From too salty to bland... I wanted to try this recipe for Sicilian Spaghetti from allrecipes.com for some time. I've discovered that when you make any recipe from this site: READ THE COMMENTS FIRST! It's like a taste kitchen that helps to make the recipe better.
What should have been a taste sensation of garlic, anchovies, olive oil, breadcrumbs and herbs ended up being unpalatable. How can you add a CUP of BREAD CRUMBS to a dish that's already without sauce? How would I have so blindly followed the directions? Stoopid is as stoopid does, in this case.
Again, I'm not going to bother with pasting the recipe in here, because I wouldn't recommend anyone try it. But, I did search out Sicilian Spaghetti with Bread Crumbs and stumbled upon a blog called Drool Factor. Wow, the author is not only a writer, a foodie, but a photographer too! Her/his recipe for Sicilian Pasta with Anchovies and Bread Crumbs sounds divine!
Pasta c’anciova e muddica
8 anchovy filets, salted or brined
1 large garlic clove
1 small onion
25-30 g bread crumbs ( I used one slice of regular sandwich bread)
some dried chilli pepper (to taste)
a teaspoon of grated Sicilian pecorino (optional) (I used parmigiano reggiano)
3 tablespoons of good quality extra-virgin olive oil
salt for the pasta
Coarsely chop the anchovies, slice the garlic and onion paper-thin and set aside.
While you bring the water for the pasta to a boil, heat the bread crumbs in a pan over a medium flame. Stir continuously till the bread crumbs become a nice tan colour. Remove the pan from the flame, pour half the oil into it and stir till all the bread crumbs are coated. Set aside.
When the water boils, salt it and add the spaghetti. While the spaghetti cooks, heat the remaining oil in a pan on a medium-high flame. Once hot, add the chopped anchovies and with a wooden spoon, mash them till they dissolve into the oil. Add the onion and garlic and let it cook till they just start to become golden, then add the chilli, reduce the heat and cook for another two minutes; set aside.
The pasta should be ready and al dente by now: drain it well and dress it with the anchovy-onion-garlic mixture. Add two thirds of the bread crumbs, the parsley and cheese (if using) and stir well. Serve with last sprinkle of the toasted bread crumbs and light drizzle of olive oil.
I will definitely try this one! Go to the site, just to see what this past should look like. Beautiful! Makes me even more determined to take a course in studio photography. I need to learn how to light food so it looks as appealing as these photos.