Pasta with breadcrumbs – the recipe from Cuoche ma buon

In my memories this time of year is associated with the scent of laurel, myrtle, bread and pasta with crumbs. These are the smells that every year inebriate the streets of my native town: Salemi. On March 19th, coinciding with the summer, the veneration of Saint Joseph, saint of orphans and the poor, is celebrated in Salemi. During the celebration of the festival, families gather around devotional altars of iron or wood, covered with twigs of fragrant myrtle and laurel, finally covered with artistically worked and shaped bread. Bread with various symbolic shapes that refer to Christian tradition or nature, rigorously worked with common tools and by hand by women of all generations.
These altars called “St. Joseph's Dinners” were originally created as a vote of thanks or as a request for a grace from a devout person. Tradition has it that in the home of this devout family there is symbolically a “sacred temple”, where in the center a small altar is prepared covered with white embroidered linens and a small table for the lunch of the “saints”, enriched with bread, oranges, wine and flowers. The culminating moment of the day dedicated to Saint Joseph is lunch, which becomes the symbol of the banquet. The food offered is based on vegetables, omelettes and simple dishes: cereals, eggs, fruit, vegetables and fish. Meat is prohibited, given the Lenten period. There are infinite variations for the preparation of numerous dishes, such as cauliflower meatballs, wild fennel meatballs, artichoke omelette and many others, given that tradition requires there to be 101. When the dishes are finished, the last one arrives dish, a dessert you don't expect: pasta with breadcrumbs, “pasta cà muddica”, or spaghetti seasoned with fresh breadcrumbs, oil, parsley and sugar. Served instead of dessert and the only first course present in the “dinners”. Brought to the table hot or warm and, as usual, eaten with the hands. Pasta with breadcrumbs is a traditional dish that I will always carry in my heart.


  • 500 g spaghetti number 3, Poiatti
  • 500 g fresh breadcrumbs without crust
  • 100 g sugar
  • 1 bunch of parsley chopped
  • extra virgin olive oil to taste
  • sale q.b.
  • Start by rubbing the crumb with your hands, or pass it in a blender. It should be well crumbled.

  • Add the sugar and chopped parsley to the crumbs, mix with your hands and leave aside.

  • Cook the spaghetti in salted water for the time indicated on the package, drain them al dente and remove all excess water.

  • Pour them into a large plate and season them with plenty of oil. Add oil little by little until the spaghetti are well tied.

  • Add the seasoned breadcrumbs. Mix well to distribute the seasoning. This dish is served both hot and cold.


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