Indulge in Culinary Alchemy: Italian Style Bippi Chilli Sriracha and Lemon Spaghetti with Spicy Chilli Mollica Di Pane

Hey, foodies! Today, let's embark on a delightful culinary adventure that's as much about flavors as it is about history. brings you a mouthwatering recipe straight from the heart of Italian cuisine – Italian Style Bippi Chilli Sriracha and Lemon Spaghetti with Spicy Chilli Mollica Di Pane. It's a perfect fusion of zest and spice that promises to tickle your taste buds in all the right ways.

Ingredients (Serves: 2)

  • 200 grams La Molisana spaghetti
  • 3 tablespoons Pukara Estate EVOO
  • 2 cloves finely sliced garlic
  • 15 grams fresh parsley (stalks and leaves separated and finely chopped)
  • 5 tablespoons Bippi Chilli Sriracha
  • Juice of ½ a lemon

For the Spicy Chilli Mollica Di Pane (also called Pangrattato):

  • 50 grams thick sliced bread without the crust (sourdough, ciabatta, or focaccia work well).  Best not to use fresh bread as will be too soft.
  • 3 tablespoons Pukara Estate EVOO
  • 2 cloves garlic finely minced
  • 1 heaped tablespoon Bippi Chilli Sriracha
  • ½ tablespoon dried chilli flakes
  • Zest of 1 lemon
  • Maldon Sea Salt and black pepper to taste

Prepare the Mollica Di Pane first:

  1. Tear the bread into small chunks and process them in your food processor until coarse breadcrumbs.
  2. In a small, heavy-bottomed frying pan over medium heat, add the EVOO. When heated, add the garlic. Once fragrant, add the breadcrumbs and stir, frying for about 3 minutes.
  3. Add Sriracha before the garlic or breadcrumbs brown. Stir for up to 1 minute, add chilli flakes and lemon zest, stir once more, sprinkle with salt and pepper, then transfer to a cool plate. The mollica di pane should be crisp but not burnt.

Cooking Instructions:

  1. Cook the spaghetti in generously salted, boiling water following the packet instructions until al dente.
  2. While the spaghetti is cooking, pour extra virgin olive oil into a saucepan over low–medium heat. Add the finely sliced garlic and let it warm until soft, flavoring the oil without sizzling.
  3. Add parsley stalks. After a minute, add Sriracha and remove the saucepan from heat. Shake to mix Sriracha with other ingredients. Squeeze lemon into the sauce.
  4. Drain the spaghetti, reserving 1/3 – 1/5 cup of pasta water, and transfer spaghetti to the saucepan with the Sriracha sauce.
  5. Return the saucepan to the stove over low heat. Add 1/3 cup of pasta water and toss the pasta through the Sriracha sauce.
  6. Add parsley leaves, lemon zest and maybe a bit more water, mix before transferring the spaghetti to two pasta bowls. Spoon the Mollica Di Pane over the top and serve.

Why Mollica Di Pane? Called so in Sicily and Calabria, it was once a cheese alternative born from the 'cucina povera.' Loved for its crunch and flavor, it's a culinary gem with a rich history and t great way to ensure uneaten bread is not wasted. Get ready to savor a dish that's not just a meal but a journey through Italian traditions and tastes!

Remember, dear readers, every dish is a canvas, and you, the chef, are the artist. Food is an expression of culture, a tale of memories, and a celebration of life. Cherish each bite, relish each moment, and when you seek inspiration, visit PetitsTré – your culinary haven. Happy cooking and happy eating! 🍽️❤️


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