Good Italian food isn't all about red sauce, as this dish proves.
This is a little different, but very good, simple and easy to make. Pellegrino Artusi, in his famous 1891 cookbook, said that some might exclaim, “What a ridiculous dish!” But we both like it. It’s Romagnan and a little sweet.
2 1/2 ounces of shelled walnuts
1/2 cup of breadcrumbs
2 tablespoons of confectioners’ sugar
1 heaping teaspoon of spices (see below)
1 lb of spaghetti
- The lenten spaghetti recipe calls for a mixture of spices that several other recipes in the Artusi use, so I made a batch of this that I keep in my cupboard. Called “Spezie Fini” or “Choice Spices” you “grind in a bronze mortar” (or chop in a mini foodprocessor; or however you choose to grind):
- 2 whole nutmegs
- 2 ounces stick cinnamon from Ceylon
- 1 ounce (4 1/2 tablespoons) all-spice
- 4/5 ounce (4 tablespoons) cloves
- 2 tablespoons sweet almondsThen “strain the powder through a silk strainer” (or whatever) and store it in a glass bottle. It should keep for years with the same potency.
What I did:
Mash walnuts with bread crumbs, and add some confectioners’ sugar and a pinch of spices.
Drain the pasta, season it with oil and pepper, stir in the spices and serve it.
(Should serve five)