Linguine with muddica (toasted breadcrumbs)
4.8
A wonderful Sicilian recipe, which makes simplicity its strong point. The fragrance and flavor it manages to offer are something unexpected
Yield:
2 servings
Total time:
25 min
Preparation time:
10 min
Cooking time:
15 min
Difficulty:
Cost:
Weight per serving:
180 g
Energy:
620 Kcal
Carbohydrates:
99 g
Fats:
17 g
Proteins:
24 g
Swimming:
1 h 30 min
Allergens:
Gluten, Fish
Diet:
Lactose-free
Pairing:
Etna Bianco
Occasion:
Sunday lunch
Ingredients
Portions for 2 servings
2
Directions
It takes 5 steps in 25 min
2 -
To prepare muddica, put a frying pan on the stove with plenty of olive oil and the anchovies (those for muddica), let them melt and then add the breadcrumbs. Leave it on medium heat until it has absorbed all the oil and has acquired a nice brown color, then set it aside
3 -
In the same pan where the muddica was prepared, add plenty of olive oil, garlic cloves, chili pepper, and the remaining anchovies in oil. Cook until the anchovies have dissolved, then remove the garlic and turn off the heat
Tip:
Chili pepper gives me an extra kick, but if you don't like it, feel free to avoid using it
Cost
The few anchovies in oil certainly don't raise the price, each portion costs around one euro
Health
To be a pasta dish, it is definitely not among the heaviest, as the only topping is a few anchovies and breadcrumbs
4.8
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