Spaghetti alla carrettiera – Spaghetti carter style

Spaghetti alla carrettiera – Camelia.boban CC BY-SA 4.0

From Wikipedia, the free encyclopedia.
Spaghetti alla carrettiera, a typical recipe of eastern Sicily and the Platani Valley area, is spaghetti seasoned with oil, raw garlic, pepper, and grated pecorino cheese. In the version of the small hill towns located near the Platani Valley, the recipe includes peeled tomatoes.
They take their name from the ancient carters, who, wishing to taste pasta even while traveling, cooked this dish with easy to preserve products. In recent times can also be added, as a variant, tuna in oil, mushrooms, bacon, tomato, meat extract, and dried porcini mushrooms, cooked in a pan.
Curiously enough, this dish is also mentioned in the cookbooks of Roman cuisine with mushrooms.

Ingredients

spaghetti
oil
garlic
pepper
pecorino cheese

How to make Spaghetti alla carrettiera – Spaghetti carter style

Boil the spaghetti in salted water, drain them “al dente,” and place them on plates on which to pour a little raw oil and pepper. Grate directly on the pasta, first the garlic, and then the pecorino cheese.

Regional Recipe from Sicily and Latium

ITALIANO

Da Wikipedia, l’enciclopedia libera.
Gli spaghetti alla carrettiera, tipica ricetta della Sicilia orientale e dell’area della Valle del platani, sono degli spaghetti conditi con olio, aglio crudo, pepe e pecorino grattugiato. Nella versione dei paesini di collina situati a ridosso della Valle del Platani la ricetta prevede l’aggiunta di pomodoro pelato.
Prendono il nome dagli antichi carrettieri, che volendo assaporare la pasta anche in viaggio, cucinavano questo piatto con prodotti dalla facile conservazione. In tempi recenti possono essere aggiunti, come variante, anche tonno sottolio, funghi, pancetta, pomodoro, estratto di carne e funghi porcini essiccati, che vanno cotti in padella.
Curiosamente questo piatto viene anche recensito nei ricettari della cucina romana con l’aggiunta di funghi.

Ingredienti

  • spaghetti
  • olio
  • aglio
  • pepe
  • formaggio pecorino

Preparazione

Lessare gli spaghetti in acqua salata, scolarli al dente e metterli nei piatti sui quali versare un po’ d’olio crudo e pepe. Grattugiate direttamente sulla pasta, prima l’aglio e poi il pecorino.

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.