Caramelizes Fennel Celery Sardine Pasta Recipes

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CARAMELIZED FENNEL, CELERY, AND SARDINE PASTA



Caramelized Fennel, Celery, and Sardine Pasta image

This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones, softened during canning, are barely noticeable -- and full of calcium.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large bulb fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds
2 stalks celery, thinly sliced on the bias, plus 1/4 cup celery leaves
3 cloves garlic, thinly sliced
Coarse salt and freshly ground pepper
10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidali
Grated zest of 1 lemon
1 can (4.2 ounces) sardines packed in olive oil, drained

Steps:

  • Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.
  • Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Stir in fennel fronds, celery leaves, and lemon zest. Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.

SICILIAN-STYLE PASTA WITH SARDINES



Sicilian-Style Pasta with Sardines image

Categories     Fish     Pasta     Sauté     Raisin     Saffron     Fennel     White Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained
1 pound perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

Steps:

  • Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
  • Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
  • Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
  • While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.

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

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