The Linguine from Cannavacciuolo bread sauce is one of the dishes that became a symbol of his cuisine. Like any great chef, Cannavacciuolo’s first lesson is not to waste anything. Italy’s favorite chef explains how to revive stale bread and turn it into a wonderful pasta sauce with this recipe. The bread sauce, combined with the squid, will create a perfect symphony of flavors with a strong and balanced taste. This recipe has become a classic of Villa Crespi, the gastronomic kingdom of the Neapolitan chef.
Ingredients for Linguine di Cannavacciuolo with Bread Sauce
- 500 g Gragnano linguine
- 10 medium squid
- 1 liter of fish water
- 2 cloves of garlic
- 1 handful of cherry tomatoes
- Salt and pepper to taste
- extra virgin olive oil
- Parsley
Ingredients for bread sauce
- 200 g of rye bread
- 2 onions
- 6 sprigs of dill
- 1 liter of chicken broth
- 30 g of raisins
- 30 g of walnuts
- Salt and pepper to taste
- white wine for mixing
- extra virgin olive oil
Ingredients for fish stock
- 1 kg fish bone
- 100 g of dill
- 100 g of celery
- 100 g of onion
- 50 ml Prosecco
- EVO oil to taste
- Ice and water to taste
How to make Cannavacciuolo Linguine with Bread Sauce
- The first thing to do is to prepare a stock of fish, then put it aside and use it at the right time. Drain the fish bones in a tub of cold water for several hours. Use this time to peel and wash the vegetables. After cutting the vegetables into large pieces, they should be fried in oil in a pan. After a while, add the bones. When they are toasted, sprinkle with prosecco, which should evaporate. Then cover with water and ice. Bring to a boil, remove from oil and cook on low heat for about 40 minutes. Remove from heat, allow to cool and strain the broth. Blow the broth up to temperature and then refrigerate. Fish stock must be degreased before use.
- At this time, bread sauce should be prepared by cutting the bread into cubes and frying it in the oven. Fry the sliced onion with oil and thyme. Add the bread, deglaze with white wine and drizzle with chicken stock. After cooking, mix everything with raisins and walnuts. Fry two cloves of garlic in a large pan, add squid cut into rings and fry quickly. Add fume, extra virgin olive oil, salt and pepper.
- Cook the linguine in salted water, drain for 1-2 minutes and finish cooking in the pan. When cooked, add squid, parsley and cherry tomatoes. Using a strainer and tongs, make a nest with the linguine and place it in the center of the plate. Add the bread sauce around the linguine and finally place the squid on top of the linguine.
There are no videos of Maestro Cannavacciuolo making this recipe. This is a replica made by the “chefs in shirts” in the movie.