Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pasta con le sarde espressa. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pasta con le sarde espressa is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Pasta con le sarde espressa is something which I have loved my whole life.
Here is how you cook it. Ingredients of Pasta con le Great recipe for Pasta con le sarde espressa. Pasta con le sarde (sardines) is a trademark recipe from Palermo.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pasta con le sarde espressa using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pasta con le sarde espressa:
- Get 2 small fennels
- Prepare 2 anchovies
- Take 1 tin sardines (usually 3-4 sardines)
- Prepare 1 clove garlic
- Take 1 chilli (optional)
- Make ready 1 pinch saffron (optional)
- Take 1 big handful of raisins
- Take 8-10 cherry tomatoes (or 2 large tomatoes)
- Make ready 200 g fresh pasta (or 150g dried)
- Make ready 1 handful breadcrumbs
Sicilian cuisine is not what it used to be - even the regional cuisine of tradition has evolved over time. And while the Sicilians that still live in the "homeland" know this very well, most have moved far away - with memories of a stereotypical and genuine cuisine that is often no longer the reality. Add enough salt to the boiling water so that it tastes salty. Return the pasta to the pasta pot and set over low heat.
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!
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. 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. Today I would like to share with you my Pasta con le Sarde recipe.
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