Monday, April 22 2024

Pasta con le sarde (pasta with sardines) is a sea-mountain first course typical of Sicilian cuisine, particularly of Palermo.

Made with spaghetti or bucatini seasoned with fresh sardines, wild fennel, saffron, pine nuts, and raisins.


A unique mix of flavors, where savory fish meets the sweetness of raisins and the intense aroma of fennel!

 

 

SERVINGS:4

Ingredients:

  • 14 oz of pasta (preferably bucatini or spaghetti)
  •  1.1 lb of fresh sardines
  • 1 onion
  • 3.5 oz of raisins
  • 3.5 oz of pine nuts
  • 4 anchovies in oil
  •  1/2 tsp of saffron powder
  •  Fresh wild fennel to taste
  •  Extra virgin olive oil
  •  Salt and pepper to taste
  •  Breadcrumbs to taste

Instructions:

1. Clean the sardines, remove their heads, guts, and central bone. Wash them thoroughly under running water and pat them dry with paper towels. Cut them into pieces.

2. In a pan, sauté the chopped onion with a little extra virgin olive oil. Add the anchovies in oil and let them dissolve in the sauté.

3. Add the cleaned sardines to the pan and cook them over medium heat for about 10 minutes. Add the raisins and pine nuts and let them flavor for another 5 minutes.

4. In the meantime, soak the saffron in a little hot water.

5. Boil the pasta in plenty of salted water. Meanwhile, add the soaked saffron to the pan with the sardines.

6. Drain the pasta al dente and pour it into the pan with the sauce. Also add the chopped fresh wild fennel and a handful of breadcrumbs, mix everything well over low heat.

7. Serve the pasta with sardines hot, garnishing each dish with a few pine nuts and a pinch of black pepper.

I hope you enjoy the dish!

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