{"id":28195,"date":"2020-09-18T09:00:05","date_gmt":"2020-09-18T07:00:05","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=28195"},"modified":"2020-09-17T16:46:17","modified_gmt":"2020-09-17T14:46:17","slug":"pasta-with-anchovies-and-breadcrumbs-pasta-con-acciughe-e-mollica","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/pasta-with-anchovies-and-breadcrumbs-pasta-con-acciughe-e-mollica\/","title":{"rendered":"Pasta with anchovies and breadcrumbs (Pasta con acciughe e mollica)"},"content":{"rendered":"<p><strong>Portions:<\/strong> Serves 6<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<div class=\"reader_column left_column\" data-colindex=\"0\">\n<ul>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:7:0:0:0\" data-endposition=\"8:8:0:0:0\" data-complex=\"0\">1 tablespoon olive oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:9:0:0:0\" data-endposition=\"8:10:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">225<\/span>\u00a0<span data-lineindex=\"1\">g\/8<\/span>\u00a0<span data-lineindex=\"2\">oz<\/span>\u00a0<span data-lineindex=\"3\">dried<\/span>\u00a0<span data-lineindex=\"4\">breadcrumbs<\/span>\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:11:0:0:0\" data-endposition=\"8:12:0:0:0\" data-complex=\"0\">5 tablespoons olive oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:13:0:0:0\" data-endposition=\"8:14:0:0:0\" data-complex=\"0\">2 garlic cloves<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:15:0:0:0\" data-endposition=\"8:16:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">4<\/span>\u00a0<span data-lineindex=\"1\">tablespoons<\/span>\u00a0<span data-lineindex=\"2\"><span id=\"_link_8,15,0,0,0\" class=\"valid_link link_part first_link_part\">tomato<\/span><\/span><span class=\"valid_link link_part\">\u00a0<\/span><span data-lineindex=\"3\"><span class=\"valid_link link_part last_link_part\">extract<\/span><\/span>\u00a0<span data-lineindex=\"4\">or<\/span>\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:15:0:0:0\" data-endposition=\"8:16:0:0:0\" data-complex=\"1\"><span data-lineindex=\"5\">5<\/span>\u00a0<span data-lineindex=\"6\">tablespoons<\/span>\u00a0<span data-lineindex=\"7\">tomato<\/span>\u00a0<span data-lineindex=\"8\">pur\u00e9e<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:17:0:0:0\" data-endposition=\"8:18:0:0:0\" data-complex=\"0\">225 ml\/8 fl oz warm water<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:19:0:0:0\" data-endposition=\"8:20:0:0:0\" data-complex=\"0\">675 g\/1\u00bd lb spaghetti<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:21:0:0:0\" data-endposition=\"8:22:0:0:0\" data-complex=\"0\">10-12 anchovy fillets<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:23:0:0:0\" data-endposition=\"8:24:0:0:0\" data-complex=\"0\">1 teaspoon olive oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\">1 tablespoon finely chopped fresh parsley<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Coat the bottom of a heavy frying pan with 1 tablespoon of olive oil. Add the breadcrumbs and toast them over a low heat, stirring constantly, until they are a rich golden brown. Put them in a small serving bowl and set aside. Put 5 tablespoons olive oil in a frying pan, add the garlic cloves, slightly crushed but still of a piece. Saut\u00e9 the garlic until it begins to colour, then discard. Add the tomato extract and the water to the hot oil, stirring until the extract is completely dissolved. Simmer over very low heat for about 10 minutes. Meanwhile, cook the spaghetti in a large pot of boiling water, only lightly salted since both the tomato extract and the anchovies are very salty. In a separate pan or a double boiler (I always use a small double handled frying pan that will sit on top of my spaghetti pot), cook the anchovies together with 1 teaspoon of olive oil, stirring them until they dissolve into a cream. This must be done over steam and not <span class=\"text_line\" data-position=\"8:33:51:0:0\" data-endposition=\"8:33:62:2:0\" data-complex=\"0\">over the direct heat, lest the anchovies turn bitter. Add the an<\/span><span class=\"text_line\" data-position=\"8:33:62:2:0\" data-endposition=\"8:34:0:0:0\" data-complex=\"0\">chovies to the tomato sauce and simmer 2 to 3 minutes longer.