This is a typical specialty of Sicilian cuisine, originating from Butera, in the province of Caltanissetta. Despite what the name might suggest, it is not a dessert, but an unusual and very tasty first course prepared with a few simple ingredients: pasta, in its long format, breadcrumbs, knife-chopped almonds and honey. This dish was once cooked, according to ancient tradition, for Saint Joseph, on Father’s Day, and during Good Friday: a Lenten fasting day and abstinence from meat.
Ingredients
Tools
Steps
– Take the orange zest, remove the internal white part, and cut it into julienne strips. Then transfer the zests to a baking tray and leave them to dry in the oven at 180°C for a few minutes.
– Coarsely chop the almonds with a knife and let them toast in a non-stick pan; then remove them and keep aside.
– Pour the breadcrumbs into the same pan and let them brown for a few moments, stirring constantly with a wooden ladle. Once done, transfer it to a plate and set aside.
– Boil the pasta in lightly salted boiling water and, while it is cooking, let the honey melt into a large saucepan over a low heat.
– Add a ladle of the pasta cooking water to the melted honey and bring gently to the boil.
– Once the cooking time has elapsed, drain the pasta al dente, transfer it to the pan with the honey and stir carefully over medium heat.
– Turn off the heat and add the toasted almonds and breadcrumbs.
– Scent with a pinch of cinnamon and mix well.
– Distribute the spaghetti with honey onto individual plates, sprinkle with the orange zest.
– Bring to the table and serve topped with flakes of salted ricotta or grated pecorino.
Varied doses for servings