The following is a recipe that you will never find anywhere else! It is taken from an old book of Italian recipes entitled “Sicilian Cuisine – First Courses”. The original name of this dish is “maccarruna a bumma”, which can be translated as bomb macaroni. At the end of the post, you will find the original recipe… in Sicilian!
Recipe for four people
- 400 gr. of macaroni
- 150 gr. of fresh ricotta
- 50 gr. bacon
- 100 gr. of butter
- Two spoonfuls of grated pecorino cheese
- 3 artichokes
- 2 eggs
- A few spoonfuls of broth, salt and pepper
Wash the artichokes, cut them into small wedges, and gradually put them in a bowl with water and lemon.
Chop the bacon and brown it lightly with 50 grams of butter in a saucepan; add the small wedges of the dried artichokes, add a little bit of salt and a little bit of pepper, and fry them over moderate heat for about twenty minutes, wetting them occasionally with a spoonful of broth.
In a saucepan, melt 50 grams of butter, add the ricotta cheese passed through a sieve, mix with a wooden spoon, and then add the artichokes previously chopped thick and their cooking sauce.
Whip the eggs with grated cheese in a bowl; lower the heat and add eggs and cheese. In the meantime, cook the macaroni al dente, and when ready add the sauce, mix them and serve… a bomb!
Original Sicilian version
Pi quattru pirsuni:
- 400 gr. di maccarruna
- 150 gr. di ricotta frisca
- 50 gr. di pancetta
- 100 gr. di burru
- dư’ cucchiarati di picurinu ‘rattatu
- 3 caccioffuli
- 2 ova
- carchi cucchiarata di brodu, sali e spezzi
Nnittati i caccioffuli, tagghiatili a spicchiteddi e mittitili a manu a manu ‘nta ‘na tirrina cu acqua e limuni.
Tritati ‘a pancetta e facitila rosulari léggiu léggiu cu 50 gr. di burru ‘nta ‘na cazzalora; junciticci i spicchiteddi di cacciòffuli ‘sciucati, ‘na picca ‘i sali, ‘na picca ‘i spezzi, e facitili suffriri a focu mudiratu pi ‘na vintina di minuti, bagnànnuli di tantu ‘n tantu củ ‘na cucchiarata di brodu.
‘Nta ‘na cazzaluredda squagghiati 50 gr di burru, juncìticci ‘a ricotta passata ô sitàcciu, ‘rriminati c’un cucchiaru di lignu e poi mmiscaticci i caccioffuli tritati ‘rossi e ‘u so’ sucu di cuttura.
Sbattiti ‘ntôn piattu funnu l’ova e ‘u furmaggiu ‘rattatu; sbasciati ‘u focu e ‘ncorpurati ô tuttu ova e furmaggiu sbattuti.‘Ntô mentri cuciti i maccarruna al denti, sculatili e poi cunnitili cû sucu priparatu, ‘riminatili e passatili a tàvula: ‘na bumma!