Spaghetti Con Le Sarde Food

CHEF JOHN'S PASTA CON LE SARDE

Steps:

• Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
• Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
• Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
• Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
• Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
• Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
• Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

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.

PASTA CON LE SARDE

Steps:

• Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté 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 pasta 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.

PASTA CON LE SARDE

Steps:

• Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork. Season with salt and pepper. Add vinegar and let it evaporate, about 2 minutes. Drain raisins, pat dry and add along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately.;

PASTA CON SARDE

Steps:

• In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine.

PASTA CON LE SARDE

Steps:

• In a large non-stick frying pan, heat 2-3 tablespoons oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes.
• Remove the crumbs from the pan and toss with Parmesan.
• Wipe out pan. In the same pan heat the remaining 2-3 tablespoons olive oil over moderately high heat.
• Add the fennel or onions, stirring occasionally, until golden, 5-10 minutes. Add the garlic and cook, stirring, 1 minute longer.
• Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes.
• Add the sardines, parsley, salt and pepper. Break up the sardines with a fork.
• Remove from the heat.
• In a large pot of boiling salted water, cook the pasta until al dente(according to pkg instructions). Drain.
• Toss the pasta well with sauce and half of the breadcrumbs.
• Top with the remaining crumbs which have been seasoned with Parmesan cheese.