Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pasta con le sarde espressa. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Great recipe for Pasta con le sarde espressa. Pasta con le sarde (sardines) is a trademark recipe from Palermo. It's simple Sicilian ingredients infused with Arab influences, and it's just so delicious.
Pasta con le sarde espressa is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Pasta con le sarde espressa is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have pasta con le sarde espressa using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pasta con le sarde espressa:
- Prepare 2 small fennels
- Take 2 anchovies
- Get 1 tin sardines (usually 3-4 sardines)
- Make ready 1 clove garlic
- Make ready 1 chilli (optional)
- Take 1 pinch saffron (optional)
- Take 1 big handful of raisins
- Take 8-10 cherry tomatoes (or 2 large tomatoes)
- Get 200 g fresh pasta (or 150g dried)
- Take 1 handful breadcrumbs
Serve up with a crisp glass of white wine and you could almost be there. Wild fennel grows abundantly in Sicily but is difficult to find in the United Kingdom. Pasta con le sarde is a fine example of a seasonal dish: sardines are caught in abundance (in the Sicilian sea) from March through to September, which is also when wild fennel is picked. If you prefer not to use bucatini, mezzi ziti will also do the trick.
Steps to make Pasta con le sarde espressa:
- Bring a large pot of salted water to the boil for the pasta as usual. Slice the bulbs of the fennel in thin rounds; keep aside the fluffy tips for later.
- Add the fennel, chilli, saffron, garlic and anchovies to a pan with the oil and fry for a few minutes. Once the fennel starts to soften and the anchovies start to dissolve, add the raisins. After another minute or so, add the sardines and the chopped tomatoes and cook for another 5 minutes tossing frequently.
- Remove from heat. Cook the pasta (these are homemade chestnut and wholemeal pappardelle); in the meantime, chop the fennel tips finely.
- Drain the pasta al dente and combine it with sauce in the pan. Add the chopped fennel tips and the breadcrumbs.
- Done!
Add enough salt to the boiling water so that it tastes salty. Return the pasta to the pasta pot and set over low heat. 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. Legend has it that pasta con le sarde has been born in Mazara del Vallo.
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