Bucatini With Anchovies And Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUCATINI WITH FENNEL AND ANCHOVIES



Bucatini With Fennel and Anchovies image

The essence of weeknight pantry cooking is in this tin of anchovies, handful of bread crumbs and pound of pasta. Pick up some fennel on the way home and you are set to ramp up cacio e pepe for bucatini.

Provided by Florence Fabricant

Categories     dinner, lunch, quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 2-ounce tin flat anchovies in olive oil
Juice and grated zest of 1 lemon
4 tablespoons extra-virgin olive oil
1/3 cup fresh bread crumbs
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced tarragon leaves
1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
1 medium onion, sliced paper thin
2 large cloves garlic, minced
Salt and ground black pepper
1 pound bucatini
Grated pecorino for serving

Steps:

  • Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
  • Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
  • Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

ALEX'S ANCHOVY BUCATINI



Alex's Anchovy Bucatini image

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 cups cubed stale Italian bread
Salt
1 pound bucatini pasta
8 tablespoons olive oil, divided
2 (2-ounce) cans anchovy fillets, in olive oil, minced
1 cup (2 large) roasted red bell peppers, seeded and finely minced
1 cup sweet onion, finely minced
7 garlic cloves, thinly sliced
1/2 teaspoon red chili flakes
1/2 cup grated Parmigiano-Reggiano, divided
1/3 cup minced Italian parsley leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
  • In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
  • Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
  • Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE



Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe image

A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Instead of cheese, toasted and seasoned bread crumbs grace the plate.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 35m

Yield 4

Number Of Ingredients 13

1/2 cup (120ml) dry white wine
1 1/2 ounces (45g) golden raisins (about 1/4 cup)
Pinch saffron, optional
4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
1/2 teaspoon ground fennel seed
1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
1 cup minced yellow onion (about half of one large 1-pound onion)
4 oil-packed anchovy fillets
1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
1 pound (450g) bucatini or spaghetti

Steps:

  • Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
  • Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
  • Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
  • Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
  • If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

Nutrition Facts : Calories 749 kcal, Carbohydrate 59 g, Cholesterol 146 mg, Fiber 6 g, Protein 38 g, SaturatedFat 6 g, Sodium 720 mg, Sugar 13 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g

PASTA WITH SARDINES AND FENNEL



Pasta With Sardines and Fennel image

This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.

Provided by David Tanis

Categories     pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 21

1 cup coarse dry bread crumbs
Extra-virgin olive oil
Salt and pepper
Pinch of sugar
2 ounces fresh bushy fennel fronds, wild or cultivated, about 1 large handful
1/2 cup golden raisins
1/2 cup currants
1/2 cup white wine
1/2 teaspoon crumbled saffron
1 large onion, diced (about 2 cups)
2 small fennel bulbs, diced
4 anchovy fillets, roughly chopped
1/2 teaspoon fennel seeds, ground
1/2 teaspoon coriander seeds, ground
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
6 very fresh sardines (about 1 pound), cleaned and filleted (you will have about 6 ounces fillets; see note), or substitute large best-quality canned sardines, drained
1 pound bucatini or thick spaghetti
1/4 cup lightly toasted pine nuts
2 tablespoons chopped parsley
Lemon wedges, for garnish

Steps:

  • In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
  • Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
  • Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
  • In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
  • Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
  • Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
  • Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams

More about "bucatini with anchovies and fennel recipes"

THE 20 BEST RECIPES TO PUT ON TOAST - THE GUARDIAN
Web 2 days ago Hot honey and ricotta on toast recipe by Laura Goodman Just add zesty …
From theguardian.com
See details


FENNEL, TOMATO AND SARDINE TOASTS RECIPE BY FLORA SHEDDEN
Web 2 days ago Serves 4 olive oil for drizzling fennel 1 small bulb, finely sliced lengthways …
From theguardian.com
See details


BUCATINI WITH SARDINES & CARAMELIZED FENNEL | TASTE
Web 1 sm yellow onion, chopped 4 garlic cloves, minced ¼ c yellow raisins, coarsely chopped …
From tastecooking.com
See details


RECIPE: BUCATINI WITH GOLDEN RAISINS, FENNEL AND PINE NUTS
Web Oct 30, 2002 Drain the bucatini, reserving 1/2 cup of the pasta cooking water, and add …
From latimes.com
See details


BUCATINI WITH SARDINES & CARAMELIZED FENNEL | PUNCHFORK
Web 2 anchovy filets, minced; 2-3 cans sardines in olive oil, drained; 1 lg fennel bulb, root end trimmed and fronds trimmed and reserved; 1 sm yellow onion, chopped; 4 garlic cloves, minced; 1/4 cup yellow raisins, coarsely …
From punchfork.com
See details


