SICILIAN BUCATINI WITH SARDINES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 680, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 83 grams, Fiber 6 grams, Protein 20 grams, Sugar 13 grams
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 (BUCATINI) CON LE SARDE (SARDINES)
This is a simple, but classic, Sicilian pasta that has Arabic overtones. The sauce is made with fennel, raisins, sardines and pine nuts. It is usually spooned over a broad or tubular pasta and then topped with a generous sprinkling of toasted breadcrumbs. While I have chosen a simple toss and top application, some cooks prefer to create multiple layers using these ingredients. The breadcrumbs in the dish are used in place of cheese and at one time they actually served that function for the poor. They also have a symbolic importance for those who observe St. Joseph's Day. As you know, Joseph was a carpenter and the breadcrumbs that crown this dish are used because they resemble the sawdust that would be found on the floor of a carpenter's workshop. Pasta con sarde is also known as St. Joseph's pasta, and in those communities where his feast day is still celebrated, you'll find this pasta on family tables, as well as on symbolic altars set up to feed the poor.
Provided by Phil Franco
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 1495.8, Fat 70.8, SaturatedFat 10.4, Cholesterol 330.3, Sodium 1658.3, Carbohydrate 133, Fiber 14, Sugar 16.7, Protein 79.2
PASTA CON LE SARDE
Pasta with sardines is a very interesting recipe. Haven't tried it as yet, but these ingredients all go well together. "If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here they've mixed grated Parmesan with crisp bread crumbs topping too delectable to leave out." Food & Wine magazine.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick frying pan, heat 2-3 tablespoons oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes.
- Remove the crumbs from the pan and toss with Parmesan.
- Wipe out pan. In the same pan heat the remaining 2-3 tablespoons olive oil over moderately high heat.
- Add the fennel or onions, stirring occasionally, until golden, 5-10 minutes. Add the garlic and cook, stirring, 1 minute longer.
- Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes.
- Add the sardines, parsley, salt and pepper. Break up the sardines with a fork.
- Remove from the heat.
- In a large pot of boiling salted water, cook the pasta until al dente(according to pkg instructions). Drain.
- Toss the pasta well with sauce and half of the breadcrumbs.
- Top with the remaining crumbs which have been seasoned with Parmesan cheese.
Nutrition Facts : Calories 834.2, Fat 28.1, SaturatedFat 5.6, Cholesterol 99.1, Sodium 1029, Carbohydrate 114.6, Fiber 15.7, Sugar 1.8, Protein 33
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