PASTA ALLA CARRETTIERA

In italiano su Agave blog


This dish is a very simple and tasty, is part of the traditional vegetarian cuisine of Sicily. Of course the result also depends on the freshness and quality of products and maybe even a nice view of the sea, then eat this pasta in Sicily is another thing ...

Palermo, Barcarello

Ingredients:
A kg of ripe tomatoes, 3 cloves of garlic, red pepper, basil (someone replace it with parsley), extra-virgin olive oil, salt, optional addition of grated cheese (pecorino or ricotta salata). Spaghetti or bucatini (400gr).

Preparation:
Wash the tomatoes and peel (to facilitate the operation make some superficial cuts and put in a pot with boiling water for a few minutes) and remove the seeds. In a bowl, cut into pieces and add the chopped garlic cloves (remove the sprout inside) and the chopped basil. Add oil, salt and red pepper and let rest for at least an hour.

Cook pasta, place it in a bowl with the dressing and mix. If you want you can add the grated cheese.

"Pasta with sparacelli assassunati"

Another typical dish of Palermo is "a pasta with sparaceddi assassunati."

The "sparacelli" is a particular type of broccoli with large sprouts ( "giummi") and edible leaves. The term “Assassunati” derives from an ancient sauce (very cheap) used by Jewish communities on Sicily and then used from the "Monsù" (French chefs), to season ( "assaisonner") vegetables (see brochure published dall'aapit "Kitchen history and traditions "). The main ingredient of this sauce are the excellent Sicilian olive oil and garlic.

In Palermo we cooked with the assassunata sauce, the "sparacelli", the "broccoli" (cauliflower), the "giri" (chard) etc. The kind of pasta that is used for this dish is the “bucatini”, much appreciated in the kitchen of Palermo, perhaps because when you eat makes “u scrusciu” (noise), is certainly not a very refined image, but is part of our culture!

Ingredients:

Sparacelli, extra virgin olive oil, two anchovy fillets, two cloves of garlic, salt and pepper.

Recipe:

Wash thoroughly the sparacelli. Cut into pieces the sprouts, and the leaves.Boil them for 10-15 minutes in salted water. Remove from water the sparacelli and place them in a dish. Put in a large frying pan olive oil, anchovy and two cloves of garlic cut into large pieces, fry slightly and then add the sparacelli and some 'pepper. Is ready in minutes.

Cook pasta in the cooking water of sparacelli, after ten minutes remove the pasta from the pot and put it in a pan with sauce. Put it in the dishes and… Good appetite!