“Pasta ca muddica e alici”

Ingredients:
500gr. of Vermicelli pasta
10 salted or in oil anchovies
1 cl. of olive oil
grated dried bread
garlic
parsley
red chilli, salt

Fry lightly in a pan for a few minutes for or five garlic pieces cut into halves; when it’ll be transparent add the red calabrian chilli, grated or even better grinded in a copper mortar, and stir it for a few seconds; take it off the heat and add the anchovies, spineless and cut into pieces, and the grinded parsley. In the meantime place two handful of grated dried bread into a bowl, toast it and put it aside.
Boil the pasta into a lot of saletd water, drain them “al dente” and dress them with the anchovies sauce. Serve immediately and sprnkle the bread crumbs on every plate.

(Good Calabrian Cooking, by Carlo Baccellieri)

“Crispeddi ca lici”

Ingredients:
1kg of flour
50gr of brewer’s yeast
300gr of salted anchovies
salt, olive oil to fry

Place the flour into a glazed erthenware bowl with enlarging sides (bavanu), add the yeast that has been diluted into a small amount of water, a pinch of salt and start to mix it all till obtaining a very soft dough; continue for half a hour hitting the dough with your right hand till making the mixture is streaming. Cover the mixture with a cloth and leave it for four or five hours. In the meantime take the spines off the anchovies, clean them well and cut them into pieces. When the mixture will be risen put a pan with a lot of olive oil on the hob, then oint your hands with some oil, take some of the mixture (as much as a spoonful), stretch it, put a piece of an anchovy inside it and let it fall into the boiling oil. Continue this way till you run out of the mixture. Once fried they have to be served very warm.

(Good Calabrian Cooking, by Carlo Baccellieri)