ng.toflyintheworld.com
New recipes

Pasta with sardines

Pasta with sardines


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Recipe Pasta with sardines by of 20-06-2018 [Updated on 03-09-2018]

There pasta with sardines is a typical first course of Sicilian pasta. Prepared with wild fennel, this recipe gives off a very good smell already in the first phase of cooking, when the delicious spontaneous herb used is blanched. Try your hand at making a traditional dish is never easy, let's face it, the fact of never having tried it and therefore not being able to compare is not at all to be underestimated, but this does not mean that we cannot try to make the recipe. So, Sicilian friends, be lenient if I made some mistakes;)
I don't know about you but when I prepare a dish, such as pasta with sardines, I immediately want to leave to reach the region of origin of the dish in question! And speaking of travel, this morning I am writing to you from the train because I am heading towards Rimini to participate in the Web Marketing Festival again this year. These will be very intense days where I will have the opportunity, among other things, to meet friends and acquaintances again and do (as usual) a healthy training. So I greet you and leave you to today's recipe, kisses to those who pass by: *

Method

How to make pasta with sardines

Choose the most tender parts of the fennel.
Then wash it and boil it for 10 minutes in boiling water.
Lift it from the cooking water and keep it.

Meanwhile, clean the sardines by opening them like a book and depriving them of head, bone and tail.

Brown the chopped spring onion with the chopped anchovies in plenty of oil.
As soon as it starts to rub, put the saffron dissolved in water.
Also put the raisins softened in water and squeezed, the pine nuts.

Just let it flavor and add the sardines.
Gently mix and add the chopped fennel, salt and pepper to the pan.
Cook for just 2 minutes, then add a glass of the fennel cooking water.

After cooking the pasta, in this case the bucatini, in plenty of boiling salted water, drain it al dente.
Also transfer it to the pan and sauté it in the pan with the sauce.

Your pasta with sardines is ready to be brought to the table.


Pasta with sardines

Ingrediants

  • 400 grams of Bucatini
  • 500 grams of Sardines
  • 800 grams of wild fennel
  • 8 Anchovy fillets
  • 1 handful of pine nuts
  • 1 handful of Raisins
  • 2 cloves of garlic
  • 80 grams of Breadcrumbs
  • enough of extra virgin olive oil
  • enough of Salt
  • enough of Pepe

There pasta with sardines is a dish of Sicilian origins, specifically in the areas of Palermo. It is a very simple first course to prepare, inexpensive and excellent to be consumed in the winter period, when the wild fennel, among the main components of the dish, it is tender and lush. This magnificent dish combines many ingredients of the Sicilian cuisine, which merging into a riot of flavors give the palate intense sensations of taste.


Pasta with sardines

Remove the head and entrails of the sardines, open them like a book and remove the central bone. Remove the skin (if the fish is very fresh, it will come off easily), wash them quickly and dry them.

Dip the almonds in a saucepan with boiling water for a few minutes then pull them up and peel them. Put them in a small pan without any seasoning and toast them, directly on the stove without ever stopping mixing them. When they have cooled, chop them very finely. Soak the raisins in warm water. Wash the fennel and remove the leaves from the stems. Boil plenty of salted water in the pot where you will cook the pasta and boil the leaves alone, letting them cook for 15-20 minutes (depending on their hardness). When they are ready, pull them up with a slotted spoon and put them in the colander.

Keep the cooking water which you will need later to cook the pasta. Heat 3 tablespoons of oil in a large pan and sauté the finely chopped onion. While the onion is frying, finely chop the stalks of the fennel after having deprived them of the harder final part. When the onion begins to brown, add the chopped stems and continue cooking, over high heat, for a few minutes. Add the anchovy fillets to the sauté and let them unravel. Mix thoroughly then also add the linens and the drained and dried raisins.

At this point pour the lesardas into the pan (leaving six aside) and mix well, keeping the flame lively. Cook them for seven to eight minutes, stirring often so that the fish pulp forming an amalgam with the other ingredients. Coarsely chop the boiled fennel with a knife and add them to the sauce when the sardines are dissolved. Adjust the salt and finally add the saffron dissolved in a ladle of cooking water for the vegetables. After another two or three minutes of cooking over high heat, the sauce is ready. It must be abundant and not too dry.

