Italian · Seafood

Pasta con le Sarde

Name: Pasta con le Sarde
Cuisine: Italian
Ingredients: 400 g Bucatini; 500 g Fresh boneless sardine fillets; 350 g Fennel bulb; 150 g Onion; 25 g Anchovy fillets in oil, drained; 50 g Raisins; 40 g Pine nuts; 0.2 g Saffron threads; 60 ml Olive oil; 60 g Breadcrumbs; 15 g Salt; 3 litres Water

Servings

Ingredients

Bucatini400 g
Fresh boneless sardine fillets500 g
Fennel bulb350 g
Onion150 g
Anchovy fillets in oil, drained25 g
Raisins50 g
Pine nuts40 g
Saffron threads¼ g
Olive oil60 ml
Breadcrumbs60 g
Salt15 g
Water3 litres

Original recipe serves about 4.

Method

1
Bring the water and salt to a boil. Slice the fennel bulb thinly and cook it in the water for 5 minutes. Lift out with a slotted spoon, retaining the water for the pasta. Soak the raisins and saffron in 100 ml of the hot cooking water.
2
Toast the breadcrumbs in 15 ml olive oil in a frying pan until golden; transfer to a bowl. Heat the remaining oil in the pan and soften the chopped onion for 7 minutes. Add the anchovies and stir until they break down.
3
Add the fennel, raisins with their soaking liquid and pine nuts. Simmer for 5 minutes. Add the sardine fillets and cook gently for 4–6 minutes, until they reach 63°C, breaking them into large flakes.
4
Cook the bucatini in the reserved boiling water according to its package timing. Drain, reserving 150 ml cooking water. Toss the pasta with the sauce, adding enough reserved water to coat it. Divide among four bowls and top with the toasted breadcrumbs.

Recipe source: TheMealDB