Pasta con le Sarde
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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h 10 min
- Porcije
- 4
- Zahtevnost
- Srednje
Informacije o alergenih: lahko vsebuje ribe, gluten, oreščki, sulfiti in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 500 gfresh sardine, cleaned, filleted, and roughly chopped
- 400 gbucatini
- 100 gwild fennel frond, roughly chopped
- 1 kosyellow onion, finely chopped
- 2 strokgarlic clove, minced
- 400 gcanned crushed tomato
- 30 graisin
- 30 gpine nut, toasted
- 0,5 žličkasaffron thread, steeped in 2 tablespoons warm water
- 4 žlicaolive oil
- 60 mldry white wine
- 1 žličkasalt
- 0,5 žličkablack pepper, freshly ground
garnish
- 3 žlicatoasted breadcrumb(neobvezno)
Oprema
slotted spoon · large skillet · large pot · dutch oven
Postopek
Korak za korakom
- 1
Bring a large pot of salted water to a boil.
Približno 5 min
- 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 1 min
- 4
Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Približno 7 min
Kuharjeva opomba: Cook the onion slowly to bring out its sweetness.
- 5
Stir in the minced garlic and cook for another minute until fragrant.
Približno 1 min
Kuharjeva opomba: 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.
Približno 3 min
- 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.
Približno 2 min
- 8
Stir in the blanched wild fennel, crushed tomatoes, raisins, pine nuts, and the steeped saffron.
Približno 1 min
- 9
Season the sauce with salt and black pepper.
Kuharjeva opomba: 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.
Približno 20 min
- 11
While the sauce simmers, cook the bucatini in the reserved boiling fennel water according to package directions until al dente.
Približno 10 min
Kuharjeva opomba: Using the fennel water adds an extra layer of flavor to the pasta.
- 12
Before draining, reserve some of the pasta cooking water.
Kuharjeva opomba: 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.
Približno 1 min
- 14
Toss the pasta with the sauce, adding a splash or two of the reserved pasta water if needed to achieve a desired consistency.
Približno 2 min
Kuharjeva opomba: Ensure every strand of bucatini is coated in the flavorful sauce.
- 15
Serve immediately, garnished with toasted breadcrumbs if desired.
Kuharjeva opomba: The breadcrumbs add a nice textural contrast.
Pravilno shranjevanje
Store leftover pasta con le sarde in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.