Text 727, 84 rader
Skriven 2010-08-29 06:07:00 av Dave Drum (1:124/311)
Ärende: SF Gate 335
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Con Le Sarde
 Categories: Pasta, Seafood
      Yield: 3 servings
 
    3/4 lb Bucatini or perciatelli
           Salt
    1/4 c  Golden or black raisins
    1/4 c  Olive oil
      1    Onion; fine diced
  1 1/4 c  Fine chopped fennel bulb and
           - fronds
           +=PLUS=+
           Fennel fronds saved for
           - garnish
    1/4 c  Tomato paste
      4 oz Canned sardines in olive
           - oil; drained *
      2    Anchovy filets
        pn Saffron
           +=DISSOLVED IN=+
      2 tb Hot pasta water
    1/3 c  Pine nuts
           Quality extra virgin olive
           - oil to drizzle
 
  Pasta with sardines just sounds better in Italian. This is a quick
  version of a classic Sicilian dish that usually calls for fresh
  sardines. This dish is best hot out of the pan.
  
  Bring a pot of well-salted water to a boil and cook the pasta
  according to package directions.
  
  If the raisins are dry, soak in 1/4 cup water, then drain before
  adding to the sauce.
  
  Meanwhile, heat the olive oil over medium heat in a large saute pan
  and add the onions and fennel. Saute until tender and translucent, 10
  minutes.
  
  Add the tomato paste and 1/2 cup of the pasta water. Stir together
  until the tomato paste dissolves, then add the sardines and the
  raisins. Cook, breaking apart the fish, until the sauce is uniform,
  2-3 minutes. Move the sauce aside and make room in the center of the
  pan to cook the anchovy fillets, which will dissolve quickly in the
  heat. Incorporate into the sauce, then stir in the saffron water. Add
  more pasta water if you need to thin the sauce, and season to taste
  with salt.
  
  If you have time in between all these steps, place the pine nuts in a
  small saute pan and toast over medium-low heat for about 5 minutes,
  then add to the sauce. Otherwise, add the nuts raw to the sauce.
  
  When the pasta is done, drain it and stir it into the sauce with a
  pinch of salt.
  
  Serve immediately in shallow bowls garnished with fennel fronds and a
  drizzle of extra virgin olive oil.
  
  Serves 4
  
  Note: Our Taster's Choice panel recently found King Oscar Tiny Tots
  (at Safeway) the best canned sardines. Second place went Crown Prince
  Skinless & Boneless Sardines (at Whole Foods).
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 12 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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