CHEF JOHN'S PASTA CON LE SARDE
I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
- Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
- Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
- Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
- Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
- Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
- Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.
Nutrition Facts : Calories 708.8 calories, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g
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
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