Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pasta con le sarde espressa. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pasta con le sarde espressa is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pasta con le sarde espressa is something which I have loved my entire life.
Great recipe for Pasta con le sarde espressa. Pasta con le sarde (sardines) is a trademark recipe from Palermo. It's simple Sicilian ingredients infused with Arab influences, and it's just so delicious.
To get started with this particular recipe, we must prepare a few ingredients. You can have pasta con le sarde espressa using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pasta con le sarde espressa:
- Prepare 2 small fennels
- Prepare 2 anchovies
- Make ready 1 tin sardines (usually 3-4 sardines)
- Get 1 clove garlic
- Get 1 chilli (optional)
- Make ready 1 pinch saffron (optional)
- Prepare 1 big handful of raisins
- Make ready 8-10 cherry tomatoes (or 2 large tomatoes)
- Prepare 200 g fresh pasta (or 150g dried)
- Get 1 handful breadcrumbs
Pasta con le Sarde (pasta with sardines) is the national dish of Sicily, in which the tradition of Italian pasta meets the Mediterranean island's seafood-focused cuisine. It's a true classic, passed down through generations of Italian nonnas. A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron.
Instructions to make Pasta con le sarde espressa:
- Bring a large pot of salted water to the boil for the pasta as usual. Slice the bulbs of the fennel in thin rounds; keep aside the fluffy tips for later.
- Add the fennel, chilli, saffron, garlic and anchovies to a pan with the oil and fry for a few minutes. Once the fennel starts to soften and the anchovies start to dissolve, add the raisins. After another minute or so, add the sardines and the chopped tomatoes and cook for another 5 minutes tossing frequently.
- Remove from heat. Cook the pasta (these are homemade chestnut and wholemeal pappardelle); in the meantime, chop the fennel tips finely.
- Drain the pasta al dente and combine it with sauce in the pan. Add the chopped fennel tips and the breadcrumbs.
- Done!
Add enough salt to the boiling water so that it tastes salty. Return the pasta to the pasta pot and set over low heat. Legend has it that pasta con le sarde has been born in Mazara del Vallo. But, the rapid evolution and diffusion of this recipe make virtually impossible to confirm the story behind this dish. Nowadays, pasta con le sarde is considered just a Sicilian recipe with some local variations.
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