Pasta Bucatini Con Le Sarde Sardines Recipes

SICILIAN BUCATINI WITH SARDINES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot.
• Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper.
• Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat.
• Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.

SARDINE PASTA (PASTA CON LE SARDE) SICILIAN RECIPE AND HISTORY

Steps:

• First, soak the raisin into a bowl full of warm water.
• After that, soak the saffron in another little cup along with 2 tbsp of water.
• The tradition wants wild fennel, very easy to find in Sicily.
• But, if you are not so lucky to have wild fennel to hand, use the greenest and most tender parts of fennel tops.
• Bring to boil a pot big enough to cook the pasta full of water.
• Now, mince the tops of fennel roughly along with the leaves.
• Finally, poach them 1 minute, raise and pour into a bowl full of iced water to preserve the color and stop the cooking. Save the water flavored with fennel.
• Although this sardines pasta is also delicious prepared with canned sardines, fresh fish is traditionally the best option.
• If you opt for fresh sardines, rinse them thoroughly and eliminate the scales rubbing the body under running water.
• Then, open the stomach with your thumb and discard the offal.
• Finally, pull firmly and gently the head and separate the meat from the backbone.
• Rinse the fish fillets again, dry them, and place in the fridge until ready to cook.
• Place a little pan over medium heat and sauté the pine nuts until golden, then pour them into a cup.
• Now, peel and mince the onion finely.
• After that, pour the onion in a pan and sauté over medium heat along with 3 tbsp of olive oil until smooth and translucent.
• Rinse the raisin and add into the pan along with the pine nuts and the anchovies, and the minced fennel.
• Cook 5 minutes more, then add the sardine fillets. Sauté 3-4 minutes stirring until the fish starts to fall apart.
• Do not overcook the fish. Finally, add salt as needed and another splash of olive oil.
• Toast the breadcrumbs or Panko in a little pan until golden, then pour into a bowl.
• Cook the pasta in the same water used to poach the fennel, along with 4.5 tbsp of coarse salt.
• Raise the pasta "al dente" and toss it with the sardines sauce and the saffron.
• Complete with toasted breadcrumbs and black pepper.
• Serve immediately.

CHEF JOHN'S PASTA CON LE SARDE

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.

PASTA CON LE SARDE

Steps:

• Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• In a heavy skillet, heat 1/2 cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes.
• Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 tablespoons olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper.
• Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

PASTA (BUCATINI) CON LE SARDE (SARDINES)

Steps:

• Directions:.
• Bring a large pot of water to a boil.
• Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
• In a small saute pan, melt the butter.
• Add the bread crumbs and cook, stirring, until golden brown.
• Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
• When hot, add the onion, garlic, fennel bulb and fennel seeds.
• Season with salt.
• Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• Add the wine mixture and the sardines, breaking them into pieces with a fork.
• Bring to a boil and gently simmer for 10 minutes.
• Add enough salt to the boiling water so that it tastes salty.
• Boil the bucatini until 'al dente', 6 to 8 minutes; strain.
• Return the pasta to the pot and set over low heat.
• Fold in the fennel-sardine mixture.
• Toss in the remaining 4 tablespoons olive oil.
• Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
• Season to taste with salt and pepper.
• Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
• Serve immediately. Serves 2.
• That's it!

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE

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.