PASTA CON LA MOLLICA by Frank Fariello

All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual grated pecorino—or throwing away stale bread—would sprinkle toasted breadcrumbs over pasta and other dishes. Cucina povera in the literal sense. And yet, as it so often turns out, necessity gave birth to something we can enjoy today, even those of us who don’t need to economize quite that much

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