Title: Capellini With Bread Crumbs
Categories: Italian
Yield: 6 Servings
2/3 c Olive oil
2 c Unseasoned bread crumbs
1/4 ts Fresh ground pepper
1/2 c Pecorino/romano cheese
1 c Raisins
- (muscat, if available);
- soaked 30 minutes
6 cl Garlic; or to taste
2 oz Can anchovies -OR-
2 tb Miso; up to 4 tb
1 lb Capellini
Gently heat finely chopped garlic in the oil until it softens and
turns slightly golden. Be careful not to brown or burn the garlic. If
the garlic browns or burns, start over. When golden, remove the pan
from the heat and set aside.
Combine and mix the bread crumbs, cheese, and pepper in a large bowl.
Drain and mash the anchovies into a paste and add to the other
ingredients. Add the raisins. Mix well.
Place the pan with the olive oil and garlic over low heat and add all
the mixed ingredients. Stir and mix the bread crumb mixture with the
olive oil and garlic. Gently warm the mixture stirring frequently to
a golden appearance, about 15 minutes; stir and turn over the mixture
from the bottom up to prevent browning.
Meanwhile, start your pasta water boiling. When the bread crumbs are
done, cook the pasta until it is al dente. Remove the pasta from the
heat. Using a pasta fork, quickly begin removing pasta from the pot
layering 1/4 lb into a casserole or lasagna dish. Best in a dish 9 to
10" long, 5 to 6" wide, with sides about 4" high. The pasta can
retain water as you transfer it from the pot to the dish. Sprinkle on
1/4 of the bread crumb mixture. Sprinkle the mixture with 1/4 cup
pasta water. Add two more layers of pasta, bread crumbs and water.
The final layer is pasta and bread crumbs with no extra water.
