Anchovy and Toasted Breadcrumbs on Spaghettini
https://youtu.be/9TUSZQuILVQ
A perfect companion for Fried Baccala.
Fried Baccala, Egg And Dairy Free Fried Boneless Salted Cod
https://youtu.be/bNxVaLEx2wQ
Our Italian parents, grandparents and many more generations before that .....enjoyed this dish. From Calabria to Abruzzi Regions.
All they needed was bread, pasta, anchovies from the sea and olive oil from their olive groves.
This dish is normally made on Good Friday and Christmas Eve where we don’t eat meat.
Unfortunately there is no quick and easy version to this recipe. But there is dairy free and egg free!
You can make the breadcrumbs early in day and it can sit on the stove until you are ready for it.
You will need a fresh loaf of bread. It can be Italian or French. Any crusty bread. I am using a Calabrese loaf.
If using a large round loaf of Calabrese bread, cut two large slices of bread close to the middle of the loaf where the slices are larger, two inches thick. This will be enough crumbs for 4 to 5 servings of spaghetti. You will need to adjust accordingly if using a smaller sized loaf.
Cut bread into cubes and pulse in blender until you get coarse crumbs.
Prepare a large frying pan and add one tin of anchovies with its oil. You can add more if you like. The anchovies will break down as they cook on low to medium heat. Throw in the garlic and stir. Add olive oil to the pan and some of the breadcrumbs. Toast gradually. Stir constantly as the breadcrumbs toast lightly. Be careful not to burn them. Add more oil and more breadcrumbs and repeat until all the crumbs are a golden colour.
Add 1.5 Tbsps chopped sundried tomatoes, 2 to 3 Tbsps chopped green onions,2 medium garlic cloves sliced and cook altogether. Season with pepper and hot chili peppers to taste. The last item added are the green olives as they don’t need to cook. Stir them in. Set aside.
To make the garlic infused olive oil you will need about a quarter cup of olive oil in a small pot. On low heat, warm the oil along with one large garlic clove, sliced. What we want here is garlic infused olive oil. Be careful not to burn garlic!
You can remove the garlic if you prefer, once the oil is infused.
Boil the spaghettini or spaghetti, whichever you prefer. Be careful when salting water as the anchovy crumbs will be salty. Pasta needs to be cooked well and totally drained. We don’t want pasta water in this dish.
Top pasta with 2 Tsps of Romano cheese or Parmigiano cheese....or no cheese at all for dairy free.
Take the garlic infused olive oil and drizzle over pasta and cheese. Then top with most of the breadcrumbs and toss well. You will want to save some breadcrumbs and allow guests to add extra!
You will want to eat this immediately. Do not let it sit or it tends to dry out.
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