Spaghetti all'assassina

Not sure this technique has been discussed here in the past. https://memoriediangelina.com/2023/06/0 ... spaghetti/ I have been making this for the past year or so and it's always a hit because of depth of flavors and unusual textures. You must use passata, uncooked tomato puree. I like the Mutti brand.
I also like the blog Memorie di Angelina, many great recipes and information. Half of my family is from the Campania region.

[Jenise]

I have not made this as my awareness of the technique (from an episode of Stanley Tucci's show on CNN) occurred during my recent abstinence of carbs, but I'm totally fascinated by it and can't wait to try it out. Happy to have a name for the dish as well as a recipe. Agree about the Mutti brand, btw. As soon as I get out of jail, I'm on it!

Thanks for the link, Christina. I'm aware of the dish but have not made it. I have to schedule it for one of my stag evenings; I don't spring too many experiments on Pumpkin.

A side note, though: The author remarks "appealingly crispy texture unlike any other Italian pasta I know" but there are others. One that I have made is basotti. It's made of tagliolini layered into a brownie pan (or the ilk), add broth to cover, and lots of cheese, butter, and bread crumbs. When baked, the top is brown and crispy and the under layers are chewy. I first heard about it from Francine Segan, whose recipe I found here: https://www.deliciousitaly.com/emilia-r ... -romagnoli

And, if little old ladies making pasta is amusing, I also found basotti on Pasta Grannies: https://www.youtube.com/watch?v=gMJudjK0kNo

[Jenise]

Jeff, first of all, what's DOP cheese? And secondly, the nutmeg as listed is a problem.

ingredients
Butter or lardo, 6 tablespoons breadcrumbs, 8 ounces Tagliolini pasta, Grana Padano DOP cheese, 1 1/2 cups freshly grated nutmeg, 4 cups home-made or best quality chicken or pork broth

DOP is equivalent of AOC etc, basically just means "real thing".
And yes, that's a bit too much nutmeg!

Oh, my. I have a version from one of her in-person classes and it just says "Nutmeg". I'd say a teaspoon is about enough.

On that same topic, if you find the Pasta Grannies episode in which the grannie makes a pumpkin filling, she grates an entire nutmeg into it. Yipes!

DOP is equivalent of AOC etc, basically just means "real thing".

What he said.

[Jenise]

Oh, my. I have a version from one of her in-person classes and it just says "Nutmeg". I'd say a teaspoon is about enough.

On that same topic, if you find the Pasta Grannies episode in which the grannie makes a pumpkin filling, she grates an entire nutmeg into it. Yipes!

For those quantities, I'd probably stop at half a tsp. It's potent.

[Jenise]

Here's the version Stanley Tucci encountered in Puglia:

https://www.cnn.com/travel/article/tucc ... index.html

Thanks for link.
I just watched my first Searching for Italy episodes on recent plane trip (Venice, Calabria, London, Piedmont, Umbria) - made me want to catch first season.

[Jenise]

I have not made this as my awareness of the technique (from an episode of Stanley Tucci's show on CNN) occurred during my recent abstinence from carbs, but I'm totally fascinated by it and can't wait to try it out. Happy to have a name for the dish as well as a recipe. Agree about the Mutti brand, btw. As soon as I get out of jail, I'm on it!