Muddica is a fundamental ingredient in Sicilian cooking. Sicilian style breadcrumbs elevate pasta dishes and make the best moist and tender meatballs. In this post I'll share everything you've ever wanted to know about muddica and how to use it in Sicilian recipes!
Muddica is the Sicilian word for mollica in Italian, which means breadcrumbs. Why dedicate a whole blog post about breadcrumbs, you may ask? That's because muddica plays a key role in Sicilian cooking.
Muddica is used to make meatballs; meatloaf or stuffing for vegetables as well as a crisp topping for pasta dishes; fish and even on pizza.
Sometimes referred to as poor man's cheese, it was a substitute for Parmigiano which was not always available. Take one bite of pasta with breadcrumbs and you'll understand why crispy toasted breadcrumbs sautéed in olive oil can be flavorful enough to replace grated cheese!
The soft, coarsely ground crumb from day old bread is what Sicilians use instead of finely ground, dry breadcrumbs. This makes all the difference in each of the recipes that you'll find outlined further below.
Read on as I elaborate about this fundamental ingredient in Sicilian cuisine!
Which bread is best for making Sicilian breadcrumbs?
My mom no doubt used a loaf of her homemade bread, the same she used to used to make hard bread, or friselle or her famous Easter bread. But, if you don't happen to bake your own bread, a loaf of Italian bread is your best choice.
I definitely recommend a loaf of at least one day old bread, or stale bread that you've had around for a few days and won't be eating as is. The bread must be dried out, but not hard and, of course, not moldy!
In a pinch where you absolutely have no other choice you may definitely use sandwich bread with the crusts removed.
Muddica vs Muddica Atturrata
Muddica is used in two different ways. The muddica on its own is made from the crumb of day old bread, coarsely grated. These are the crumbs used to make meatballs or as a filling for stuffed vegetables.
Taken to the next level, the processed crumbs are pan toasted and sautéed in olive oil until crisp. The only thing my mom added to her muddica was freshly ground black pepper. This is known as muddica atturrata (toasted) and most commonly used as a topping for several Sicilian pasta dishes.
To make Sicilian muddica
Simply cut off the crusts and grate day old bread using a box grater, as mom always did, to make coarse crumbs.
Or, for an easier method, place the crumb in the bowl of your food processor and pulse a few times until you have coarse crumbs. Do not over process into fine crumbs!
Storage
I often process an entire loaf of bread and freeze the crumbs in order to have on hand any time I want to toast crumbs for pasta or make meatballs. Since these are fresh breadcrumbs they will not keep in your pantry without becoming moldy.
Recipes with Sicilian muddica
Muddica is what we use in meatballs or stuffing for vegetables in place of dry breadcrumbs in each of the following recipes.
Traditional Sicilian Meatballs (prupetti)
My mom's traditional Sicilian meatballs are like no other: soft, moist and cheesy!
Spiralized Zucchini "Meatballs" with Ricotta
Inspired by my mom's meatball recipe, this vegetarian version made with zucchini and ricotta is a delicious vegetarian appetizer.
Italian Stuffed Peppers with Meat and Rice
The best stuffed peppers recipe combines rice, ground meat and, of course, muddica for a tender and moist filling.
Italian Stewed Stuffed Artichokes
These artichokes are stuffed with a meatball filling and stewed in a flavorful tomato based broth which can be served with pasta as a first course.
Stuffed Sweet Mini Peppers with Bread Crumbs
The perfect small bites to serve as an appetizer, sweet mini peppers filled with a savory cheesy filling, you can't stop at just one!
Baked Eggplant Meatballs
Another delicious vegetarian meatball to serve as an appetizer or simmer in tomato sauce and serve with pasta. You'll never miss the meat!
Polpettone with Hard Boiled Eggs (Italian Meatloaf)
Muddica is also used in meatloaf and this one has a surprise filling in the center which is commonly used in Sicilian meatloaf, hard boiled eggs!
Spinach and Egg Stuffed Meatloaf in Tomato Sauce
Very similar to the previous meatloaf except this one is simmered in a fragrant tomato sauce which is used to toss with your favorite pasta and served as a first course.
Italian Meatless Meatballs (Polpette di pane)
Often prepared because meat was not always available, these meatless meatballs are very popular in Sicily!
Sicilian Sweet and Sour Meatballs
My mom's basic meatball recipe except in this case they are simmered in a sweet and sour sauce (in agrodolce). The combination of sugar and vinegar is used in several recipes (such as eggplant caponata) and no doubt comes from the Arabic influence in Sicilian cooking.
Stuffed Eggplant and Peppers in Tomato Sauce
A pot simmering with these meatball stuffed eggplant and peppers will fill your kitchen with the most enticing aroma! The fragrant tomato sauce is perfect for tossing with your favorite pasta.
