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Lagane with Bread Crumbs

Lagane with Bread Crumbs


300 g of flour


Pinch of cinnamon

1 egg

500 ml of vino cotto (sweet “cooked wine”)

200 g of crumb of stale country bread, grated

50 g of chopped almonds

100 g of chopped walnuts


100 ml of extra virgin olive oil


Prepare the dough by mixing the flour, the egg, salt and water. Start kneading the dough and continue until you get a ball of smooth and elastic dough. Roll out the dough to a thin sheet of pasta and cut it into 2-3 cm. strips. Cook the lagane in a large pot of salted boiling water. Meanwhile, place a skillet with olive oil over low heat. Add the bread crumbs and saute until they are golden. Remove from the stove and add the almonds, the walnuts, the sugar and the cinnamon. Mix well. Drain the pasta thoroughly. In a soup plate, place a layer or lagane and pour over some sauce and vino cotto.