Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pasta con le sarde espressa. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pasta con le sarde espressa is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Pasta con le sarde espressa is something which I have loved my entire life. They’re fine and they look wonderful.
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.
To begin 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 cook that.
The ingredients needed to make Pasta con le sarde espressa:
- Get small fennels
- Take anchovies
- Take sardines (usually 3-4 sardines)
- Make ready garlic
- Make ready chilli (optional)
- Make ready saffron (optional)
- Prepare big handful of raisins
- Prepare cherry tomatoes (or 2 large tomatoes)
- Prepare fresh pasta (or 150g dried)
- Get breadcrumbs
Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. 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. La leggenda racconta che questo piatto sia nato durante l'assedio degli arabi in Sicilia, in modo del tutto casuale.
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!
Assedio o non assedio, caso o non caso s. 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. Nowadays, pasta con le sarde is considered just a Sicilian recipe with some local variations. Palermo is the city that claims more vigorously the birth of sardines pasta.
So that’s going to wrap it up with this exceptional food pasta con le sarde espressa recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
