And when combined with the sweet and sour flavors imported by the Arabs around 900 A.D., you get that classic Sicilian flavor palette. Fennel and sardines are abundant in Madeira, so I see why they would have a recipe combining the two. Stir around with a wooden spoon until the anchovies have dissolved. Copyright © 2020 Saveur. Remove to a paper towel-lined plate to drain. He didn’t like fish nor would he eat it. Please let me know how this turns out!! Pour in tomatoes. Drain the oil and chop as indicated. Bokit: The Soul of Guadeloupe in a Sandwich, Falastin: Equal Parts Cookbook and Conversation Starter, Orange- and Herb-Roasted Spatchcock Chicken, Chiquetaille de Mourue (Marinated Salt Cod), How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast, 4 medium yellow onions, thinly sliced, plus 1/2, minced, Kosher salt and freshly ground black pepper, to taste, 1 cup golden raisins, soaked for 30 minutes, drained. Remove from heat. Remove to a bowl and reserve. 1 ⁄ 2 cup olive oil ; 1 ⁄ 4 tsp. 468 calories; protein 20.7g 42% DV; carbohydrates 68.5g 22% DV; fat 13.1g 20% DV; cholesterol 45.8mg 15% DV; sodium 438.9mg 18% DV. Ingredients. Heat up a large drizzle of olive oil in a large saute pan. Also add the wine with the saffron. He always got asked for it. ), Grazie for the beautiful comment – very lucky indeed to have these memories of family. Do you have a favorite…or is it not authentic? Divide the pasta among four big bowls. Remove the fennel and cut to cooking size. He would get cans of it and use as a base. Feel free to use Italian seasoning instead of basil in the mudica, plus any desired seasonings. Thanks! Follow these steps: Note 2: Breadcrumbs, toasted – Simply toast breadcrumb in a small skillet pan over medium flame stirring constantly with a wooden spoon. Sprinkle each with the herbed breadcrumbs and eat now. Let sauce simmer. Add some of the saffron to the pasta water while cooking the pasta. Amount is based on available nutrient data. Sardines are very oily and smelts less to. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Note 1: Sardines — first off, you can use canned sardines if you can’t find fresh ones or don’t want to clean them. When they look like that, this is what you do. Add comma separated list of ingredients to include in recipe. Add the anchovy-garlic paste and cook, stirring often, until you smell the garlic, about 2 minutes. tomato paste 1 ⁄ 2 (28-oz.) Saveur may receive financial compensation for products purchased through this site. I’m sure family fights have broken out over this simple difference. Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese. As for smelts, they are more mellow and are best deep fried. Thanks for the inspiring recipe. Add the onions to the pan and saute until translucent. Alternatively, add a little olive oil to the pan over medium heat. Bring a large pot of lightly salted water to a boil. Add sardines with oil; stir until crumbled. Cover the bowl with plastic wrap and set it aside in a warm spot. Thanks for this great comment. The smell of the fennel and the sardines cooking, simmering together along with tomatoes and raisins, is hypnotic. Add a little pasta water if the mixture becomes too dry. Drain the raisins thoroughly and add as well. Sharon… Thanks for the comment. Over medium heat, slowly stir the sardine mixture and pasta with a wooden spoon for 1 minute to let the pasta absorb the sauce’s flavor. Required fields are marked *. In a large skillet pan, heat 2 tablespoons of olive oil and sauté the fennel until golden brown. saucepan over medium-high heat. Sorry for the delay. Heat the white wine (in a small bowl in a microwave for 30 seconds works great) and add the pinch of saffron. Nutrient information is not available for all ingredients. In a large skillet or sauté pan, heat remaining 3 tablespoons (45ml) olive oil over medium heat until … dried oregano ; 4 medium yellow onions, thinly sliced, plus 1/2, minced 2 cloves garlic, finely chopped 2 tsp. Ciao and welcome to Our Italian Table! Subscribe now and receive our e‑Cookbook: A Tavola - Gatherings and a 10% discount code to shop at our new online store! I love this dish also. Thanks for pointing that out and I’ll update the recipe. Cook the pasta to 1 minute less then the package directions. We’re focused on Sicily at the moment and discussed that nothing but nothing is more Sicilian than pasta con le sarde. Bring a large pot of lightly salted water to a boil. Percent Daily Values are based on a 2,000 calorie diet. Heat olive oil in a saucepan over medium heat. Continue to fry for another two minutes. Add the wild fennel or fennel pollen and the sardine fillets. Are they interchangeable? Information is not currently available for this nutrient. Thank you for posting this recipe because it sparked long conversations between both sides of my heritage. If using canned sardines, skip the garnish. My son and I got together and made it from the can. Soak the sultanas or raisins in warm water to plump up. Info. https://www.foodrepublic.com/recipes/zakary-pelaccios-pasta-con-sarde-recipe And some friends who love it but don’t know how to make it. anchovy, orsararecipes, pasquale sciarappa, sardines. After mom died, I never made it. 1 pound fresh sardines, cleaned – see note 1, 1 medium-to-large head of fennel, thinly sliced, 1/2 cup raisins – plumped by soaking in hot water for 15 minutes, Cut off the heads and fins but not the tails, Remove the scales (they rub off with your fingers), Slit the body down the belly, remove and discard the guts and rinse under cold water, Holding the fish in your hand, belly up, run your finger down the inside of the belly to open like a book, Remove the backbone with your other hand breaking it at the tail. Continue to cook, stirring occasionally, to blend the flavors and thicken the sauce slightly, 8 to 10 minutes. oil in a 4-qt. Had it recently in Amalfi, they also use Colatura di alici to the recipe. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Use 2 or 3 4-ounce cans instead of 1 pound fresh sardines. Heat 2 tbsp.