Real African Dishes: [MC-AllEthnic-Recipes] Sicilian-Style Pasta with Sardines

Friday, January 28, 2011

[MC-AllEthnic-Recipes] Sicilian-Style Pasta with Sardines

* Exported from MasterCook *

Sicilian-Style Pasta with Sardines

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large fennel bulb -- (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion -- finely chopped
1 tablespoon fennel seeds -- crushed
1/2 cup extra-virgin olive oil
2 cans sardines in oil -- drained (3 3/4- to 4 3/8-ounce)
1 pound perciatelli -- or spaghetti
1/2 cup pine nuts -- toasted
1/3 cup dry bread crumbs -- toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

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.

yield: Makes 4 main-course servings
active time: 30 minutes
total time: 45 minutes

ReviewerNotes: Cut the oil down 2 T. when cooking onions/fennel , or they won't caramelize. Add the rest of the oil with the wine.

Substitute Panko for the breadcrumbs, or use dry homemade, without tossing them with oil.

Dissolve the saffron in 1 T. hot water and tomato paste, so it flavors the whole dish.

Variation: cook chopped fresh tomatoes with the onion and fennel, skip the wine/saffron/raisin mix, and added parsley, red pepper flakes and garlic.

Cuisine:
"Italian"
Source:
"Gourmet, March 2002"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 913 Calories; 39g Fat (38.8% calories from fat); 23g Protein; 116g Carbohydrate; 7g Dietary Fiber; 9mg Cholesterol; 153mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 7 Fat.

Nutr. Assoc. : 0 4809 0 0 0 0 0 1334 0 0 0