Orecchiette with breadcrumbs (in lucan dialect “Recch’tedde ca muddic”)

Today we prepare a fast and very tasty dish, another ancient flavor of entire Lucania: orecchiette with breadcrumbs, typical of rural cuisine that couldn’t afford expensive toppings. It is a poor dish, an ancient dish of our grandmothers.

Difficulty: easy – Preparation time: 10 min – Cooking time: 25 min – Serves: 4 people – Cost: very low

INGREDIENTS: 7/8 cup of orecchiette (handmade pasta) – 2/3 cup of breadcrumbs (italian bread) – 2 garlic clove – 1/2 teaspoon of chili peppers (peperoncino) – 4 tablespoons of extra virgin olive oil – 1 pinch of salt – 4 tablespoons of grated Pecorino

PREPARATION: Boil 2,5 liters of water with salt and cook orecchiette for about 15 minutes. Blend the bread coarsely. In a pan heat 1 tablespoon of olive oil and toast the breadcrumbs until golden brown. Set aside. In an another pan heat 3 tablespoons of olive oil, garlic cloves and chili pepper. Then remove the freshly baked garlic. Drain orecchiette, add the mixture and toss with the toasted breadcrumbs. If you taste, serve with grated pecorino cheese. So, it’s time to taste another ancient flavor…

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