Pasta mollicata

Pasta mollicata is a pasta dish based on breadcrumbs, particularly common in the Basilicata, Calabria, and Sicily regions of Italy. Compared to other pasta recipes, it is considered a "poor dish" because it is not prepared with many ingredients.

Pasta mollicata

Pasta mollicata in Matera, Basilicata, Italy
Course	Primo (Italian pasta course)
Place of origin	Italy
Region or state	Basilicata Calabria Sicily
Main ingredients	Pasta, onions, breadcrumbs
Variations	Fresh leeks, chopped nuts, fresh mushrooms
Media: Pasta mollicata

Preparation

Pasta mollicata is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with 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 stir-frying it with a bit of cacioricotta cheese, the dish is seasoned with more fresh cacioricotta, oil, and some hot pepper.

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.

See also

Media related to Pasta mollicata at Wikimedia Commons

• List of pasta
• List of pasta dishes