Macaroni del puveriello are a tasty first course that honors the Neapolitan tradition. Here is our recipe!
The so-called puveriello macaroni, of which we propose the prescription, were a typical dish served in taverns and taverns in the suburbs of Naples, an alternative version of the more traditional spaghetti alla puveriello. So poor as a dish that in ancient times it was served in earthenware glasses of bulk wine and the very name of the recipe derives from poverty of the ingredients.
It is a really quick and easy to prepare dish, with a tasty and characteristic condiment of the Neapolitan tradition.
Here are all the steps to prepare it for perfection.
Ingredients
- 320 gr macaroni (mezzani, tortiglioni, cigarettes)
- 1 clove of garlic
- 1 chilli
- 100 gr grated bread
- 1 lemon amalfitano untreated
- 1 parsley
- 2 salt anchovies
- extra virgin olive oil and salt to taste
Prepare the dressing
Private of the bones and washed under abundant running water anchovies, do it sto offer in a pan large enough with a little oil, whole peeled garlic and chopped chili.
Wet this sauté with a ladle of water and remove from the heat.
Cook the macaroni
Season the breadcrumbs with a dash of olive oil, finely chopped parsley, lemon zest and juice. In a pot with plenty of boiling salted water cook the pasta for the minutes indicated on the package. Drain when cooked and pass it in the pan with the sauté (adding a little cooking water if necessary). Remove from heat and season further with the flavored breadcrumbs served immediately.
