Pasta ca muddica atturrata: the recipe for the typical poor first dish of Palermo

There ca muddica atturrata pasta oh toasted breadcrumb pasta it’s a first course typical of bad Palermo cuisinemade for us by Chef Michele Ghedini; a dish consisting of a simple seasoning made from toasted breadcrumbs, also called muddica atturrata or “cheese of the poor”because it is very cheap. It’s about a sicilian recipe very old and made throughout the territory, although in different variations, but always with ingredients linked to the territory. In our preparation, we seasoned the spaghetti with bread grilled grated dry in the pan and anchovy dissolved in donkey, but it can also be made with parsley, tomato, raisins, chilli or without anchovies. In all its variants, it is an exquisite starter, to be tried at least once. Here’s how to prepare it in a few simple steps.

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How to prepare ca muddica atturrata pasta

Start with the muddica: put a drizzle of oil and a clove of garlic in a small saucepan 1 and let it taste. Remove the garlic and add the grated dry bread 2 leave to grill; salt and pepper rule. And here is the attracted muddica ready 3.

Now cook the pasta in lightly salted boiling water 4. In a skillet, melt the anchovies with the butter 5 and drain the pasta al dente 6.

Pass the pasta with a little cooking water 7 and cream with a few cubes of cold butter 8. Serve with some anchovy fillets and lots of muddica atturrata 9. And here is an exquisite starter ready.

Variants

Also try the Ca’nciova and muddica atturrata pastaa variant with the addition of curranttypical Sicilian raisins, salted anchovies ed tomato extract oh Tomato puree. The anchovies, previously desalted, will be melted in a pan with extra virgin olive oil and garlic, before adding the tomato purée and soaked and pressed raisins: everything will have to cook for about 20 minutes . The spaghetti will then be creamed in the sauce and served with toasted breadcrumbs.