Ingredients
In English translation
350 grams of spaghetti
400 grams of chopped walnuts
100 grams of raisins
Parsley and garlic, as much as is needed
Salt and pepper, as much as is needed
Extra virgin oil, as much as is needed
Spaghetti "ammullecate" (Original Italian Text)
350g di spaghetti
400g di mollica di pane
100g di noci tritate
100g di uva sultanina**
q.b.[quanto basta] di prezzemolo e aglio
q.b. [quanto basta] di sale e pepe
q.b. [quanto basta] di olio extravergine di oliva
** Some Italian-English dictionaries translate, "uva sultanina" as raisins, while others translate the words as "dried currants," but most Italians will tell you that the correct translation should be "raisins."
Directions
Preparation (English translation):
Soak the raisins. Drain.
In a bowl mix the breadcrumbs with the raisins (previously soaked) and coarsely chopped walnuts, then add enough oil to make a moist mixture.
Season with parsley, salt and pepper.
Boil the spaghetti, then drain.
In a dish arrange a layer of prepared mixture alternating with a layer of spaghetti and bread mixture. Continue layers until all ingredients, ending with the mixture of breadcrumbs.
Serve the dish cold (it can be prepared the day before).
Original Italian Text
Preparazione:
In una terrina amalgamare la mollica di pane con l'uva sultanina, precedentemente ammorbidita e le noci tritate grossolanamente, quindi unire l'olio necessario ad ottenere un composto morbido.
Lessare gli spaghetti.
In una pirofila disporre uno strato del composto preparato alternandolo ad uno strato di spaghetti. Continuare gli strati fino ad esaurimento degli ingredienti, terminando con il composto di mollica. Servivre la pietanza fredda (puo essere preparata anche il giorno prima).
Notes
The recipe shown in this entry comes from the pamphlet entitled: "La Devozione di S. Giuseppe a Riccia (Ficette Familiglia Iapalucci). It was put together by the "Accademia Italiana Della Cucina, Instituzione Culturale della Repubblica Italiana, Delegazione di Campobasso," under the direction (a cura del Delegato) Anna Maria Lombardi. The feast day banquet was prepared and presented at the "Hotel Ristorante, "Iapallucci", C. da Escamare, 507 S.S. 21 - Riccia (CB) on the 28th of March 2010. For the introductory notes published in this pamphlet please see the category, "Lists of Traditional Foods from Molise" -- Saint Joseph's Day -- History -- Accademia Italiana Della Cucina." The entire menu presented at the Hotel Ristorante for the Feast Day of Saint Joseph can also be found in the same entry in this category. Photo: Mary Melfi. |
