Sucareddi Alla Crema di Limone with Herb-Infused Breadcrumbs

Name: Sucareddi Alla Crema di Limone with Herb-Infused Breadcrumbs
Total time: 65 min
Ingredients: 400 grams (about 3¼ cup) semolina rimacinata flour (finely ground durum wheat flour); 160-200 grams (about ⅔-¾ cup) lukewarm water; 4 tablespoons breadcrumbs, toasted; 2 tablespoons fresh parsley, chopped; 1 garlic clove, finely minced; 1 teaspoon salt (if breadcrumbs are salted, reduce); 2 tablespoons extra virgin olive oil; 4 medium-sized garlic cloves, whole; ½ cup fresh parsley, finely chopped; 1 teaspoon fresh red chili pepper (you can sub for dried chili pepper), chopped; ¼ cup extra virgin olive oil; 4 fillets of Sicilian (or Cantabrian) anchovies; 2 medium-sized lemons (preferably certified organic) freshly squeezed; 7 tablespoons full-fat, salted butter; Sea salt, to taste; 4 tablespoons, toasted infused herbs breadcrumbs; lemon zest, to taste (zest before juicing the lemon); ⅓ cup almonds, coarsely chopped

qbcucina.com

Thick, Sicilian spaghetti are tossed in a creamy, lemon anchovy sauce and topped with homemade seasoned breadcrumbs in this recipe inspired by Sicilian roots.

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Ingredients

400 grams (about 3¼ cup) semolina rimacinata flour (finely ground durum wheat flour)
160-200 grams (about ⅔-¾ cup) lukewarm water
4 tablespoons breadcrumbs, toasted
2 tablespoons fresh parsley, chopped
1 garlic clove, finely minced
1 teaspoon salt (if breadcrumbs are salted, reduce)
2 tablespoons extra virgin olive oil
4 medium-sized garlic cloves, whole
½ cup fresh parsley, finely chopped
1 teaspoon fresh red chili pepper (you can sub for dried chili pepper), chopped
¼ cup extra virgin olive oil
4 fillets of Sicilian (or Cantabrian) anchovies
2 medium-sized lemons (preferably certified organic) freshly squeezed
7 tablespoons full-fat, salted butter
Sea salt, to taste
4 tablespoons, toasted infused herbs breadcrumbs
lemon zest, to taste (zest before juicing the lemon)
⅓ cup almonds, coarsely chopped