Pasta ca nunnata is a pasta dish originating in the Sicily region of Italy prepared with newborn fish, which may be anchovies, sardines, red mullet, or bream, as well as spaghetti, olive oil, garlic, parsley, white wine, and black pepper. Sardines are most common and preferred, especially in the Palermo area. Where bream is used, the most common species is common pandora, known as luvari, uvari, or luari in Sicilian. Tomatoes are sometimes added, but this is less common. The dish is also sometimes referred to as pasta ca sfighiata. [1] [2] [3] [4] [5]
See also
References
- ^ "Pasta with Nunnata". Sicilian Cooking Plus. Sicilian Cooking Plus. Retrieved 13 December 2022.
- ^ Bonaccorso, Maria (9 April 2018). "Pasta con la neonata - Ricetta pasta con bianchetti Il Cuore in Pentola". Il Cuore in Pentola (in Italian). The Heart in the Pot. Retrieved 13 December 2022.
- ^ Floriti, Maria (10 October 2013). "Spaghetti con la neonata | www.palermoviva.it". Palermoviva (in Italian). Palermoviva.it. Retrieved 13 December 2022.
- ^ "Pasta con la neonata". Fornelli di Sicilia (in Italian). Fornelli di Sicilia. Retrieved 13 December 2022.
- ^ Cordone, Federica (31 January 2015). "Spaghetti con la neonata". Monreale News - Notizie, eventi e cronaca su Monreale (in Italian). Monreale News. Retrieved 13 December 2022.
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