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Pasta Con Sarde
1
1
/4 Cup; plus 3 tablespoons olive oil
Pound Fresh sardines
Salt
Freshly ground black pepper
1
1
1
1
6
1
1
2
2
1
Cup Flour
Pound Small dried macaroni
Pinch Saffron
Cup Small diced onions
Canned anchovies; drained
Tablespoon Chopped garlic
Fennel bulb; cooked until tender and small diced
Tablespoon Sultanas
Tablespoon Pine nuts
−1/2 Cup Water
Preheat the oven to 350 degrees.
Grease a medium casserole dish with 1 tablespoon of the olive oil. Clean the
sardines by removing the heads and filleting. Season the fillets with salt
and pepper. Season the flour with salt and pepper. Dredge the fillets in the
flour, coating completely. In a large saute pan, over medium heat, add 1/4
cup of the olive oil. When the oil is hot, pan−fry the fillets, for a couple
of minutes on each side until golden brown. Remove and drain on paper
towels. Set aside.
Bring a pot of salted water to a boil. Add the pasta and cook al dente. In a
saute pan, over medium heat, add the remaining 2 tablespoons of oil. When
the oil is hot, add the saffron and onions. Season with salt and pepper.
Saute until wilted, about 4 to 6 minutes. Using the back of a fork, mash the
anchovies to form a paste. Add the anchovies, garlic, fennel, sultanas and
pine nuts. Season with pepper. Saute for 2 minutes. Stir in the water and
continue to cook for 1 minute. Remove from the heat. Drain the pasta and
cool in cold water for a few minutes.
Toss the pasta with 3/4 of the anchovy mixture. Mix well. Season with salt
and pepper. Spoon half of the pasta mixture into the prepared casserole
dish. Lay the sardines over the pasta. Spoon the remaining pasta over the
sardines. Pour the remaining anchovy sauce over the pasta. Place in the oven
and cook for 10 minutes. Remove from the oven and serve.
Yield: 4 to 6 servings
Pasta Con Sarde
452
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