Cook the bucatini in the cooking water of the fennel and at the same time heat a little oil in a non-stick pan and fry the six sliced ​​sardines for a few minutes on each side. Pull them up, salt them and keep them aside. Drain the bucatini very aldente, pour them into the pan with the sauce and let them season for two or three minutes, stirring constantly. Arrange them in a baking dish, sprinkle them with the chopped almonds and distribute the whole sardines over them. Before serving the pasta, pass the pan in the hot oven for five or six minutes.

Pairings

Typical dish of Sicilian cuisine, with an intense, particularly savory taste, which goes perfectly with an unforgettable Mediterranean aromatic such as Lighea, the Donnafugata dry Zibibbo. We also recommend it with Lumera, the perfect rosé with seafood first courses.


Sicilian-style pasta with sardines

Find out how to make the original recipe of pasta with Sicilian sardines and enhance the unmistakable aroma of fennelFor the Sicilian-style pasta with sardines recipe, peel the fennel, obtaining only the most tender part, wash it and boil it in boiling salted water for about 10 '. Drain it, keeping the water in the pot. Clean the sardines, opening them like a book and removing the head and the bone with the tail.

Soak the raisins in the water. Chop the onion and collect it in a large pan with the chopped anchovy fillets, a glass of water, a pinch of salt and 70 g of oil, cook until it sizzles, then add half a bag of saffron dissolved in a little water.

Add the drained and squeezed raisins and pine nuts to the onion, and cook for 1 ', stirring.

the fennel, chopped and peppered, put the lid on and cook for 2 '.

Meanwhile, dip the bucatini in the cooking water of the fennel, brought back to the boil, then drain them al dente and pour them into the pan with the sardines, mixed gently to flavor them and let them rest for 2-3 'before serving.

Our advice: here's how you can cook sardines

In addition to being tasty with pasta, sardines are perfect for preparing unforgettable main courses. Some of the Sicilian tradition, such as sardines a beccafico, others of Sicilian cuisine, such as sarde in saor.

If, on the other hand, you are wondering how to cook sardines in a simple and tasty way, try cooking them in a marinara pan, with garlic, tomato and oregano.

Digital edition included

  • Abruzzo
  • Basilicata
  • Calabria
  • Campania
  • Emilia Romagna
  • Friuli Venezia Giulia
  • Lazio
  • Liguria
  • Lombardy
  • Marche
  • Molise

The Italian kitchen edition:

& copy: Editions Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milan share capital 2,700,000 euro I.V. Tax code and VAT registration number Milan no. 00834980153 company with sole shareholder

Learn to cook online with La Cucina Italiana

Start cooking now: try free for 14 days, cancel whenever you want.

  • Access dozens of online courses, without limits
  • Take new lessons every week
  • Learn from professional chefs, with hands-on video explanations and step-by-step cards
  • Have fun at any time: create your educational plan, freely from any device

Digital edition included
Annual magazine subscription
(12 issues) only € 26,40 45% discount

Over 1,000 new recipes tested for you in the editorial kitchen every year.
Hints, ideas and suggestions to have fun in the kitchen and prepare successful dishes. The Italian Cuisine, recently renewed in its graphics, also offers columns ranging from cooking school to food education for children, from food and wine tourism to new trends.

The benefits are so many, including the ability to read your magazine on a tablet!

The subscription includes all digital editions on tablets

Do you want to subscribe? Are you a subscriber but the copy did not reach you? Have you changed your address?
For these and other questions, the Subscription Service is at your disposal:
E-mail: [email protected] Phone: 199 133 199 * from Monday to Friday from 9.00 to 18.00. Fax: 199 144 199
Go to customer service
Do you want to request a backlog, a newsstand issue or a special? Go to the arrears service

* The cost of the call for landlines from all over Italy is 11.88 euro cents per minute + VAT without connection fee. For mobile calls, the costs are linked to the operator used.


