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Spaghetti alla trapanese

  

Ful medamis
  • 500 GRAM FRESH SPAGHETTI or ready made
  • 50 GRAM DRIED TOMATOES, chopped
  • 3 TOMATOES, peeled and cubed
  • 100 GRAM ALMONDS, chopped
  • 2 CLOVES GARLIC, chopped
  • HANDFUL BASIL LEAVES, cut
  • 4 TBSP OLIVE OIL
  • 100 GRAM CHEESE, grated
  
  • 200 GRAM DRIED BEANS, soaked 24 hours
  • 2 ONIONS, chopped
  • 2 CLOVES GARLIC, mashed
  • 1/2 TSP CUMIN
  • 1/2 TSP ANIS SEED
  • 1 LEMON
  • 4 EGGS, hardboiled in wedges
  • 1 TOMATO, in wedges
  • BUNCH OF GREEN CORIANDER, chopped
    •

 

Cook the spaghetti al dente. Mix the dried tomatoes, tomatoes, garlic, almonds and basil leaves and pepper and salt to taste and add this to the spaghetti; stir in the olive oil and sprinkle with cheese.

Cook the beans 3 hours. Fry onion and garlic for a few minutes, drain the beans and stir in the onion, garlic, cumin, anis seed and pepper and salt to taste. Cut the lemon in two and press the juice out of one half; add to the beans. Slice the other half. Spoon the bean mixture into a wide bowl and arrange the eggs, tomato, lemon slices and coriander on top.


Trapani is a harbor city on the west coast of Sicily and the capital of the province Trapani. It is the area where Marsala originates from. A century ago, they also produced salted fish, but nowadays this is no longer commercially attractive, even though the salt pans still exist and salt is said to have a special taste.