Spaghetti all’assassina

Spaghetti all’assassina is an unusual pasta dish from Bari, unique for its method of preparation - risottatura style (because it's similar to the one used in making risottos). According to the Accademia dell’assassina, that means cooking spaghetti directly in a spicy tomato broth until caramelized, burnt, crisp, and infused with spicy tomato broth, all in a cast-iron pan.

The trick is adding the tomato broth gradually, so the spaghetti absorb it, then sizzle and burn a bit before each new pour. Although there is some dispute over the origin of this dish, it is mostly agreed upon that it was invented in 1967 by chef Enzo Francavilla in his Barese restaurant Al Sorso Preferito, which serves it to this day.

This novel recipe spawned many variations, like the ones made with broccoli rabe and stracciatella cheese (Assassina di rape) or with squid and prawns (Assassina di mare), but the original is still one of the Barese best kept (and tastiest) secrets.