Recipe by Phil Franco
Pasta con le Sarde This is a classic Sicilian dish from Palermo,created when the Saracens ruled Sicily. Sicilians would use the fennel that grows wild in the lava-rich soil which is a more intense taste than the cultivated. This recipe from www.inmamaskitchen.com
- 2 lbs fresh sardines
- 1 1⁄2 lbs fennel bulbs, thickly sliced
- 1⁄2 cup olive oil
- 2 onions, finely sliced
- 4 anchovy fillets
- 1⁄2 cup pine nuts
- 1⁄2 cup golden raisin
- 1 dash saffron
- salt and pepper
- 1 lb bucatini pasta
- 1 cup breadcrumbs
Directions See How It's Made
- Preheat oven to 350°F.
- Remove heads and tails from half the sardines. Cut in 1 inch pieces. Leave second half intact.
- Wash and trim fennel. Put into pan with about 8 cups cold, salted water. Bring to a boil and cook until tender, about 5- 8 minutes. Remove with slotted spoon, drain in colander, then gently squeeze out water. Chop roughly. Reserve cooking water.
- Heat 1/4 cup oil in frying pan. Sauté onions over medium heat until golden. Add chopped sardines and anchovies. As they cook, crush sardines with back of spoon to make a thick paste. Add pine nuts, raisins, saffron, salt and pepper.
- In a separate pan, heat remaining oil and lightly sauté the fennel, removing to a separate bowl. Sauté the remaining whole sardines. Cook until tender, about 10 minutes, turning once gently to not break sardines.
- Using fennel water, boil pasta until al dente, about 10 -= 12 minutes. Drain. Put in bowl and dress with half the sardine sauce.
- Put a layer of dressed pasta in an ovenproof casserole. On top of that, put a layer of fennel, then a a layer of whole sardines with additional sauce. Continue until ingredients are used up, ending with a layer of bucatini. Cover with breadcrumbs. Sprinkle breadcrumbs over top. Cover and bake in preheated 350°F oven 15 - 20 minutes.
- Pasta may be served hot or cold.