There pasta with sardines is a very tasty first course of Sicilian tradition. A recipe made with many simple but rich in taste ingredients, which give a perfect combination of sweet and salt and an irresistible nuance of flavors.
Ingrediants
- 320 g of bucatini
- 320 g of fresh sardines
- 3 bunches of wild fennel
- 40 g of sultanas
- 40 g of pine nuts
- 2 desalted anchovy fillets
- half onion
- 1 clove of garlic
- a bunch of parsley
- saffron pistils or 1 sachet of saffron powder
- Flour
- extra virgin olive oil
- salt
- pepper
There pasta with sardines is a very tasty first course, one of the symbolic recipes of the wonderful Sicilian cuisine.
The origins of the dish are rather poor, although the final result is a dish rich in taste. The ingredients are closely linked to the territory: the sardines and the fragrant wild fennel in the first place. And then raisins And Pine nuts.
The variants of the recipe they are, as always happens, multiple and concern, for example, the presence of the saffron which, in some places on the island, is not used, or cooking in the oven, widespread for example in the Palermo area.
So this is not meant to be the original recipe, but it is one of many versions: a tribute to the flavors and colors of an extraordinary dish. Prepare it for a special occasion, it will be a success!
OTHER TASTY RECIPES: Spaghetti with anchovies and bottarga, Pasta c’anciova, Linguine with anchovies and pine nuts, Reginette with sardines, peppers and olives
How to prepare: Pasta with sardines
- Execution
- challenging
- Preparation time
- 40 min
- Cooking time
-
60 min
- Portions
-
4
How to prepare: Pasta with sardines
Pasta with sardines is a demanding recipe, but one that gives great satisfaction. First prepare the sardines: remove the head, open them like a book on the belly side, peel them, flour half of them and fry them in boiling oil. Keep aside.
In a pan, heat two tablespoons of oil with garlic: lay the remaining sardines on them, pour half a glass of water and cook for about 10 minutes. Add the saffron dissolved in very little warm water, chopped parsley, salt, pepper and mix so that the sardines fall apart. Cook another 5-10 minutes: remove and set aside.
In another pan, simmer the chopped onion with half a glass of water and three tablespoons of oil. Add raisins soaked in water and well squeezed, pine nuts, anchovy fillets and finely chopped fennel. Cook for about 10 minutes.
In the meantime, you have boiled the fennel stems in abundant salted water for 15 minutes after boiling. Remove them and then cook the bucatini in the same water, drain and transfer them to the pan with the saffron sardines. Drizzle with a drizzle of oil and mix.
In an ovenproof dish, arrange layers of pasta alternating with layers of fried sardines and sauce with onions, raisins and pine nuts. Finish with a sprinkling of parsley and, if you want, a little more chopped fennel.
Put in a preheated oven at 180 degrees for 15 minutes. Remove the pasta with sardines from the oven, let it rest for a few minutes then serve.
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