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| PASTA CON LE SARDE Pasta with fresh sardines |
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| INGREDIENTS |
1 lb Bucatini pasta
1 lb wild young fennel
1 medium onion, thinly chopped
6 anchovy fillets
3 T golden raisins (soak to plump)
3 T pinenuts
pinch saffron
2 lbs fresh sardine fillets
1/4 C blanched and toasted almonds
1/2 C olive oil
to taste salt and pepper
1 T grated Pecorino cheese
1 T butter
1 T bread crumbs
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| METHOD |
| Cook the fennel for about 10 minutes in salted boiling water.
Take them out, and chop them. Set aside. Note: Save the water in
which you cooked the fennel.
Dissolve the saffron in 1/2 cup of warm water. In a sauce pan, add
olive oil, onion and anchovies.
Sauté until the anchovies disintegrate, add 1/2 of the sardines and
cook for 10 minutes.
Drain raisins and add to sauce. Add pinenuts, salt, pepper, chopped
fennel and saffron.
Bring the fennel water back up to boil, and cook the pasta al dente;
then drain.
Toss the pasta with the sardine sauce.
Coat a ceramic baking dish with some butter, and sprinkle with bread
crumbs to cover the bottom and the sides.
Spoon the pasta evenly into the baking dish.
Lay the remaining sardines on top of the pasta, sprinkle with
Pecorino cheese and almonds on top.
Bake for 15 minutes.
Serve hot and immediately. |
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