Troccoli with Sundried Tomatoes, Anchovies, and Crispy Breadcrumbs

17/11/2023

It will be a pleasure to provide you with a recipe for Troccoli with Sundried Tomatoes, Anchovies, and Crispy Breadcrumbs. This is a Mediterranean-flavored preparation, rich in aromas and contrasting textures. Here is how to prepare it:

Ingredients

320 g of fresh or dried troccoli
100 g of sun-dried tomatoes in oil
8 anchovy fillets in oil
2 cloves of garlic
100 g of breadcrumbs
Extra virgin olive oil as needed
Chopped parsley as needed
Red chili pepper as needed
Salt as needed

Preparation

Start by frying the garlic cloves, cut in half, and a small piece of red chili pepper in a large pan with a stream of extra virgin olive oil. Let the garlic brown until golden and then remove it.
In the meantime, cut the sun-dried tomatoes into thin strips and add them to the pan. Let them flavor for a couple of minutes.
Add the roughly broken anchovy fillets and let them slowly dissolve in the sauce, stirring until they have almost disintegrated.
In another pan, toast the breadcrumbs, either broken up or grated, with a stream of oil until they are well browned and crispy. Set aside.
Cook the troccoli in plenty of salted water following the cooking times indicated on the package or until al dente.
Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the sauce of sun-dried tomatoes and anchovies. If necessary, add some of the cooking water to make it creamy.
Serve the troccoli hot, sprinkled with toasted breadcrumbs and fresh chopped parsley.

Curiosity

Troccoli are a pasta shape typical of the culinary tradition of Apulia, especially in the Bari and Foggia areas. They are hand-pulled or made with a special tool called ‘troccolaturo’, from which they get their name. The shape is similar to spaghetti, but slightly thicker and with a rough texture that holds the sauce well. This dish is an example of how Italian cuisine manages to enhance a few quality ingredients, combining them in deliciously harmonious ways.