Mobsters Eat: Lucky Luciano and Spaghetti Muddica

Thursday, September 24, 2020

Lucky Luciano and Spaghetti Muddica

SPAGHETTI MUDDICA PALERMITANA

Sicilian Pasta with Anchovies and Breadcrumbs (Muddica)

In Palermo and its surrounding area and other parts of Sicily Pasta Muddica is very traditional Sicilian dish.

Any pasta can be used, but it most often made with spaghetti or Bucatini. The sauce is made with Anchovies and breadcrumbs (muddica), with garlic, olive oil, raisins, Strutto (Sicilian Tomato Paste), and Pignoli Nuts. It is a much preferred past dish, not only for its taste but for its ease and speediness of preparation and the fact that is made with Sicilian (Italian) pantry items usually always on hand in ones pantry, so even if they are out of fresh meat, poultry or fish, and when hungry, you will always have the ingredients on hand to make this dish. So you are able to make a quick and easy meal for yourself, friends, or family at any time you'd like.

It is most certain that Sicilian Mobsters like; Joe The Boss Masseria, Salvator Maranzano, Charles

"Lucky" Luciano and other Sicilian gangsters ate this dish often at home and New York Sicilian Restaurants like; John's of East 12th Street (still in business), Lanza's on 1st Avenue a couple blocks from Luciano's house and near John's, or Villa Terramo in Coney Island, Brooklyn.

RECIPE :

6 tablespoons Olive Oil
1/2 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
6 Anchovy Fillets, minced fine
4 tablespoons Tomato Paste
1 pound Imported Italian Spaghetti (or Bucatini pasta)
2 tablespoons Raisins
2 tablespoons Pine Nuts (optional)
1/3 cup plain dry Breadcrumbs
Sea Salt

Preparation :

Bring a large pot of water to a boil and season very lightly with sea salt.

Heat Olive Oil in a skillet and sauté onions and garlic for about 5 minutes.

Add anchovies and cook, stirring and breaking up anchovies occasionally with a wooden spoon.

Add tomato estratto, stir to combine with allium-anchovy mixture, and continue to cook until mixture turns dark brick red and is very dry.

Transfer 1 cup boiling water from pot to skillet to loosen tomato anchovy mixture, and stir until it becomes well-mixed and saucy. Reduce heat on skillet to lowest possible setting.

Cook pasta in the pot of boiling water 2 to 3 minutes less than the package directs.

Transfer pasta to sauce, along with 1/2 cup pasta cooking water.

Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce coats bucatini and just pools around the edges of the pan.

Add raisins and pine nuts, breadcrumbs, and toss to combine. Pasta should be well coated but not swimming in sauce (this dish is meant to have a slightly drier consistency than typical sauced pastas).

Plate, sprinkle with remaining breadcrumbs, and serve right away.