A simple and mouthwatering typical italian poor-mans dish from the southern part of Italy.
By Arianna Frea
A typical dish of the poor originating in the south of Italy,the pasta with bread without crust (or bread crumbs) is a recipe that is very diffused in the culinary tradition of the “Bel Paese”. With little variations, from Calabria to Sicily, the preparation of the dish is passed down from generation to generation within families.
Many years ago, bread crumbs were used instead of the grated parmesan: for this reason it was called “the parmesan of the poor”. This type of recipe is generally done using long pasta; mouth-watering and rich, it is prepared by melting anchiovy fillets, garlic and chili in olive oil. Bread crumbs are then added and fried brown and crispy. Everything is then added to the pasta and served hot.
- 11.2 ounces (320 gr.) “bucatini” (holed spaghetti)
- 8 anchovy fillets, in oil
- 2.8 ounces (80 gr.) diced bread with no crust
- 3.5 tablespoons (40 gr.) grated Pecorino cheese
- teaspoon ground chilli
- 2 garlic cloves, mashed with coarse salt
- florence fennel, roughly chopped
- extra vergin olive oil
- In a large pan with salted boiling water, cook the “bucatini” al dente.
- Meanwhile, put 2 tablespoons of olive oil in a non sticky pan, add the anchovy fillets, some chilli, some fennel, garlic and let it go brown for a few minutes, removing the garlic after 2 minutes.
- Dice bread (with the crust removed) and cook a separate non frying pan with 2 tablespoons of olive oil, until it becomes golden.
- Drain the “bucatini”, pour in the anchovy mixture and mix until well blended.
- Season with salt if necessary.
- Arrange the pasta in serving dishes, sprinkle with dice toasted bread, pecorino and the remaining fennel and chilli.
- Serve and enjoy.