Main CourseDinner

Pasta con le Sarde

Name: Pasta con le Sarde
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4人分
Cuisine: italian, sicilian
Ingredients: 500 g fresh sardine cleaned, filleted, and roughly chopped; 400 g bucatini; 100 g wild fennel frond roughly chopped; 1 個 yellow onion finely chopped; 2 片 garlic clove minced; 400 g canned crushed tomato; 30 g raisin; 30 g pine nut toasted; 0.5 小さじ saffron thread steeped in 2 tablespoons warm water; 4 大さじ olive oil; 60 ml dry white wine; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 3 大さじ toasted breadcrumb (お好みで)

This classic Sicilian dish combines fresh sardines, wild fennel, and a rich tomato sauce with bucatini pasta. It's a flavorful and unique meal that captures the essence of the Mediterranean.

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通

アレルゲン情報： 魚、グルテン、ナッツ類、亜硫酸塩、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gfresh sardine, cleaned, filleted, and roughly chopped
400 gbucatini
100 gwild fennel frond, roughly chopped
1 個yellow onion, finely chopped
2 片garlic clove, minced
400 gcanned crushed tomato
30 graisin
30 gpine nut, toasted
0.5 小さじsaffron thread, steeped in 2 tablespoons warm water
4 大さじolive oil
60 mldry white wine
1 小さじsalt
0.5 小さじblack pepper, freshly ground

garnish

3 大さじtoasted breadcrumb(お好みで)

調理器具

slotted spoon · large skillet · large pot · dutch oven

作り方

手順

1
Bring a large pot of salted water to a boil.
約5 分
2
Add the wild fennel fronds to the boiling water and blanch for 2-3 minutes until tender. Remove with a slotted spoon and set aside, reserving the water.
約3 分
調理のヒント： Blanching the fennel helps soften it and mellow its flavor.
3
In a large skillet or Dutch oven, heat the olive oil over medium heat.
約1 分
4
Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
約7 分
調理のヒント： Cook the onion slowly to bring out its sweetness.
5
Stir in the minced garlic and cook for another minute until fragrant.
約1 分
調理のヒント： Be careful not to burn the garlic, as it can become bitter.
6
Add the chopped sardine fillets to the skillet and cook for 2-3 minutes, breaking them up with a spoon, until they start to flake.
約3 分
7
Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
約2 分
8
Stir in the blanched wild fennel, crushed tomatoes, raisins, pine nuts, and the steeped saffron.
約1 分
9
Season the sauce with salt and black pepper.
調理のヒント： Taste and adjust seasonings as needed.
10
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
約20 分
11
While the sauce simmers, cook the bucatini in the reserved boiling fennel water according to package directions until al dente.
約10 分
調理のヒント： Using the fennel water adds an extra layer of flavor to the pasta.
12
Before draining, reserve some of the pasta cooking water.
調理のヒント： This starchy water can help emulsify the sauce and adjust its consistency.
13
Drain the bucatini and add it directly to the skillet with the sardine sauce.
約1 分
14
Toss the pasta with the sauce, adding a splash or two of the reserved pasta water if needed to achieve a desired consistency.
約2 分
調理のヒント： Ensure every strand of bucatini is coated in the flavorful sauce.
15
Serve immediately, garnished with toasted breadcrumbs if desired.
調理のヒント： The breadcrumbs add a nice textural contrast.

おいしく保存

保存方法

Store leftover pasta con le sarde in an airtight container in the refrigerator.

温め直し

Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.