Pasta Siciliana con acciughe e pangrattato. Pasta c’anciova.

Dal siciliano “pasta c’anciova”, ovvero pasta con le acciughe, un piatto tipico della cucina Siciliana, povera negli ingredienti, ma incredibilmente ricca nel gusto.

Pasta Siciliana con acciughe e pangrattato
Pasta c’anciova

Profumo, sapore intenso, genuinità e tradizione, questa pasta, tipica siciliana e precisamente palermitana, racchiude tutto questo.

Da siciliana, non immaginate neache quante volte io abbia consumato questo piatto, i miei genitori lo preparavano sia per godere del gusto unico e deciso, grazie alla presenza delle acciughe sott’olio, sia quando c’era poco tempo per cucinare.
Si, perché questa questa pasta, richiede meno di 10 minuti!

Origini

Le origini di questo piatto non sono certe, ma la tesi predominante sostiene che veniva preparato dagli emigrati siciliani, al nord, ovvero
coloro che per motivi lavorativi purtroppo, dovevano lasciare la propria terra. Questo, richiedeva di avere necessariamente parsimonia nell’utilizzare i risparmi.

Ma non solo, gli ingredienti di questa fantastica pasta, sono pochissimi e soprattutto sono ingredienti a lunga conservazione, quali il pangrattato, chiamato dai siciliani “mollica” o in siciliano “muddica” e le acciughe sott’olio nel barattolino, quindi potevano essere messi in valigia in quantità.

Proprio per questo motivo, questa pasta, viene conosciuta anche come “pasta a’ milanisa”, ovvero pasta alla milanese, non perché gli emigrati siciliani si trasferivano tutti a Milano, ma perché tutto il nord era inteso a quell’epoca, come Milano.

Per di più, non era facile trovare al nord prodotti tipici della tradizione siciliana, quindi riempire la valigia di scorte era alquanto tipico.

Ma forse non dovrei utilizzare il passato visto il famosissimo “pacco da giù”, che tutt’oggi molti ragazzi emigrati al nord o all’estero, ricevono dalle loro famiglie, con tutti i prodotti tipici della loro terra, o meglio, prodotti freschi preparai dalla mamma e dalla nonna. Ed io che sono un’emigrata (in Inghilterra) so bene cosa significa, la bontà di casa propria, non ha eguali.

Gli ingredienti fondamentali ed immancabili di questa pasta sono tre: la pasta, rigorosamente spaghetti, meglio se bucatini in quanto trattengono meglio il condimento, intensificando il gusto.
Poi, dal siciliano “a’ muddica atturrata”, ovvero Pan grattato tostato e “anciove”, ovvero acciughe.

Infine, ci sono degli ingredienti aggiuntivi a questa pasta, sempre come da tradizione, che però sono meno diffusi, in quanto dipende dal proprio gusto personale, quali “passoline”, ovvero l’uva passa ed il peperoncino“. Personalmente la mia versione è priva di uva passa perché no ne apprezzo il gusto.

Inoltre, un ingrediente che risale alle origini di questa pasta Siciliana con acciughe e pangrattato, è il concentrato di pomodoro, adesso però è davvero poco diffuso, quindi anche questo, rientra tra gli ingredienti opzionali, secondo il vostro gusto personale.

Pasta Siciliana con acciughe e pangrattato, ingredienti per 2 persone.

140g di bucatini/spaghetti

6 acciughe sott’olio

60g di pan grattato

1 spicchio d’aglio

Olio extravergine d’oliva, sale e pepe

Opzionale

20g di uva passa

Mezzo spicchio di peperoncino fresco

1 cucchiaio di concentrato di pomodoro.

Procedimento

Iniziate facendo bollire l’acqua, appena pronta, mettete i bucatini. Iniziamo da questo passaggio perché il resto della preparazione, richiede letteralmente il tempo di cottura della pasta.

Mentre la pasta cuoce, mettiamo 3 cucchiai abbondanti di olio extravergine d’oliva un una padella, insieme all’aglio e alle acciughe, a fiamma vivace.

Aspettiamo qualche secondo (davvero qualche secondo) che le acciughe si sciolgano, mescolando ripetutamente.

Pasta Siciliana con acciughe e pangrattato
Le acciughe sciolte nell’olio

Quando le acciughe si saranno sciolte, mantenete la fiamma vivace e aggiungete il pangrattato che verrà leggermente fritto e abbrustolito, aggiungete sale e pepe e mescolate, ci vorranno circa 3-4 minuti.

Consiglio importante: Se non avete mai abbrustolito del pangrattato, è molto importante non abbandonarlo, perché ci mette davvero poco a bruciarsi.

Per evitare ciò, non lasciate il pangrattato per più di 3-4 secondi senza mescolarlo.

Pasta Siciliana con acciughe e pangrattato
“Muddica atturrata”
Pangrattato abbrustolito

Se decidete di aggiungere anche l’uva passa, il peperoncino e il concentrato di pomodoro, questo è il momento perfetto.

Pian piano, inizierete a sentire un odore incredibilmente intenso e deciso, avvolgere tutta la vostra cucina, il pangrattato sarà adesso perfettamente abbrustolito e la vostra pasta cotta al dente.

La muddica atturrata è pronta

Scolate la pasta, trattenendo una tazza di acqua di cottura, nel caso in cui vi serva e per esperienza, vi servirà.

Rimettete la pasta appena scolata nella pentola e aggiungete il vostro composto di mollica e acciughe, mescolare e aggiungete un po’ di acqua di cottura.

Completate quest’opera della tradizione siciliana con un filo d’olio extravergine d’oliva, mescolate e voilà, la Sicilia in tavola.

La vostra pasta Siciliana con acciughe e pangrattato è pronta e gustosa.

Grazie
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Dai cremosità alla tua pasta, con la mia ricetta della besciamella integrale senza burro, non sentirai la differenza.

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