Pasta with anchovy, c'anciova
(pasta kan-chioh-vah) is probably Palermo's most emblematic dish. Without knowing nor caring for that title. It's uncouth
, it's simple
. Yet it is savoury and smooth. It is a dish that unites contrasts
. Very much as the city of Palermo does. As Sicily does.There are plenty of variations, all acceptable as well as deplorable. Some leave the garlic out, some add pine nuts
. Some use tomato sauce. And the ubiquitous chili pepper finds its way to the dish. What to drink with this pasta and anchovy? Even sulphuric acid would pair well. We'd advice something less extreme. As in other pasta preparations, use the water pasta boils in. It helps to cream up the final result.