Pasta mollicata

Pasta mollicata (pasta with breadcrumbs) is a traditional Basilicata dish that is prepared all over the South of Italy. Compared to other pasta recipes, it is considered a "poor dish” because it is not prepared with many ingredients.

Pasta mollicata
Pasta mollicata
CoursePrimo (pasta course, Italy); main course (elsewhere)
Place of originItaly
Region or stateSouthern Italy, Basilicata
Serving temperatureHot
Main ingredientsPasta, onions, bread crumbs
VariationsFresh leeks, chopped nuts, fresh mushrooms

Preparation

Pasta mollicata is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with extra-virgin olive oil and a bit of lard. A chopped tomato is then added to the mixture and everything is 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 fifteen minutes. Finally, after draining the salty pasta and making it stir-fry with a bit of cacioricotta cheese, the dish is seasoned with more fresh cacioricotta, oil and some hot pepper.[1]

Seasonal variations

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.

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References
  1. "Food Safety: How Long Does Pasta Last". Retrieved 9 March 2020.
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