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Nov 18, 2017

Spaghetti alla Siciliana - vegetarian

Sauté some garlic slices in good extra virgin olive oil, add some chilli, raisins and pine nuts. Please make sure that these ingredients in the pan do not turn black.
In the summer fresh, ripe cherry tomatoes (in winter, canned tomatoes, better if they are of good quality!) Dice and add, salt and simmer briefly with a small flame (with canned tomatoes, the cooking time is longer). In the meantime, cook the spaghetti in salted water until firm, drain and add it to the finished sauce with finely chopped fresh mint. It tastes both, grated Parmesan and Pecorino Romano.
In many Sicily dishes, grated cheese is replaced with bread crumbs "Mollica di Pane". This will be prepared as follows: some days old white bread (if possible Italian) cut into small cubes, then mince with a hand blender or in a food processor to crumbs. Heat some olive oil in a frying pan, fry chopped garlic until glassy, add the bread crumbs and chopped parsley leafs, season with salt and roast until the bread is golden brown. Let cool and sprinkle on the "spaghetti alla siciliana" instead of cheese.