Thursday, August 14, 2008
Pasta con la Mollica
This a Calabrian recipe and the paucity of the ingredients is illustrative of the poverty that used to exist in that region of the south of Italy.
I know that most of you will look at this recipe and think what a strange combination but I really do urge you to try it. This makes a fantastic, very quick and very satisfying lunch dish and it really is quite delicious.
Breadcrumbs is another odd thing that I always seem have bags of in the freezer. If any bread in the bin has gone stale I throw it in the whizzer and stick it in the freezer. It keeps for absolutely ages and you just never know when it might come in handy!
You will need:
75g white breadcrumbs
8 anchovy fillets, drained
4 tbsp chopped flat leaf parsley
100ml good quality EV olive oil
2 garlic cloves, chopped fine
½ to 1 tsp dried chilli flakes.
And then you need to:
Bring a big pot of salted water to a rolling boil and throw the pasta in. Cook as per instructions but probably for around 10 minutes.
Heat half the oil in a large frying pan over medium heat and chuck in the garlic, half the parsley and the chilli flakes.
Cook for only about 30 secs and add the breadcrumbs and a pinch of salt. As soon as the oil has been absorbed and the breadcrumbs started to colour add the anchovy fillets and mash them against the bottom of the pan to break them down.
Drain the spaghetti and throw it in the frying pan. Add the rest of the oil and stir fry it for about 2 minutes to make sure it is properly coated with the dressing.
Tip into a big bowl, or four individual bowls, sprinkle with the remaining parsley and serve straightaway.