Stuffed Baby Eggplant
The soft crumb of muddica is perfect for stuffing these vegetarian filled eggplants. Enjoy as a first course or vegetarian main dish.
Stuffed Cucuzza Recipe
The iconic meter long cucuzza that most Sicilians grow in their gardens is delicious stuffed with a meatball filling and simmered in tomato sauce.
Italian Meatball Stew with Potatoes and Peas
Meatball stew with potatoes and peas, all you need to complete this one pot meal is fresh crusty bread!
Sicilian Braciole with Prosciutto and Raisins
The filling for Sicilian style braciole is a delicious combination of sweet and savory flavors including raisins. A must try combination!
Stuffed Meatballs with Mozzarella and Peas
Basic Sicilian meatballs are elevated by filling them with peas and mozzarella!
Stuffed Calamari in Tomato Sauce
A favorite especially during the Christmas holidays, calamari stuffed with a breadcrumb and cheese filling.
Baked Salmon with Breadcrumbs, Garlic and Lemon
Salmon topped with a savory muddica mixture and baked until it is crisp and golden!
Recipes with muddica atturrata (toasted breadcrumbs)
Crisp and golden breadcrumbs add wonderful flavor and texture to Sicilian pasta dishes and pizzas.
One of the easiest pasta dishes you can make tossed with crisp muddica often served on St-Joseph's Day.
Just a hint of anchovies added to this breadcrumb pasta gives it a wonderful umami flavor!
This may arguably be Sicily's most popular pasta dish. The combination of sardines; wild fennel; pine nuts; raisins; saffron and of course muddica is unlike any other you've tried before!
Another pasta dish flavored with saffron; raisins and pine nuts all topped with muddica atturrata!
Originally from Palermo, sfincione is topped with crispy muddica and grated cheese.
A delicious variation of sfincione, this white version is topped with tuma, ricotta cheese and a layer of crispy muddica.
This unique cauliflower pizza is topped with key Sicilian ingredients: crispy muddica and ricotta salata.
I hope these recipes inspire you to set aside those dry, fine grocery store breadcrumbs and prepare a batch of muddica. If you have any other ways you use muddica, please share with me by commenting further below. Buon appetito!
Darlene DeVault
Hi Nadia,
I just stumbled across your site and everything looks amazing! It brings back memories of years gone by of my grandparents and mom preparing many of these dishes. Unfortunately writing down recipes back in the day was not something they did. All from memory and taste, Your site has inspired me to bring back my Sicilian heritage through delicious home cooked authentic dishes. Thank you so much and I can’t wait to get started!
Nadia
Hello Darlene, thank you very much for your kind words. You are correct, most of those recipes were not written out in detail and that is the reason I began my blog. And it's more important to me than ever, now that my mom has passed, that I have all these recipes documented for me to prepare for my family. Grazie mille and I hope you enjoy the recipes!
Anna Maria Camino
Thanks for the information
Nadia
You're welcome!
Anna Bucciarelli
My goodness Nadia, this is one full post and a lot to take in. Fortunately, all are very familiar to me and food I was raised on and continued to prepare, along with my 4 sisters and 1 brother, throughout our lives. Interesting since mama was from Naples but I expect a lot of the Sicilian cooking is probably very similar to the toe of the boot, Calabria, where papa came from, Reggio, Calabria. Papa did some cooking, not as much as mama, so I expect some of his methods/recipes rubbed off on mama. Thanks so much for sharing - this is one terrific post! I am sure it is one that your followers will keep in their resource files.
Nadia
Hi Anna, as I was writing this post I didn't quite realize how many recipes I have posted with muddica. As I mentioned it really is a key ingredient in Sicilian cooking! And interesting to hear in Neapolitan cooking as well. Thank you, I hope this post is helpful in informing readers about the importance of this humble ingredient in Sicilian recipes!
Tomasz
I like when you use sicilian words for food and ingredients. I hear, my nonna uses a mix of pangrattato and mollica names - but never heard muddica, even when with age she speaks more and more her sicilian of childhood. I'm going to impress her in few weeks time - when I'll ask her for muddica! ;-))
And never seen stuffed cucuzza - definitely to make when my foot touches palermo again!
Nadia
Thank you Tomasz! I have only ever spoken with my parents in the Sicilian dialect and so these are the words I grew up with! Do let me know how she reacts to the word muddica as well if you try the stuffed cucuzza. I looked forward to it each fall when my mom made a huge batch for us!
Anne
What wonderful recipes. Thank you for sharing these. My father who was Italian from Bari and made several of these and I now realize that he must have learned or been influenced by his sister in law from Sicily. I’m very anxious to try these.
Nadia
Thank you Anne, indeed he may have been influenced as muddica is such a typical Sicilian thing. I do hope you enjoy these recipes!