“A good pangrattato (flavoured crispy breadcrumbs) has the ability to add not only flavour, but also incredible texture to a meal. The use of horseradish here is very unusual, yet very delicious and makes total sense as it was one of the few vegetables growing locally to Teresa. Dishes like this respect the scarcity of ingredients. ”
- 300 g dried bucatini , or rigatoni
- olive oil
- 50 g coarse stale breadcrumbs
- 1 teaspoon dried red chilli flakes
- 5 cm fresh horseradish
- 2 cloves of garlic
- ½ a bunch of fresh thyme , (15g)
- 2 dried red peppers , (see tip) or 8 sun-dried tomatoes
- extra virgin olive oil
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
- Meanwhile, for the pangrattato, put 2 tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes. Peel and finely grate in the horseradish, then fry for 5 minutes, or until crisp, stirring regularly. Tip into a bowl and put aside. Return the frying pan to a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just 1 minute, then toss in the drained pasta, loosening with a little reserved cooking water, if needed. Season to perfection, divide between warm bowls, drizzle lightly with extra virgin olive oil and generously sprinkle over the pangrattato.
To make your own dried peppers, preheat the oven to 100ºC/210ºF/gas ¼. Drain a 600g jar of peeled, roasted red peppers, pat dry with kitchen paper, rub with a little oil, tear in half, then lay on a tray lined with greaseproof paper. Leave to dry out in the oven for 4 hours, then remove.
Source: Jamie Oliver