Delicious dish that unites sweet and salty, the pasta “c’anciova” it is the correct alternative “low cost” of the traditional pasta with the sardines. The invention of this dish is attributed to the emigrants that left Sicily for work in the North Italy.
Poor dish, but worthy of a king, essential ingredient is the “bucatino” or the “margherita”, perfect to keep the topping and tasting every single note.
Here to you the recipe, as our grandmothers prepared it.
Ingredients for 4 people:
- 400g of bucatini or margherita
- half onion
- a clove of garlic
- 8 salty anchovies
- 200g of extract of tomato
- 100g of scratched bread
- pine nuts
- extravergine olive oil
- salt and pepper
Chop an onion into strips and fry in a generous amount of oil. Then you add the garlic and the fillets of anchovy (previously private of thorns and washed), all to low flame. Now, add the extract of tomato and some hot water(one or two glasses) and mixing. Then add the sultanina, before put in water, and the pine nuts. Add pepper, as you prefer, and you now cook for 15 minutes, until the sauce will be enough dense.
In the meantime, in a small frying pan, you put some oil and the crumb bread with salt and pepper, mixing with a wood spoon, until it will become golden. Remove from the fire et voilà, “muddica atturrata” is ready!
And now…enjoy your meal!