Pasta Con Sarde A Mare Recipes

PASTA CON SARDE (PASTA WITH SARDINES)

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
• Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

IANA'S PASTA CON LE SARDE

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.

PASTA CON LE SARDE

Steps:

• Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté 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 pasta 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.

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 CON SARDE

Steps:

• Heat oil in a large skillet. Add onion and saute for 5 minutes.
• Add the anchovies; saute, stirring over low heat until dissolved.
• Add fennel, pine nuts, raisins and sardines; heat through, stirring gently, about 5 minutes.
• Cook the pasta in plenty of boiling salted water, until al dente, about 10 minutes. Drain.
• Spoon into a serving bowl and toss with sauce.

PASTA CON LE SARDE

Steps:

• Coarsely chop the stalks of wild fennel with their flowers or the fronds and stalks of cultivated fennel. Place in a large saucepan, add 5 quarts of cold water, 1 tablespoon of the coarse sea salt, and bring to a simmer, poaching the fennel until the stalks are tender. Drain the fennel, reserving its cooking liquors and press it against the side of the pot to express all its liquid. Finely mince the poached fennel and set it aside.
• In a small sauté pan over a medium flame, pan-roast the pine nuts until quite brown and set aside. In a small sauté pan, pan-roast the saffron threads for 1 minute over a low flame. Add the 2 tablespoons of white wine, dissolving the threads in it and then mixing the saffroned wine with the remaining wine and the tomato puree. Rinse the anchovies of their salt, remove their heads and bones, and lightly dry them on absorbent paper towels, finally crushing them gently with a fork.
• In a large sauté pan, heat the olive oil and lightly sauté the onion. Add the minced fennel and sauté for 1 minute. Add the crushed anchovies and the sardine fillets, rolling the fish about in the oil with the aromatics for 1/2 minute before adding the plumped raisins and their juices, 1/2 cup of the pine nuts, and the saffron/tomato mixture. Stir, amalgamating the elements and reducing the liquids so that a thick sauce results.
• Turn the sauce out into a bowl, permitting it to cool and its perfumes and flavors to rest and intensify. Never refrigerate the sauce.
• Just before serving, cook the pasta to al dente in the reserved fennel-poaching water, adding 1 additional tablespoon of coarse sea salt. Drain the pasta, leaving it somewhat wet, and dress the hot pasta with the sauce, carefully coating each strand.
• Serve the pasta in shallow bowls, strewing it with the remaining pine nuts and a dusting of bread crumbs. In high summer, we might sip iced moscato with the pasta, but in cooler weather, a rough, tannic red seems right.