Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pasta con le sarde espressa. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pasta con le sarde (pasta with sardines) is arguably Sicily on a plate; full of fresh seafood, the island's native wild fennel and North African influences of raisins and pine nuts. Serve up with a crisp glass of white wine and you could almost be there. Wild fennel grows abundantly in Sicily but is difficult to find in the United Kingdom.
Pasta con le sarde espressa is only one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Pasta con le sarde espressa is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Take 2 small fennels
- Prepare 2 anchovies
- Prepare 1 tin sardines (usually 3-4 sardines)
- Get 1 clove garlic
- Take 1 chilli (optional)
- Make ready 1 pinch saffron (optional)
- Take 1 big handful of raisins
- Prepare 8-10 cherry tomatoes (or 2 large tomatoes)
- Prepare 200 g fresh pasta (or 150g dried)
- Take 1 handful breadcrumbs
Durante questa operazione aiutatevi con un filo d'acqua corrente, in modo da eliminare gli. A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. 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.
Steps 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!
Pasta con le sarde (Italian pronunciation: [ˈpasta kon le ˈsarde]; Sicilian: Pasta chî sardi) is a Sicilian dish of pasta with sardines and anchovies. It is recognized as a traditional Italian food product in the Prodotto agroalimentare tradizionale scheme of the Italian government. It is most associated with Sicily's capital Palermo, but it can be found all over the island. 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.
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