When the anchovies get all melty in tiny pieces and meld with the olive oil, that's when the magic happens! Most people wouldn't even know there are anchovies in it! Let me know if you try it, Thalia!
I like baccalà al latte. Momi makes it in Blevio and it’s DELICIOUS. I haven’t made it at home in so many years I don’t even have a recipe. @divinacucina do you have a recipe you love for baccala?
First, happy birthday month!!! Second, January has always been one of my favorite months because after the holiday season it's like the calm after the storm. Third, I'm making that pasta this week! We had friends over for dinner last night and they gifted me some incredible olive oil from a local California orchard and that pasta looks like the perfect way to show it off.
Oh yes - exactly that! The calm after the storm. That's precisely how I feel. Mmmmm for the California orchard oil - these friends sure knew how to pick the right gift for you! Don't forget the bread for nabbing all the sauce after the pasta is done. Lmk how it goes! xx
Never ever ever. When I see someone dragging bread through the sauce on their plate, I almost go up in flames. I use my finger so it's more dignified ...
It is! As I mention in the article, bit that is based on tomatoes or passata. This doesn’t have that. If you’re interested in puttanesca, I have a link in the post to Giulia Scarpeleggia’s
This sounds really good. Don't know why I never thought of just throwing in anchovies like that before.
When the anchovies get all melty in tiny pieces and meld with the olive oil, that's when the magic happens! Most people wouldn't even know there are anchovies in it! Let me know if you try it, Thalia!
Will do! I'm going to possibly try it Friday!
I double down with the anchovy enriched Sicilian breadcrumb topping!
Hello Judy! You are a GENIUS!!! How do I make this anchovy-enriched Sicilian breadcrumb topping please?!
My understanding is that you use the same frying pan to toast your breadcrumbs. That's what I do.
What the heck! I feel like a whole new universe has been opened up! This is absolutely brilliant. I can't wait to try it
you can make it ahead and just keep it onhand as well.
Trying it tomorrow when I make orecchiette w cime di rapa
Forever changed
My birthday is in January too!!!
Aquarius or Capricorn? When??
Aquarius! January 31st! You!?
Oooooh soon!! 23rd!
And AUGURI!!!! How did you celebrate?!
One day we should have a join birthday feast!!!
Love this series—it gives me even more reasons to make pasta. 😋Thanks for the tips on capers!
Love it! In other news, I've been dying to make baccala - how do you do it? xx
I like baccalà al latte. Momi makes it in Blevio and it’s DELICIOUS. I haven’t made it at home in so many years I don’t even have a recipe. @divinacucina do you have a recipe you love for baccala?
Muddica Atturata
Sicilian Seasoned Bread Crumbs
Poor Man's Parmesan
2 garlic cloves
1/2 cup extra virgin olive oil
Chili pepper ( to taste) I use the tiny birds eye 4 anchovy filets ( optional)
dry oregano, to taste
1 cup fresh breadcrumbs.
In a small pan, pour in olive oil.
Add minced garlic and turn on the heat.
Add one or two chili peppers.
Add you anchovy filets if you are using them.
Saute until the anchovy filets dissolve and the garlic just starts to get golden.
Place the entire cup of breadcrumbs in at once and stir, Add some oregano and a pinch of salt.
Continue stirring over medium high heat until the crumbs turn golden. Taste when it is golden and adjust salt and oregano.
Keep in a jar when cooled.
Traditionally served on a simple spaghetti.
A friend adds chopped almonds in his after cooking. Enjoy on roasted vegetables as well.
Thank you!! Do I need to keep them in the fridge bc of the parmigiano and anchovies?
No.
First, happy birthday month!!! Second, January has always been one of my favorite months because after the holiday season it's like the calm after the storm. Third, I'm making that pasta this week! We had friends over for dinner last night and they gifted me some incredible olive oil from a local California orchard and that pasta looks like the perfect way to show it off.
Oh yes - exactly that! The calm after the storm. That's precisely how I feel. Mmmmm for the California orchard oil - these friends sure knew how to pick the right gift for you! Don't forget the bread for nabbing all the sauce after the pasta is done. Lmk how it goes! xx
Oh my god yum. Also I think I am the only person not to scarpetta with bread. I'm a plate licker.
omg Jo you are hilarious. Do you seriously not ever do the scarpetta?? It's ok. We can still be friends. ;-) xx
Never ever ever. When I see someone dragging bread through the sauce on their plate, I almost go up in flames. I use my finger so it's more dignified ...
Beautiful post!
Thank you so much, Sheryl! You are also team anchovy, right?
Oh my goodness - I am in my fridge looking to see if I have any left in the jar! I am soooo craving your anchovy pasta right now!
I love everything in your posts 10/10. Yum!
haha! Did you have any? I am a little bit of an anchovy addict. You are the sweetest! Let me know if you try it xx
I sure did - I think I will call this dish ‘Lolly pasta’, that has a nice ring to it 🩷
🥹 awww Sheryl! It’s even better than having a star named after me!!
Yahooo! More pasta, more happiness. :-) Glad you found the caper tips helpful
This sounds very similar to spaghetti alla puttanesca?
It is! As I mention in the article, bit that is based on tomatoes or passata. This doesn’t have that. If you’re interested in puttanesca, I have a link in the post to Giulia Scarpeleggia’s
Yay, Jo! Lmk how it goes! Italy has made all my meal planning so much easier. Do you feel that way too?