Like so many classic Italian dishes, the key to success is using quality ingredients and letting the ingredients do all the talking!
So what is Panagrattato? Basically it is Italian for fried bread – sounds more sexy in Italian though! This dish is very rustic and the intended star is the Salsiccia Sarada Piccante . I came up with this spin on the classic Panagrattato, because I wanted to see if the Salsiccia would lend itself to more than just being sliced and served on a charcuterie board – though it is pretty darn fabulous just on it’s own too!
This dish is super easy to whip up to feed your family or a bunch of friends who have popped over unexpectedly.
Ingredients – Panagrattato:
10cm of Salsiccia Sarada Piccante – remove the outer casing and dice
1 lemon zest – use a microplane to achieve a fine zest
2 long red chilli’s – finely sliced
1 garlic clove – peel and leave whole
1/2 loaf of quality sourdough bread – roughly torn into bit size pieces
1/2 bunch flat leaf parsley – roughly chopped
Salt – Pink Murray River or other quality sea salt
Ingredients – Spaghetti aglio e olive:
5 garlic cloves – finely sliced
3 long red chilli’s – finely sliced
1/2 bunch of flat leaf parsley
Method – Panagrattato:
- heat a fry pan – once hot add the EVOO – add the bread and garlic clove and coat in the EVOO – stir occasionally to ensure even heat / cooking
- once slightly golden – add the Salsiccia Sarada Piccante – stir well to combine – cook for an additional 3-5 mins
- pour mixture into a fine sieve to separate the EVOO from the bread – shake to remove any excess EVOO
- line a try with some kitchen towel and immediately place the bread mix in an even layer – sprinkle over the lemon zest – season with salt – do this step when the bread mixture is hot to lift the lemon flavour
- once cool – remove the garlic clove and add the parsley – mix to combine – set aside in a bowl ready to serve at the table
Method – Spaghetti aglio e olive:
- cook the spaghetti as per pack instructions – make sure you season the water!
- heat a non stick fry pan – add 50ml EVOO – add the sliced garlic – season with Pink Murray River sea salt – stir to ensure even cooking – for 3-4 mins do not allow the garlic to colour
- add the chilli – stir – add 1/2 cup of water from the spaghetti water and continue to cook the garlic mix on high – tossing the pan to emulsify the EVOO and pasta water
- using tongs – add the al dente spaghetti directly from the pot – do not strain the pasta
- add 100ml EVOO directly to the pan – and either toss or use tongs to combine the pasta with the garlic / chilli sauce
- continue to stir to ensure all the pasta is coated in the sauce – leave the heat on high
- check the seasoning – stir through the parsley
- serve at the table in the frypan or large platter
This dish is ideal for feeding lots of hungry people with minimum fuss or time required – just make sure you use quality products and you are guaranteed to have lots of smiling faces around the dinner table!
If you’ve not tried Salumi Australia products I urge you too – yep they really are that good!