Pasta mollicata
 | This article relies largely or entirely on a single source. (April 2024) |
 Pasta mollicata in Matera, Basilicata, Italy | |
| Course | Primo (Italian pasta course) |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Pasta, onions, breadcrumbs |
| Variations | Fresh leeks, chopped nuts, fresh mushrooms |
Pasta mollicata is a pasta dish based on breadcrumbs, particularly common in the Basilicata, Calabria, and Sicily regions of Italy. Compared to other pasta recipes, it is considered a "poor dish" because it is not prepared with many ingredients.
Preparation
[edit]Pasta mollicata is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with olive oil and a bit of lard. A chopped tomato is then added to the mixture and cooked on high heat for several minutes. Afterwards, some stale bread reduced to crumbs is added and the pan is left on high heat for about 15 minutes. After draining the salty pasta and stir-frying it with a bit of cacioricotta cheese, the dish is seasoned with more fresh cacioricotta, oil, and some hot pepper.[1]
Seasonal variations
[edit] |
Pasta mollicata, like other "poor dishes", has many seasonal variations. Particular preparations include replacing onions with fresh leeks. There are also some preparations in which chopped nuts and/or fresh mushrooms are added to the basic seasoning.
See also
[edit]
Media related to Pasta mollicata at Wikimedia Commons
References
[edit]- ^ "Food Safety: How Long Does Pasta Last". Retrieved 9 March 2020.