PASTA CON FINOCCHIO E SARDE (PASTA WITH FENNEL AND SARDINES)
When I was a little girl growing up in NY, our little Italian family was a close knit group that gathered every weekend for fun family times and, of course, FOOD! Although seldom on the menu, this remains one of my favorite dishes. After some searching to enjoy these savory-sweet flavors again, I found this on Italicious.wordpress.com. Mangia!
Provided by Glori-B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot with water for the pasta. Bring to a boil over high heat.
- While water is heating -- Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the fennel, sauté for a few minutes until they start to cook. Add the raisins and the pine nuts and simmer until the water for the pasta is boiling.
- In the meantime, toast your breadcrumbs in a small heavy bottomed skillet. I usually keep old Italian bread in the freezer and chop it up in a blender when it has thawed. Trust me it is much more flavorful than store bought breadcrumbs. Keep an eye on the breadcrumbs; they usually toast quickly.
- Once the water starts to boil for the pasta add salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. You should add the sardines to the pan with the fennel at this point.
- When the pasta is perfectly al dente, add a cup of the pasta water to the fennel sauce, turn up the heat on the sauce. Drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
- Take the pan off of the heat and toss with the toasted bread crumbs and chopped fennel fronds. Serve immediately.
Nutrition Facts : Calories 633.1, Fat 19.9, SaturatedFat 2.8, Cholesterol 37.7, Sodium 1145.8, Carbohydrate 90.7, Fiber 6.4, Sugar 8, Protein 22.7
PASTA CON SARDE
Steps:
- In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine.
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
IANA'S PASTA CON LE SARDE
A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.
Provided by FredWilliams
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
- Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 68.5 g, Cholesterol 45.8 mg, Fat 13.1 g, Fiber 6 g, Protein 20.7 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 6.7 g
PASTA WITH SARDINES AND FENNEL
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
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
More about "pasta con finocchio e sarde pasta with fennel and sardines recipes"
PASTA CON LE SARDE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
PASTA CON LE SARDE - A TRADITIONAL SICILIAN PASTA DISH
From thelanguageskitchen.com
Estimated Reading Time 3 mins
PASTA CON LE SARDE (PASTA WITH SARDINES AND WILD FENNEL ...
From stefangourmet.com
Estimated Reading Time 3 mins
PASTA CON FINOCCHIO (PASTA AND FENNEL – PREFERABLY WILD ...
From allthingssicilianandmore.com
PASTA CON LE SARDE RECIPE - MARKET HALL FOODS
From blog.markethallfoods.com
FOOD WISHES VIDEO RECIPES: PASTA CON LE SARDE - BLOGGER
From foodwishes.blogspot.com
SARDINE PASTA RECIPE: PASTA CON LE SARDE - CHAMPAGNE TASTES®
From champagne-tastes.com
RECIPE VIDEO: PASTA WITH SARDINES (PASTA CON LE SARDE ...
From foodnewsnews.com
BUCATINI CON LE SARDE (SARDINES) - GARRUBBO GUIDE
From garrubbo.com
PASTA CON SARDE A MARE - 'PASTA WITH SARDINES AT SEA ...
From carolinescooking.com
A CHEF'S GUIDE TO ITALY | FOOD - THE GUARDIAN
From theguardian.com
PASTA CON LE SARDE (PASTA WITH SARDINES, FROM PALERMO ...
From allthingssicilianandmore.com
PASTA CON FINOCCHIO E SARDE PASTA WITH FENNEL AND SARDINES ...
From cookingtoday.net
PASTA CON LE SARDE: PASTA WITH SARDINES - COOKING CHANNEL
From cookingchanneltv.com
PASTA (BUCATINI) CON LE SARDE (SARDINES) RECIPE - FOOD NEWS
From foodnewsnews.com
PASTA CON LE SARDE - HOW TO MAKE SICILIAN-STYLE PASTA WITH ...
From youtube.com
PASTA CON LE SARDE (PASTA WITH SARDINES) - THE NATIONAL ...
From ouritaliantable.com
PASTA CON LE SARDE FRESCA (PASTA WITH ... - FOOD AND WINE
From foodandwine.com
SICILIAN PASTA WITH SARDINES - LA CUCINA ITALIANA
From lacucinaitaliana.com
PASTA CON LE SARDE: SARDINE PASTA - HONEST COOKING
From honestcooking.com
PASTA CON FINOCCHIO E SARDE (PASTA WITH FENNEL AND ...
From appetizersone.wordpress.com
SQUID INK BUCATINI CON LE SARDE - PASTA ET AL
From pastaetal.com
PASTA CON LE SARDE - ORSARA RECIPES
From orsararecipes.net
PASTA CON LE SARDE E FINOCCHIETTO - PASTA CON FINOCCHIETTO ...
From vynnlife.com
PASTA CON LE SARDE RECIPE - FOOD AND WINE
From foodandwine.com
PASTA WITH SARDINES (PASTA CON LE SARDE) - APRON AND SNEAKERS
From apronandsneakers.com
LINGUINE CON FINOCCHIO E SARDE | ITALICIOUS
From italicious.blog
SARDINE AND FRESH FENNEL PASTA - HONEST COOKING
From honestcooking.com
PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE
From seriouseats.com
PASTA CON LE SARDE-SICILIAN PASTA WITH SARDINES - SAVORING ...
From savoringitaly.com
PASTA CON LE SARDE - THE SPRUCE EATS
From thespruceeats.com
PASTA CON LE SARDE: THE CONTEMPORARY AND ORIGINAL RECIPE ...
From lacucinaitaliana.com
PASTA WITH SARDINES AND FENNEL / PASTA CON LE SARDE – THE ...
From thegluttonlife.com
PASTA WITH SARDINES AND FENNEL - PASTA CON LE SARDE E ...
From fantasieinforno.blogspot.com
PASTA CON LE SARDE | L'ITALO-AMERICANO – ITALIAN AMERICAN ...
From italoamericano.org
SICILIAN PASTA WITH SARDINES AND WILD FENNEL. – THE PASTA ...
From the-pasta-project.com
ZAKARY PELACCIO'S PASTA CON SARDE RECIPE - FOOD REPUBLIC
From foodrepublic.com
SARDINES AND SPAGHETTI, PASTA CON SARDE - THE FOOD TABLE
From thefoodtable.com
You'll also love