Fusilli: Vincotto and Breadcrumbs

Name: Fusilli: Vincotto and Breadcrumbs (Fusilli al Vincotto)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: ½ clove garlic, crushed to serve, 4 tablespoons toasted proper breadcrumbs; 4 tablespoons extra virgin olive oil; 3 tablespoons vincotto; 200 g fusilli; grated Pecorino Romano

Fusilli al Vincotto

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Vincotto, mosto cotto or saba is reduced grape must, southern Italy’s answer to balsamic vinegar. Here it is used to make a pasta sauce that is nothing more than a simple dressing.

Ingredients

200 g fusilli
3 tablespoons vincotto
4 tablespoons

Europe
Italy
Main course
Starter
Mediterranean
Vegetarian

Method

Boil the fusilli until exactly as al dente as you like – they will not cook further in the sauce. When done, toss in a dressing made of the vincotto, oil and garlic, seasoned with salt and pepper. Serve with the breadcrumbs scattered on top, and a grating of cheese.