!


Bread crisps for children

Kids are crazy for them chips! Crumble them and use them to bread their slices of meat or fish. They will appreciate very much.

Dried fruit as breadcrumbs

Toasted or not, dried fruit has a very intense flavor that can match well with the most delicate meat. Choose the ingredients you prefer, like walnuts, cashews, hazelnuts, almonds, and chop before using them as breading. They will give a very special taste to the dish.

Polenta flour for celiacs

If you have a gluten intolerance, polenta flour is the right ingredient for a crispy and safe breading. It goes well with everything, even for example at vegetables, cut into julienne and fried. Delicious!

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