BUCATINI WITH SARDINES AND ANCHOVIES (PASTA CON LE SARDE) RECIPE
Web 150g/5½oz bucatini or spaghetti; 1 onion, finely chopped; 1 fennel bulb, thinly sliced; …
From bbc.co.uk
See details


RECIPE - BUCATINI WITH ANCHOVIES - DE MEDICI
Web Drain and roughly chop. Cook the pasta in the fennel water. While the pasta cooks, heat …
From demedici.com
See details


BUCATINI WITH ANCHOVIES AND FENNEL | THE GORGEOUS SPICE CO.
Web Dec 15, 2021 When someone asks, “what do you like on your pizza”? A most common …
From thegorgeousspiceco.com
See details


BUCATINI WITH ANCHOVIES AND FENNEL – STUCK IN THE …
Web cooking water. (Al dente as you know means ‘firm to the bite’ and
From stuckinthekitchen.com
See details


BUCATINI WITH SNAILS, GUANCIALE AND ANCHOVIES RECIPE
Web Mar 12, 2014 Preheat the oven to 350°. Toss the breadcrumbs with the olive oil and …
From tastingtable.com
See details


BUCATINI WITH FENNEL – EAT WELL
Web Heat canola oil in a large skillet over medium low heat. Saute fennel, onion and garlic until just tender, about 4-5 minutes. Stir in peppers, raisins, parsely, lemon zest and anchovy fillets. Cook for 4 minutes, until pepper …
From canolaeatwell.com
See details


GIORGIO LOCATELLI’S RECIPE FOR PASTA CON LE SARDE - THE GUARDIAN
Web Jul 24, 2022 sultanas 30g pine nuts 30g saffron a good pinch (about 20 threads) wild …
From theguardian.com
See details


RIGATONI WITH FENNEL AND ANCHOVIES RECIPE | BON …
Web Mar 17, 2020 Step 1 Remove tough outer layers and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters...
From bonappetit.com
See details


EASY PASTA CON LE SARDE (PASTA WITH SARDINES)
Web Dec 6, 2021 Add the reserved fennel, raisins, pine nuts, and a ladle of pasta cooking water to the skillet. Cover and simmer for 10 minutes. Add the sardines and continue to cook, uncovered, until the sardines are cooked …
From savoringitaly.com
See details


EASY ITALIAN SARDINE PASTA (PASTA CON LE SARDE)
Web Cook the best Sardine Pasta recipe featuring pine nuts, fennel, two tins of sardines, anchovies, garlic, olive oil and DeLallo Bucatini Pasta—a classic Italian seafood pasta dish to impress.
From delallo.com
See details


BEST PASTA WITH ANCHOVIES AND SARDINES RECIPES - FOOD …
Web Mar 27, 2012 Cut into. 1/2-inch (1 cm) cubes and place in separate bowl. Step 5. Using …
From foodnetwork.ca
See details


BUCATINI WITH GOLDEN RAISINS, FENNEL AND PINE NUTS - LOS ANGELES …
Web Oct 30, 2002 I think. About one-fourth to one-half teaspoon for a cup of oil would be …
From latimes.com
See details


BUCATINI WITH SARDINES & CARAMELIZED FENNEL RECIPE FROM AUTHOR …
Web Nov 18, 2023 Set aside. Wash a big handful of the fennel fronds and wrap gently in a …
From cbsnews.com
See details


BUCATINI WITH SARDINES & CARAMELIZED FENNEL - EDIBLE …
Web Fill a large pot with water, add a big pinch of salt and bring to a boil. In a large skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the anchovies and stir until they begin to break down and dissolve into …
From ediblemontereybay.com
See details


ANCHOVIES VS. SARDINES: WHAT'S THE DIFFERENCE? - REAL SIMPLE
Web 1 day ago Sardines are usually canned whole in olive oil, with their heads and skin still …
From realsimple.com
See details


BUCCATINI WITH SARDINES AND ANCHOVIES – SATURDAY KITCHEN RECIPES
Web Jul 7, 2018 Method. Bring a large pan of salted water to the boil and add the buccatini. …
From saturdaykitchenrecipes.com
See details


BRIGHT GREEN FALAFEL WITH TAHINI RECIPE - TODAY
Web 6 hours ago Preparation. 1. Combine the lemon juice and garlic in a nonreactive bowl; …
From today.com
See details


BUCATINI WITH FENNEL AND ANCHOVIES | CANADIAN LIVING
Web Aug 16, 2006 Homepage / Food / Bucatini with Fennel and Anchovies Author: …
From canadianliving.com
See details


Related Search