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:35:0:0:0\" data-endposition=\"8:35:12:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">Drain<\/span>\u00a0<span data-lineindex=\"1\">the<\/span>\u00a0<span data-lineindex=\"2\">spaghetti<\/span>\u00a0<span data-lineindex=\"3\">when<\/span>\u00a0<span data-lineindex=\"4\">cooked<\/span>\u00a0<span data-lineindex=\"5\">al<\/span>\u00a0<span data-lineindex=\"6\">dente,<\/span>\u00a0<span data-lineindex=\"7\">reserving<\/span>\u00a0<span data-lineindex=\"8\">225<\/span>\u00a0<span data-lineindex=\"9\">ml\/8<\/span>\u00a0<span data-lineindex=\"10\">fl<\/span>\u00a0<span data-lineindex=\"11\">oz<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:35:12:0:0\" data-endposition=\"8:35:23:3:0\" data-complex=\"0\">of the cooking water. (This is always a wise precaution when pre<\/span><span class=\"text_line\" data-position=\"8:35:23:3:0\" data-endposition=\"8:35:33:0:0\" data-complex=\"0\">paring pasta with a very concentrated sauce or with breadcrumbs a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:35:33:0:0\" data-endposition=\"8:35:43:3:0\" data-complex=\"0\">few tablespoons of the reserved liquid will correct any eventual dry<\/span><span class=\"text_line\" data-position=\"8:35:43:3:0\" data-endposition=\"8:35:56:0:0\" data-complex=\"0\">ness). Place the spaghetti in a large bowl, add the sauce, and mix<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:35:56:0:0\" data-endposition=\"8:35:67:0:0\" data-complex=\"0\">thoroughly, pouring in a little of the reserved liquid if necessary.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:35:67:0:0\" data-endposition=\"8:35:78:0:0\" data-complex=\"0\">Sprinkle with some of the breadcrumbs and with the parsley. Pass<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:35:78:0:0\" data-endposition=\"8:36:0:0:0\" data-complex=\"0\">the remaining breadcrumbs on the side.\u00a0<\/span><span class=\"text_line\" data-position=\"8:37:0:0:0\" data-endposition=\"8:37:9:3:0\" data-complex=\"0\">Sicilians use different kinds of breadcrumbs for different pur<\/span><span class=\"text_line\" data-position=\"8:37:9:3:0\" data-endposition=\"8:37:19:0:0\" data-complex=\"0\">poses. What I call dried breadcrumbs are the ordinary crumbs<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:37:19:0:0\" data-endposition=\"8:37:31:0:0\" data-complex=\"0\">grated from stale bread, crust and all, which can be either purchased<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:37:31:0:0\" data-endposition=\"8:37:44:0:0\" data-complex=\"0\">or prepared at home. When browned in oil as in this recipe, these<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:37:44:0:0\" data-endposition=\"8:37:55:0:0\" data-complex=\"0\">become toasted breadcrumbs. A third variety are what I shall call <\/span><span class=\"text_line\" data-position=\"8:37:55:0:0\" data-endposition=\"8:37:64:0:0\" data-complex=\"0\">stale white breadcrumbs, meaning more specifically the white part<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:37:64:0:0\" data-endposition=\"8:37:73:0:0\" data-complex=\"0\">of 2 to 3 day old semolina flour bread that has been grated, sieved<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:37:73:0:0\" data-endposition=\"8:37:88:0:0\" data-complex=\"0\">to remove any big pieces, and allowed to dry for a day or two (a <\/span><span class=\"text_line\" data-position=\"8:37:88:0:0\" data-endposition=\"8:37:99:0:0\" data-complex=\"0\">barely warm oven can speed this process). If these breadcrumbs are<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:37:99:0:0\" data-endposition=\"8:38:0:0:0\" data-complex=\"0\">not thoroughly dry, they will become gluey.