Brian’s Favorite Recipe: Pasta Milanese
For over 20 years we’ve been making meals that bring smiles to faces, nourish our souls, and bring Italy into each of our homes. But Ditalia would be nothing without the family we’ve built in the process. The foundation of this business has been built around amazing people with a spark for life and a taste for inspiring meals!
Meet Brian, Ditalia’s Wholesale Manager. With a diverse background of work experiences (from bicycle shops to drum stores), Brian came into Ditalia with an open mind, an attention to detail, and curiosity about traditional Italian cuisine. Brian is passionate about introducing our foods to restaurants and grocers in the St. Louis area and beyond, as well as experimenting with our huge library of ingredients.
In Pasta Milanese, Sardines never have tasted so good! I love how simply the Couco Condimento used to make a delicious pasta dish that is surprisingly, not too fishy.
Pasta Milanese is a classic St. Joseph's day dish in Sicilian, the recipe of which varies from region to region and family to family. Even this Di Piazza family recipe has evolved over time but, one thing that’s never changed is the classic St. Joseph Sawdust!
Prep Time: 10 min.
Cook Time: 40 min.
1923 Tuscan Extra Virgin Olive Oil
1/2 large white onion, finely diced
Ortiz Sardines in oil (about 8 ounces total, depending on how much you like sardines)
Garlic (1 clove of garlic per person, added to taste) minced
Passata (1 bottle)
2 cans Cuoco Condimento
1 small fresh baguette/rustic bread loaf
1/4 c. fresh parsley, minced
Bucatini pasta (1 lb)
Pecorino Romano (to taste), grated