Bertolli

Los Angeles Pasta Recipe List

Drago

2628 Wilshire Blvd, Santa Monica, CA 90403
310-828-1585

PASTA CON LE SARDE Pasta with fresh sardines

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

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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