Pasta CA n ' Ciova and a muddica atturrata

I admit, the name of this dish is the original Palermo but, beyond the difficulty in understanding/reading the same, know that it is a first based tomato paste, salted anchovies and breadcrumbs toasted. A typical dish, as I said, made from simple ingredients and born in the period when from the south it migrated to the north and was made stocks of preserves. Nowadays it has been transformed into a dish of tradition, with a decided and rich taste completed perfectly by the tomato paste (u strattu of tomato NDR), Casa Morana. But let's see what it needs to prepare this traditional first.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

400 grams of pasta margherita type
1/2 red onion
150 grams of breadcrumbs
6 anchovy fillets under salt
200 grams of tomato concentrate house Morana
2 tablespoons raisins and pine nuts
Salt, pepper and E.V.O. oil Taste

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To start the preparation of pasta CA n ' Ciova and Muddica atturrata, we must put in a pan a tablespoon of oil and the breadcrumbs with a pinch of salt and pepper. Cook in low flame stirring continuously with a wooden spoon and, when it has reached a beautiful amber color, turn off and Trasferiamola in a container to prevent the residual heat of the frying pan from burning. Let's put it aside and continue with the preparation.

 

 

We slice the onion very thin and let it wither, with a sweet flame, with a tablespoon of oil. When ready, we lower the flame to a minimum, add the anchovy fillets previously rinsed and let them dissolve gently stirring until they have reached the consistency of a creamy.

Let's cook the dough in plenty of water jumps for the time indicated in the package. Meanwhile, the base of the condiment should be ready, we add the tomato concentrate Morana house and we bathe with a ladle of cooking water making it cook with sweet flame.

We combine the raisins and the pine nuts and stir to ensure that the tomato concentrate Casa Morana is slowly melting. Add a little at a time other water and cook until we have reached the desired consistency (it must not be liquid but creamy). We drain the pasta and add it to the condiment, whisking for a couple of minutes away from the fire. Let's get ready to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Arrange the pasta in the center of the dish, Irroriamo with a couple of tablespoons of gravy and complete with a sprinkling of toasted breadcrumbs.

Enjoy your meal!!!!!





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