Chef John's Pasta Con Le Sarde
Assicuratevi di acquistare melanzane sode e lucide e scegliete un trancio di pesce spada che al tatto di presenti sodo e.
Recipe Summary Chef John's Pasta Con Le Sarde
I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.
Ingredients | Pasta Fredda Con Pesce Misto¾ cup dry bread crumbs6 tablespoons extra-virgin olive oil, divided1 pinch saffron¼ cup white wine½ pound bucatini pasta1 cup diced yellow onion1 cup diced fennel bulbsalt to taste¼ cup golden raisins2 cloves garlic, minced1 anchovy fillet2 (4 ounce) cans sardines packed in oil, drained and crumbled¼ cup toasted pine nuts1 pinch red pepper flakes3 tablespoons chopped fennel fronds, or more to tasteDirectionsCook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.Info | Pasta Fredda Con Pesce Mistoprep: 25 mins cook: 35 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Chef John's Pasta Con Le SardeWorld Cuisine Recipes, European, Italian,
Images of Pasta Fredda Con Pesce Misto
Pasta Fredda Con Pesce Misto / 1 confezione di polpa di pomodoro a pezzi (480 g)
Ricetta Insalata Di Pasta E ... | 700x406 px
Pasta Fredda Con Pesce Ricetta ... | 720x480 px
Ricette Pasta Fredda Con Il ... | 300x209 px
Pasta Fredda Con Il Pesce ... | 1200x900 px
Pasta Fredda Di Mare Insalata ... | 200x200 px
Spaghetti Al Sugo Bianco Di ... | 640x426 px
Ricetta Pasta Fredda Alle Verdure ... | 713x407 px
Pasta Ai Frutti Di Mare ... | 625x416 px
Pasta Allo Scoglio Con Pesce ... | 800x600 px
Pasta Fredda Di Mare Insalata ... | 200x200 px
0 comments