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Steps to Prepare Pasta Fredda Con Pesce Misto

Tuesday, July 13, 2021

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 Misto

  • ¾ cup dry bread crumbs
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 pinch saffron
  • ¼ cup white wine
  • ½ pound bucatini pasta
  • 1 cup diced yellow onion
  • 1 cup diced fennel bulb
  • salt to taste
  • ¼ cup golden raisins
  • 2 cloves garlic, minced
  • 1 anchovy fillet
  • 2 (4 ounce) cans sardines packed in oil, drained and crumbled
  • ¼ cup toasted pine nuts
  • 1 pinch red pepper flakes
  • 3 tablespoons chopped fennel fronds, or more to taste
  • Directions

  • Cook 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 Misto

    prep: 25 mins cook: 35 mins total: 1 hr Servings: 4 Yield: 4 servings

    TAG : Chef John's Pasta Con Le Sarde

    World Cuisine Recipes, European, Italian,


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