Pasta c’anciova and muddica atturrata: the typical recipe of Palermo cuisine
There pasta c’anciova and muddica atturrata it’s a first course typical of Sicilian cuisine, particularly from Palermo. The ingredients of c’anciova pasta are simple but rich in flavour: anchovies (in Sicilian “anciova”), raisins, pine nuts And breadcrumbs toasted in a pan (in Sicilian “muddica atturrata”) which, together, give the dish flavour, sweetness and a touch of crunchiness. It is a poor recipe, of peasant origin, ideal for Sunday lunch, although it is perfect to enjoy during a summer dinner with friends.
Pasta c’anciova was also called “Pasta in Milanisa”“Pasta alla Milanese”, because the Sicilians who emigrated to Milan at the beginning of the 20th century brought with them ingredients that were easy to preserve (such as, precisely, anchovies, pine nuts, pureed eggs and tomato paste), so as to prepare a typical dish of their homeland whenever they felt homesick.
Here is the original Palermo recipe for pasta c’anciova e muddica atturrata explained step by step by Giusina.
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ingredients
Extra virgin olive oil
How to prepare the pasta c’anciova e muddica atturrata
Bring the water to the boil and add the salt.
Finely chop the onion and fry it in a pan with the garlic and extra virgin olive oil.
Add the anchovies to the pan and remove the garlic.
Then add the raisins previously soaked in water, the pine nuts and cook for a few minutes.
In another pan add extra virgin olive oil and breadcrumbs. Toast, stirring often.
Place the tomato paste in a small bowl, add a little water and mix. Add to the pan with the onion and the rest of the ingredients.
Cook the pasta in boiling water. Add a ladle of cooking water to the pan with the tomato and leave for a few minutes.
Drain the pasta al dente and place it in the pan with the rest of the ingredients. Stir to season.
Plate, add the toasted breadcrumbs (the muddica atturrata) and serve.
Advice
You can replace bucatini with spaghetti, bavette or other long pasta.
You can also flavor the dish by adding a little wild fennel or parsley.
