Sicilian Style Sardine Pasta With Breadcrumbs Food

SICILIAN PASTA WITH SARDINES

Steps:

• Put a pot of salted water on to boil for the pasta.
• Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.
• Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.
• Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.
• Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.
• Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.
• Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.
• Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.
• Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.
• Add the garlic-toasted breadcrumbs, toss again and serve immediately.
• Note: This recipe can easily be doubled.

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS

Steps:

• Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
• Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

SICILIAN-STYLE SARDINE PASTA WITH BREADCRUMBS

Steps:

• In a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, and chopped garlic.
• When the garlic begins to sizzle in oil add bread crumbs.
• Stir bread crumbs until deeply golden in color.
• Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each.
• Transfer bread crumbs to a dish and reserve.
• Return skillet to heat and 3 tablespoons extra-virgin olive oil.
• Add sardine and red pepper flakes to pan and saute over medium heat 2-3 minutes.
• Add hot, cooked pasta to the skillet and toss with sardines.
• Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture.
• Taste, to adjust seasonings, and serve.

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS

Steps:

• To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
• Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

IANA'S PASTA CON LE SARDE

Steps:

• Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
• Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

PASTA WITH SARDINE SAUCE

Steps:

• Preheat oven to 350°F.
• Remove heads and tails from half the sardines. Cut in 1 inch pieces. Leave second half intact.
• Wash and trim fennel. Put into pan with about 8 cups cold, salted water. Bring to a boil and cook until tender, about 5- 8 minutes. Remove with slotted spoon, drain in colander, then gently squeeze out water. Chop roughly. Reserve cooking water.
• Heat 1/4 cup oil in frying pan. Sauté onions over medium heat until golden. Add chopped sardines and anchovies. As they cook, crush sardines with back of spoon to make a thick paste. Add pine nuts, raisins, saffron, salt and pepper.
• In a separate pan, heat remaining oil and lightly sauté the fennel, removing to a separate bowl. Sauté the remaining whole sardines. Cook until tender, about 10 minutes, turning once gently to not break sardines.
• Using fennel water, boil pasta until al dente, about 10 -= 12 minutes. Drain. Put in bowl and dress with half the sardine sauce.
• Put a layer of dressed pasta in an ovenproof casserole. On top of that, put a layer of fennel, then a a layer of whole sardines with additional sauce. Continue until ingredients are used up, ending with a layer of bucatini. Cover with breadcrumbs. Sprinkle breadcrumbs over top. Cover and bake in preheated 350°F oven 15 - 20 minutes.
• Pasta may be served hot or cold.

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.