Pasta With Bread Crumbs And Anchovies Sicilian Style Food

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS

Steps:

• To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
• Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

PASTA WITH ANCHOVIES AND BREADCRUMBS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil. While the water is heating, remove the crusts from the bread, if you like, and tear or cut it into cubes.
• Put bread cubes, garlic, and 1/4 teaspoon of kosher salt in a food processor and pulse to make coarse breadcrumbs. You should have about 2 cups of crumbs, a bit more if the crusts are not removed.
• Heat the 3 tablespoons of the oil in a large Dutch oven or other heavy-duty pot over medium heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crisp, about 5 to 12 minutes, depending on the moisture in the bread.
• Transfer the breadcrumbs to a bowl, toss with lemon zest, if using, and set aside.
• Meanwhile, cook the pasta according to al dente according to package instructions, reserving 1/2 cup of the pasta water. Drain the pasta and set aside.
• Wipe out the pot used for the breadcrumbs. Add 3 tablespoons of the oil over medium heat until it shimmers. Add the halved garlic cloves and cook until lightly brown, about 2 minutes.
• Remove and discard the garlic pieces. Add the anchovies and crushed red pepper to the garlic-flavored oil and cook for 1 minute longer. Add the lemon juice, if using.
• Add the pasta to the pot and toss, cooking, until warmed through. Add some cooking water to loosen the mixture as needed. Taste and adjust the seasonings with salt and more crushed red pepper flakes, if desired.
• Plate the pasta in wide, shallow pasta bowls and top with a generous amount of garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if using. Serve with lemon wedges, if desired.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

PASTA C'ANCIUOVA E MUDDICA ATTURRATA (SICILIAN PASTA WITH ANCHOVIES AND TOASTED BREADCRUMBS) RECIPE

Steps:

• For the Toasted Breadcrumbs: If using fresh or lightly stale bread, adjust oven rack to middle position, and preheat oven to 325°F (165°C). (If using fully stale and dried bread, skip baking step.) Arrange bread in single layer on rimmed baking sheet, and bake until completely dried, 20 to 30 minutes. Remove from oven, and allow to cool to room temperature, about 5 minutes. Transfer bread to food processor bowl (set aside but don't clean rimmed baking sheet), and pulse until reduced to small crumbs, taking care not to over-process into a fine powder, 8 to 10 pulses.
• Combine breadcrumbs and 1 tablespoon (15ml) oil in a large skillet, and cook over medium-low heat, stirring and tossing occasionally, until crisp and golden brown, 8 to 10 minutes. Season lightly with salt. Transfer toasted breadcrumbs to reserved rimmed baking sheet, spread into an even layer, and set aside to cool to room temperature. Once cool, set aside 1/2 cup (60g) toasted breadcrumbs for the pasta, and transfer remaining crumbs to an airtight container for future use; the extra breadcrumbs can be stored at room temperature for up to 2 weeks.
• For the Pasta: Bring a large pot of water to a boil over high heat, and season very lightly with salt; use a ratio of 1 tablespoon (12g) of Diamond Crystal kosher salt per 1 gallon (4L) of water.
• Meanwhile, in a large skillet, heat 3 tablespoons (45ml) oil over medium heat until shimmering. Add onion and garlic and cook, stirring frequently, until softened but not browned, 5 to 7 minutes. Add anchovies and cook, stirring and breaking up anchovies occasionally with a wooden spoon or rubber spatula, until anchovies have dissolved, about 4 minutes. Add tomato estratto or paste, stir to combine with allium-anchovy mixture, and continue to cook until mixture turns dark brick red and is very dry, 2 to 4 minutes longer. Transfer 1 cup (240ml) boiling water from pot to skillet to loosen tomato-anchovy mixture, and stir until it becomes homogenous and saucy. Reduce heat on skillet to lowest possible setting, to just keep sauce warm; if your burner can only be reduced to a simmer, then turn heat off entirely.
• Cook pasta in the pot of boiling water until just softened on the exterior, but well shy of al dente, and still uncooked in the center (2 to 3 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/2 cup (120ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.
• Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce coats noodles and just pools around the edges of the pan, about 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. Add raisins and pine nuts (if using), half of the breadcrumbs (1/4 cup; 30g), and toss to combine. Pasta should be well-coated but not swimming in sauce (this dish is meant to have a slightly drier consistency than typical sauced pastas). Adjust sauce consistency as needed with more pasta water if it seems too dry, or an additional small handful of breadcrumbs if it seems too loose. Remove from heat, divide pasta between individual serving bowls, sprinkle with remaining breadcrumbs, and serve right away.

CAULIFLOWER PASTA WITH ANCHOVIES AND BREAD CRUMBS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook according to package directions until about 1 minute shy of al dente. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta.
• While the water is coming to a boil, heat 3 tablespoons of the olive oil in a large skillet on low. Add the finely chopped almonds and toast for 2 to 3 minutes, tossing occasionally.
• Add the bread, 1/2 teaspoon kosher salt and 1 tablespoon olive oil to the skillet. Stir continually for 5 minutes until the bread is toasted. (Be careful to keep everything moving so the nuts do not burn.) Remove from the heat and stir in the chopped parsley leaves. Transfer the mixture to a plate; thoroughly wipe out the skillet.
• Place the skillet back on the stove and heat the remaining 4 tablespoons oil on medium. Add the onion, garlic and minced parsley stems and cook for 4 to 5 minutes, stirring frequently, just until the garlic is soft and onion is translucent. Add 1 teaspoon salt, the anchovies (if using), cinnamon and cloves. Press the anchovies into the pan while stirring until they melt.
• Mix the tomato paste with ½ cup of boiling pasta water and add it to the skillet. Add the riced cauliflower and mix to combine, breaking up any large, frozen pieces with the back of your spoon.
• Once the cauliflower begins to soften, stir in the tomato purée. Increase heat to medium-high and cook, stirring occasionally, for 3 additional minutes, until thickened.
• Add 1/2 cup of the reserved pasta water and then the drained pasta, tossing continuously to coat. Add more pasta water if needed to fully coat the pasta.
• Empty the skillet into a large serving dish. Sprinkle the bread crumb mixture evenly over the pasta and top with a final drizzle of oil.

SICILIAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
• Toast the bread crumbs in olive oil

ANCHOVY PASTA WITH GARLIC BREADCRUMBS

Steps:

• Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
• Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
• Divide pasta among bowls. Top with remaining breadcrumb mixture.