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:0:0:0\" data-endposition=\"8:39:11:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">Purists<\/span>\u00a0<span data-lineindex=\"1\">require<\/span>\u00a0<span data-lineindex=\"2\">that<\/span>\u00a0<span data-lineindex=\"3\">this<\/span>\u00a0<span data-lineindex=\"4\">recipe<\/span>\u00a0<span data-lineindex=\"5\">be<\/span>\u00a0<span data-lineindex=\"6\">prepared<\/span>\u00a0<span data-lineindex=\"7\">using<\/span>\u00a0<span data-lineindex=\"8\">\u2019u<\/span>\u00a0<span data-lineindex=\"9\">\u2019strattu,<\/span>\u00a0<span data-lineindex=\"10\">tomato<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:11:0:0\" data-endposition=\"8:39:21:4:0\" data-complex=\"0\">extract that is obtained from enormous expanses of bright red toma<\/span><span class=\"text_line\" data-position=\"8:39:21:4:0\" data-endposition=\"8:39:36:0:0\" data-complex=\"0\">to pur\u00e9e salted and spread out on boards to dry in the sun until it<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:36:0:0\" data-endposition=\"8:39:49:0:0\" data-complex=\"0\">hardens into a very dark red paste with the consistency of clay. The<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:49:0:0\" data-endposition=\"8:39:59:0:0\" data-complex=\"0\">\u2019strattu gleaming in the bright summer sunlight, together with the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:59:0:0\" data-endposition=\"8:39:70:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">pennuli,<\/span>\u00a0<span data-lineindex=\"1\">a<\/span>\u00a0<span data-lineindex=\"2\">sort<\/span>\u00a0<span data-lineindex=\"3\">of<\/span>\u00a0<span data-lineindex=\"4\">thick skinned<\/span>\u00a0<span data-lineindex=\"5\">cherry<\/span>\u00a0<span data-lineindex=\"6\">tomato<\/span>\u00a0<span data-lineindex=\"7\">hung<\/span>\u00a0<span data-lineindex=\"8\">up<\/span>\u00a0<span data-lineindex=\"9\">in<\/span>\u00a0<span data-lineindex=\"10\">bunches<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:70:0:0\" data-endposition=\"8:39:82:0:0\" data-complex=\"0\">on the wall to keep until December, make bright splotches of red<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:82:0:0\" data-endposition=\"8:39:93:0:0\" data-complex=\"0\">pigment along the whitewashed streets of Sicilian villages, but it is<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:93:0:0\" data-endposition=\"8:39:108:0:0\" data-complex=\"0\">rarer and rarer that you see it nowadays. As far as I know the \u2019strattu<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:108:0:0\" data-endposition=\"8:39:120:0:0\" data-complex=\"0\">produced today is marketed only on a very small and very local<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:120:0:0\" data-endposition=\"8:39:132:0:0\" data-complex=\"0\">scale: most Palermo groceries have bowls of it on their counters and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:39:132:0:0\" data-endposition=\"8:40:0:0:0\" data-complex=\"0\">weigh it out by the spoonful.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"8:41:0:0:0\" data-endposition=\"8:41:10:0:0\" data-complex=\"0\">Given the success that sun dried tomatoes are currently enjoying, I<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:41:10:0:0\" data-endposition=\"8:41:22:0:0\" data-complex=\"0\">cannot believe that it will be long before \u2019strattu appears here. Until<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:41:22:0:0\" data-endposition=\"8:41:33:0:0\" data-complex=\"0\">its moment comes, however, those who are curious, and can count<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:41:33:0:0\" data-endposition=\"8:42:0:0:0\" data-complex=\"0\">on two days of very hot sun, can try making their own.\u00a0<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Portions: Serves 6 Ingredients: 1 tablespoon olive oil\u00a0\u00a0 225\u00a0g\/8\u00a0oz\u00a0dried\u00a0breadcrumbs\u00a0 5 tablespoons olive oil\u00a0\u00a0 2 garlic cloves\u00a0\u00a0 4\u00a0tablespoons\u00a0tomato\u00a0extract\u00a0or\u00a0 5\u00a0tablespoons\u00a0tomato\u00a0pur\u00e9e\u00a0\u00a0 225 ml\/8 fl oz warm water\u00a0\u00a0 675 g\/1\u00bd lb spaghetti\u00a0\u00a0 10-12 anchovy fillets\u00a0\u00a0 1 teaspoon olive oil\u00a0 1 tablespoon finely chopped fresh parsley Preparation: Coat the bottom of a heavy frying pan with 1 tablespoon of olive&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/pasta-with-anchovies-and-breadcrumbs-pasta-con-acciughe-e-mollica\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":28196,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-28195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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