Pasta alla Siracusana
Prepared according to the recipe of Ottavia’s mother, our very first guest in the kitchen. A tribute to Mediterranean simplicity, with wholesome ingredients and authentic flavors.
- Filetti di acciughe in olio extra vergine di oliva
- Cappuliato di Pomodoro Fratelli Burgio
- Capperi al sale Fratelli Burgio
- Estratto di pomodoro Fratelli Burgio
- Garlic
- White wine
- Pecorino pepato
- Breadcrumbs
- Fresh wild fennel
- Spaghetti
Sauté the garlic in a pan with a drizzle of extra virgin olive oil. Add the anchovies and let them melt over low heat. Deglaze with white wine and let the alcohol evaporate.
Step 2Add the capers and cappuliato, and let everything sauté for a few more minutes. Stir in the tomato paste and loosen the mixture with a bit of water to create a smooth sauce. Adjust the salt carefully, as the anchovies and capers are already quite flavorful.
Step 3In a small pan, toast the breadcrumbs until golden brown, being careful not to burn them. Cook the pasta al dente in boiling water with just a touch of salt.
Step 4Toss it in the sauce and mix well to coat.
Step 5Finish with some toasted breadcrumbs, grated pecorino, and wild fennel. Plate it up, drizzle with raw olive oil, and top with more toasted breadcrumbs.
Les ingrédients
Tout le nécessaire pour préparer la recette d’Ottavia.