Pasta with sardines

400 g of perciatelli
300 g of sardines
2 anchovies in salt
1 onion
30 g of raisins
30 g of pine nuts
5 tablespoons of extra virgin olive oil
2 sprigs of wild fennel
1 sachet of saffron
salt
pepper

Gut the sardines, remove the head, the bone and the tail and rinse them carefully separately, also rinse the
anchovies, bone and chop. Soak the raisins for 15 minutes in washed water and rinse the fennel
and boil it for 10 minutes in a pot with 3 liters of water, drain the fennel, keeping the water aside,
squeeze it and chop it.
Chop the onion and sauté for 3 minutes with 4 tablespoons of oil add the raisins
squeezed, the pine nuts and saffron dissolved in 1/2 glass of water.
After 5 minutes add the sardines and
fennel and cook 10 minutes with salt and pepper. Separately, melt the chopped anchovies with the remaining oil
and mix them with the sardine sauce. Bring the water used to cook the fennel to a boil, boil the
perciatelli and season with the sauce and sardines.
Alcamo white


How to prepare: Pasta with sardines

Pasta with sardines is a demanding recipe, but it gives great satisfaction. First prepare the sardines: remove the head, open them like a book on the belly side, peel them, flour half of them and fry them in boiling oil. Keep aside.

In a pan, heat two tablespoons of oil with the garlic: lay the remaining sardines on them, pour half a glass of water and cook for about 10 minutes. Add the saffron dissolved in very little warm water, chopped parsley, salt, pepper and mix so that the sardines fall apart. Cook another 5-10 minutes: remove and set aside.

In another pan, simmer the chopped onion with half a glass of water and three tablespoons of oil. Add the raisins soaked in water and well squeezed, the pine nuts, the anchovy fillets and the finely chopped fennel. Cook for about 10 minutes.

In the meantime, you have boiled the fennel stems in abundant salted water for 15 minutes after boiling. Remove them and then cook the bucatini in the same water, drain and transfer them to the pan with the saffron sardines. Drizzle with a drizzle of oil and mix.

In an ovenproof dish, arrange layers of pasta alternating with layers of fried sardines and sauce with onions, raisins and pine nuts. Finish with a sprinkling of parsley and, if you want, a little more chopped fennel.

Put in a hot oven at 180 degrees for 15 minutes. Remove the pasta with sardines from the oven, let it rest for a few minutes then serve.


Pasta with sardines: from the Sicilian tradition

The origin of pasta with sardines dates back to ancient times: the first testimonies they are even from800 AD, during a military campaign of the Arabs in the Syracuse area. It is said that an Arab cook of the general Eufemio da Messina, having to feed numerous troops, he was forced to appeal to inventiveness, seeking raw materials present in the territory. He invented this appetizing dish by adding it saffron, one contamination between Sicilian cuisine and the cuisine of neighboring Africa.

The recipe spanned the centuries. It spread like poor dish, so much so that it is called & # 8220pasta ca & # 8217munizes& # 8220 this is because the sardines were used only as bait for fishing and thrown back into the sea if caught in the nets, due to the very rapid perishable nature.

In more modern times, the pasta with fresh sardines it has become a flagship for its goodness and genuineness, so much so that it has been elaborated in various shades and presented by famous chefs. Very famous in this sense, the version of pasta with sardines created by Cannavacciuolo.


Cooking recipes

Pasta with sardines - Wikipedia
The other ingredients of the & quotclassica & quot recipe are: onions, salted anchovies,. 500 g of fresh sardines, 500 g of bucatini, 500 g of wild fennel,. Allotta: Pasta con le sarde alla? Milinisa ?, which plans to pour 3 dl of. Pino Correnti, The golden book of Sicilian cuisine and wines, ed. . details

recipe pasta with sardines - The recipes of Buonissimo Web Magazine
First courses - Pasta with sardines - Buonissimo Web Magazine: cooking recipes, gastronomy,. Bucatini, 500 g. 2. Sardines, 500 g. 3. Mountain fennel, 2. details

Camilleri's recipes
10 Jul 2005. Pasta with cuttlefish ink, CT GB, 143 80-116. Pasta with sardines, CT, 234. Ingredients for the onion: 1 kg. of onions, 3 tablespoons of vinegar,. One who does not understand cooking, might be surprised: and that there. details

Pasta with sardines. Alimentipedia.
Recipe of pasta with sardines. Dish based on sardines and fennel,. reported by Allotta: Pasta con le sarde alla? milinisa ?, which plans to pour 3 dl of. European Cuisine See: & quotRecipe Books of European Cuisine & quot. details

