Lagane of St. Joseph

Lagane di San Giuseppe

Lagane with tomato, almonds, anchovies and toasted breadcrumbs: a first course with a crunchy and savoury contrast.

4 servings

Easy

Basilicata

EasyBasilicata

The Lagane of St. Joseph I am a first course of Lucanian cuisine which combines the softness of lagane Topped with tomato sauce for a crunchy, flavorful finish. This recipe stands out for its balance between the sweetness of the tomato and almonds, the savory note of the anchovies, and the aroma of the breadcrumbs toasted in extra virgin olive oil. The crunchy crust isn't just a decorative element: it complements the pasta with a contrasting texture, making each bite more complex. The toasting process requires attention, as the bread must brown without darkening, and the almonds must remain fragrant. This dish is part of the gastronomic tradition of Basilicata.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare the dressing

Collect in one skillet grated bread and add a few drops of extra virgin olive oil. Toast it over medium heatStirring constantly to distribute the heat and prevent burning, stop cooking when the bread is golden brown and has a toasted aroma, without any dark or bitter spots.

Add the almonds

Add the peeled and finely chopped almonds to the golden bread. Stir carefully to combine the nuts with the crunchy texture, and continue cooking for a few minutes. over medium heatConsider the process complete when the almonds are evenly distributed and lightly toasted, while maintaining a light color and fragrant aroma.

Complete with anchovies

Finely chop the anchovies and add them to the mixture toasted. Mix until evenly distributed and leave to cool. skillet on the heat Cook for a few more minutes, still over medium heat. The sauce is ready when the anchovies have flavored the bread and almonds, leaving no raw or overly dark parts.

Season the lagane

Boil them laganeDrain and toss with the prepared tomato sauce. Transfer to a plate or serving bowl while still warm, so the sauce stays fluid and coats the pasta evenly. Make sure there's no excess cooking water, which would make the sauce less consistent.

Spread the brittle

Pour on lagane seasoned the mixture Warm breadcrumbs, almonds, and anchovies. Spread it evenly over the pasta and serve immediately, without stirring. This way, the tomato sauce adheres well to the pasta and the topping retains its crunchy texture and savory flavor.

Chef's Tips

Pour the toasted bread with almonds and anchovies on the lagane just drained and seasoned, so the contrast between the crunchy component and the warm pasta remains clearly perceptible.