Pasta mollicata

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Pasta mollicata

Pasta mollicata
Course	Primo (pasta course, Italy); main course (elsewhere)
Place of origin	Italy
Region or state	Southern Italy, Basilicata
Serving temperature	Hot
Main ingredients	Pasta, onions, bread crumbs
Variations	Fresh leeks, chopped nuts, fresh mushrooms
Cookbook: Pasta mollicata   Media: Pasta mollicata

Pasta mollicata (pasta with breadcrumbs) is a traditional Basilicata dish that is prepared all over the South of Italy. Compared to other pasta recipes, it is considered a "poor dish” because it is not prepared with many ingredients.

Preparation[]

Pasta mollicata is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with extra-virgin olive oil and a bit of lard. A chopped tomato is then added to the mixture and cooked on high heat for several minutes. Afterwards, some stale bread reduced to crumbs is added and the pan is left on high heat for about 15 minutes. After draining the salty pasta and making it stir-fry with a bit of cheese, the dish is seasoned with more fresh cacioricotta, oil and some hot pepper.^[1]

Seasonal variations[]

Pasta mollicata, like other “poor dishes”, has many seasonal variations. Particular preparations include replacing onions with fresh leeks. There are also some preparations in which chopped nuts and/or fresh mushrooms are added to the basic seasoning.

References[]