Who knows the receipe for madigua?!
MODIGA
(Seasoned Italian breadcrumbs)
Yields about 2 & 1/2 cups.
Prep time: 10 minutes.
This versitile breadcrumb mixture is used it for many things such as Spiedini, added to bread or vegetables before baking, as a topping for pizza and to add to her meatball mixture.
INGREDIENTS:
1 & 1/2 cups breadcrumbs (toast your own or you can use the regular store bought type)
1/2 to 3/4 cup grated Parmasan cheese (I like a lot of cheese, but not the stuff in the green can)
1/2 medium white or yellow onion, chopped into very small pieces. (A mandolin slicer works well for this)
1/4 cup chopped flat leaf parsley (a large handful will do)
3 to 4 cloves garlic, chopped into very small pieces.
Salt and Pepper to taste.
METHOD:
And please do taste this mixture to adjust any ingredients you see fit.
Add it on your pasta with a little extra virgin olive oil.
Mix this up in a bowl and off you go. If I have extra, I'll throw it in a Zip Lock and put it in the freezer. Buon Appetito.
Answers: I found an Italian breadcrumb topping recipe:
MODIGA
(Seasoned Italian breadcrumbs)
Yields about 2 & 1/2 cups.
Prep time: 10 minutes.
This versitile breadcrumb mixture is used it for many things such as Spiedini, added to bread or vegetables before baking, as a topping for pizza and to add to her meatball mixture.
INGREDIENTS:
1 & 1/2 cups breadcrumbs (toast your own or you can use the regular store bought type)
1/2 to 3/4 cup grated Parmasan cheese (I like a lot of cheese, but not the stuff in the green can)
1/2 medium white or yellow onion, chopped into very small pieces. (A mandolin slicer works well for this)
1/4 cup chopped flat leaf parsley (a large handful will do)
3 to 4 cloves garlic, chopped into very small pieces.
Salt and Pepper to taste.
METHOD:
And please do taste this mixture to adjust any ingredients you see fit.
Add it on your pasta with a little extra virgin olive oil.
Mix this up in a bowl and off you go. If I have extra, I'll throw it in a Zip Lock and put it in the freezer. Buon Appetito.