| Contessa Nera Vermicelli's recipe with the Mollica Ingredients4 tomatoes perini60 g of stale breadcrumbs360 g of vermicelli4 anchovy fillets4 tablespoons of olive oil1 clove of garlic1 bunch of oregano1 bunch of parsley2 onion, pepper PreparationDrink the tomatoes for a few moments in boiling water, then remove them with a skimmer and peel them. Coarsely chop and drain. In a sieve. Peel the onions and slice them into icing slices. Fry over a low heat with 2 tablespoons of oil and the anchovy fillets in a pan, then, when they are withered, add the tomatoes. Raise the heat a little and continue cooking for 10 minutes, then adjust the salt and pepper. Boil the pasta in plenty of salted water. In the meantime, in a non-stick pan, rub with the clove of garlic cut in half, heat another 2 tablespoons of oil and let it toast the breadcrumbs that you have reduced into crumbs by passing in mixer. Drain the pasta al dente and pour it into the pan with tomato sauce, sprinkle with chopped parsley and, only at the last minute, with a few leaves of oregano and crumbs of toasted breadcrumbs. |
