BUCATINI WITH FENNEL AND ANCHOVIES
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
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
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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