Muddica
Muddica
Sicilian toasted breadcrumbs
Ingredients
- 1/4 cup good quality Italian EVOO
- 1 garlic clove, smashed
- Hot red chili flakes to taste
- 2 cups coarsely grated fresh breadcrumbs (remove crusts from bread first)
- salt to taste
Instructions
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Peel the garlic and smash it under a wooden spoon so that it stays together in one piece.
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Remove crusts from a day-old loaf of Italian bread. Break the bread into rough one-inch chunks and pulse in a food processor to achieve coarse crumbs.
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Choose a heavy pan (such as a cast iron or Le Creuset) to guarantee even heat distribution. Place on moderate heat. Add evoo, chili flakes and garlic clove.
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As soon as the oil is hot, add the breadcrumbs, lower the heat and cook, stirring gently with a wooden spoon, for about 15 minutes or until breadcrumbs are a consistent rich golden color (not brown) and crunchy.
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Season with salt to taste, discard the garlic clove, and “ecco fatto” the MUDDICA IS READY!
Recipe Notes
I have always believed that the simplest things in life are the best. In the culinary world there is nothing simpler than MUDDICA, an authentic Sicilian delicacy that is great on any kind of pasta. I also think that it’s a great vegan alternative to sprinkling cheese on
pasta as a finishing touch. However, beware!! This is NOT a poor substitute for cheese—MUDDICA is deliciously addictive in its own right!
The world “muddica” in Sicilian dialect simply means “mollica,” which is the soft inside of Italian bread reduced to coarse crumbs. The secret to making a great tasting muddica is the use of high-quality ingredients and patience. You’ll need a loaf of rustic Italian bread (1 or 2 days old), extra virgin olive oil, sea salt and a cast iron pan (or any other heavy-duty pan). Garlic and chili flakes are optional, but I like them.