Palermo cuisine: pasta with sardines, panella, arancini
It is an ancient recipe, which is prepared throughout Sicily. . Season them with 3 quarters of the tomato sauce you have prepared and with ricotta. . Pasta with sardines. A classic of Palermo cuisine, one of the oldest in the. details

If you say cooking: Spaghetti with sardines with fennel
6 Nov 2009. If you say kitchen. A mixture of cooking recipes: mine, or give me, try and photograph. . 3 tablespoons of organic cold-pressed extra virgin olive oil. Drain the pasta and season with the sardine sauce. . details


Pasta with sardines

After removing all the hard parts of the wild fennel, boil it in salted water, and in the meantime soak the raisins.

When the fennel has softened, drain it and keep the cooking liquid.

Coarsely chop the fennel and slice the spring onion.

Fry the spring onion in oil in a large pan and add the desalted and boned anchovies.

When the onion begins to fry, add the squeezed raisins, pine nuts and sardines. Of these, keep 4-5 raw.

Leave to flavor for about ten minutes, add the wild fennel and season with salt.

Stir and cook, stirring occasionally for another ten minutes so that the cooking of the fennel is complete, and place the sardines that you had kept aside on top of the sauce.
Continue cooking until these are also firm.

Avoid moving the pan so that the last sardines remain whole.

Once cooked, set aside the whole sardines and a third of the sauce.

In a saucepan, boil the water where you cooked the fennel and add the pasta.

When the pasta is cooked al dente, drain it and sauté in a pan with the sauce, adding the saffron sachets.

When everything is well blended, place the pasta in a pan, and cover with the sauce and the sardines kept aside, finally sprinkled with breadcrumbs.


How to cook pasta with sardines

Clean the fennel well by removing the toughest parts (1). Boil them (2) for 3 minutes in plenty of boiling water. Drain and finely cut them (3).

Finely chop the onion, cover the bottom of a pan with oil and let it dry (4).

Add the anchovies and, when they are well dissolved in the sauce (5), add the chopped fennel (6).

Clean the sardines, remove the head and the central bone and open them (7).
Set aside one per dish so as to use them, once seared in a pan with a little oil and only on the meat side (8), as a decoration on each plate.
Deprive the remaining sardines of any waste, cut them into pieces (about 2 per fillet) and cook in a pan (9). Soak the raisins for 20 minutes in a bowl full of warm water and drain.

Dissolve the saffron in a couple of tablespoons of hot water and, after a couple of minutes, add it to the mixture. Add the raisins and toasted pine nuts. Salt, pepper and turn off the heat. Cook the pasta only when the sauce is ready so as to let it flavor well. Drain the pasta al dente and mix it with the sauce directly in the pan. Serve each dish with toasted breadcrumbs and a sardine for decoration.


Pasta with sardines

There pasta with sardines and fennel is one typical Sicilian recipe a First Course based on Bucatiniseasoned with Juice from fresh sardines And wild fennel,served with del Crunchy breadcrumbs on the surface (Muddica atturrata, in Sicilian). Pasta with sardines can be prepared from March to September, during the period of the sardines, but there is a tradition that cannot be missing on the table March 19, Feast of St. Joseph.

Prepare pasta with sardines is enough Easy, l & rsquounica & ldquocamurr & igravea& rdquo (as Montalbano would say!) & egrave Clean the sardines which must be perfectly boned. Fortunately, many fishmongers sell them already clean. For the rest you will only need a little bit of Patience And Dedication: making pasta with sardines, for us Palermo, is a Rite! The most important thing is the preparation of a good Soffritto with the onion, l & rsquotomato extract, raisins And Pine nuts. The sauté is then added to the wild fennel and let it cook all together. At the end, the Sardines and mix everything with the pasta, strictly Bucatini! Once ready, the pasta with sardines can be eaten immediately or it can be left to cool and Fried in a pan subsequently. A very difficult choice! A & rsquoaltra Version is the Pasta with sardines & lsquoncasciatawhich is put into one Baking tray and passed over in the oven.

CURIOSITY & rsquo: it seems that pasta with Sicilian sardines, with wild fennel, was born from the ingenuity of an Arab cook who, to overcome the bad smell of sardines that are no longer very fresh, added to the dressing some saddle fennel which, with their fresh and intense, they disguised the bad smell.