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Fusilli Pugliesi with Muddica

This month’s featured recipe from Chef Rosario is two-fold: Fusilli Pugliesi (Fusilli with broccoli) with Muddica (Sicilian toasted bread crumbs). As a matter of fact, Fusilli pasta was Chef Rosario’s pasta of choice in his first recipe published in the United States almost forty years ago. At the time, he and his wife owned a small Italian restaurant on the North Shore of Massachusetts, and one of the signature pasta dishes was Fusilli Pugliesi: an addictive pasta specialty inspired by the cuisine of the Italian region of Puglia (or Apulia), consisting of fusilli pasta with broccoli in an olive oil-garlic-chili pepper sauce with anchovies and topped with Pecorino Romano cheese. In addition to the pasta itself comes the topping: Muddica. The world “muddica” in Sicilian dialect simply means “mollica,” which is the soft inside of Italian bread reduced to coarse crumbs. This breadcrumb topping is an authentic Sicilian delicacy that is great on any kind of pasta and can serve as a great vegan alternative to topping pasta with cheese on pasta. Find the video on how to make Muddica here:    • Muddica (Sicilian toasted bread crumbs)