Pasta With Fennel Sardines And Pine Nuts Food

PASTA WITH SARDINES AND FENNEL

Steps:

• In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
• Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
• Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
• In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
• Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
• Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
• Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.

PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL

Steps:

• Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
• Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
• Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.

SICILIAN BUCATINI WITH SARDINES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot.
• Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper.
• Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat.
• Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.

PASTA CON FINOCCHIO E SARDE (PASTA WITH FENNEL AND SARDINES)

Steps:

• Fill a large pot with water for the pasta. Bring to a boil over high heat.
• While water is heating -- Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the fennel, sauté for a few minutes until they start to cook. Add the raisins and the pine nuts and simmer until the water for the pasta is boiling.
• In the meantime, toast your breadcrumbs in a small heavy bottomed skillet. I usually keep old Italian bread in the freezer and chop it up in a blender when it has thawed. Trust me it is much more flavorful than store bought breadcrumbs. Keep an eye on the breadcrumbs; they usually toast quickly.
• Once the water starts to boil for the pasta add salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. You should add the sardines to the pan with the fennel at this point.
• When the pasta is perfectly al dente, add a cup of the pasta water to the fennel sauce, turn up the heat on the sauce. Drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
• Take the pan off of the heat and toss with the toasted bread crumbs and chopped fennel fronds. Serve immediately.

PASTA WITH FENNEL, SARDINES, AND PINE NUTS

Steps:

• Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, about 8 minutes.
• Meanwhile, combine oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, 3 to 4 minutes.
• Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture.
• Drain pasta, reserving about 1/4 cup cooking liquid. Add pasta to mixture in pan along with enough cooking water to coat; toss to combine. Divide among four serving plates; grate lemon zest over each. Serve immediately.

PASTA (BUCATINI) CON LE SARDE (SARDINES)

Steps:

• Directions:.
• Bring a large pot of water to a boil.
• Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
• In a small saute pan, melt the butter.
• Add the bread crumbs and cook, stirring, until golden brown.
• Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
• When hot, add the onion, garlic, fennel bulb and fennel seeds.
• Season with salt.
• Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• Add the wine mixture and the sardines, breaking them into pieces with a fork.
• Bring to a boil and gently simmer for 10 minutes.
• Add enough salt to the boiling water so that it tastes salty.
• Boil the bucatini until 'al dente', 6 to 8 minutes; strain.
• Return the pasta to the pot and set over low heat.
• Fold in the fennel-sardine mixture.
• Toss in the remaining 4 tablespoons olive oil.
• Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
• Season to taste with salt and pepper.
• Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
• Serve immediately. Serves 2.
• That's it!

PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS

Steps:

• Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.

SICILIAN-STYLE PASTA WITH SARDINES

Steps:

• Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
• Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
• Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
• While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE

Steps:

• Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
• Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
• Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
• Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
• If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.