Lagane e cicciari

Lagane e Cicciari

File:Lagane e cicciari.jpg

Lagane e Cicciari

Lagane e Cicciari is a traditional pasta dish from the region of Calabria, Italy. It is a simple yet flavorful dish that showcases the local ingredients and culinary traditions of the area.

Ingredients

The main ingredients for Lagane e Cicciari include:

• Lagane - a type of wide, flat pasta similar to lasagna sheets.
• Cicciari - dried salted fish, typically cod or stockfish.

Preparation

To prepare Lagane e Cicciari, follow these steps:

1. Start by soaking the dried salted fish in water overnight to remove excess salt. 2. Boil the lagane pasta in salted water until al dente. 3. In a separate pan, heat olive oil and sauté garlic until fragrant. 4. Add the soaked fish to the pan and cook until it starts to break apart. 5. Drain the cooked pasta and add it to the pan with the fish. 6. Toss the pasta and fish together, allowing the flavors to combine. 7. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Variations

While the traditional recipe calls for lagane pasta and dried salted fish, there are variations of Lagane e Cicciari that incorporate other ingredients such as tomatoes, onions, and chili flakes. These additions add depth and complexity to the dish, creating a unique flavor profile.

Cultural Significance

Lagane e Cicciari is not only a delicious pasta dish but also holds cultural significance in Calabria. It is a dish that has been passed down through generations, representing the region's culinary heritage. The use of local ingredients and traditional cooking methods showcases the rich history and traditions of the area.

See Also

• Calabrian Cuisine
• Italian Cuisine