Recreating Italian Dishes Recipes

 

SPAGHETTI allo SCAMMARO

AVA Recreates FAVORITE ITALIAN DISHES

FAVORITE ITALIAN DISHES

FAVORITE ITALIAN DISHES

And SECRET RECIPES

AMAZON.com

SPAGHETTI allo SCAMMARO

This simple pasta dish from Naples was created as a way to eat when meat and other expensive ingredients were not available. Despite being a "poor" dish, it has an incredibly rich flavor! The combination of raisins with olives and capers give it a wonderful contrast between sweet and sour.

SPAGHETTI allo SCANMMARO

Serves 2.

For this recipe, you will need:

• 1/4 cup (40g) raisins

• 5 tbsp. extra virgin olive oil (plus extra for drizzling as a topping)

• Bread crumbs (you can use as much as you like, about 1/2 a cup will do but feel free to use more!)

• 1/4 cup (30g) pine nuts

• 1 garlic clove, peeled and cored

• 2 heaping tbsp. capers

• ~10 Kalamata olives, halved

• 5.5 oz. (160g) spaghetti

• Salt

• Fresh parsley, chopped

Place the raisins in a small cup and fill with water so they can soak. Meanwhile, put a large pot of water on to boil.

In a small skillet, add 2 tbsp. olive oil and the breadcrumbs over medium heat. Toast them, stirring frequently, until they begin to turn golden. Set aside for later. 
In a bare skillet, add the pine nuts and toast them over medium heat for 1-2 minutes. Set them aside (you can pour them into another dish to reuse the pan).

Sicilian Pasta San Giuseppe Recipe

 

PASTA San GIUSEPPE

St. Joseph’s Day Pasta 

Ingredients  :

1/3 cup olive oil, divided 

2 cups unseasoned breadcrumbs 

Table salt for the pasta water 

1 pound bucatini, spaghetti, fettuccini, or other long pasta 

8 anchovy fillets, chopped 

Crushed red pepper flakes 

Instructions:  

1. In a large sauté pan over medium heat, heat ¼ cup of oil. Add the breadcrumbs and mix with a wooden spoon. Toast the breadcrumbs until lightly browned, 2 to 3 minutes. Set aside in a small bowl. 
2. Meanwhile, in a 6-quart pot over high heat, bring about 4 quarts of salted water to a boil. Add the pasta, stir, and cook to just under al dente, about 2 minutes less than the box instructs. 
3. Meanwhile, as the pasta cooks, in the same sauté pan used for the breadcrumbs, add the remaining ¼ cup of oil, chopped anchovies and the oil they came in, and red pepper flakes, and cook over low heat until the oil is hot but not burning, and the anchovies break down. 
4. Drain the pasta, reserving 2 or 3 tablespoons of pasta water. Add the pasta to the sauté pan. Coat evenly, adding a few tablespoons of the pasta water, or additional oil, if it’s looking dry. Continue until the pasta is fully cooked to al dente. 
5. Turn the heat off, and add most of the breadcrumbs to the pasta, stirring to coat evenly. Season with additional salt, if needed. Plate the pasta and top each dish with the remaining breadcrumbs. 

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

AMAZON.com

PASTA SAN GUISEPPE

SAINT JOSPEH'S DAY PASTA

RECIPE