Pasta con le sarde espressa
Pasta con le sarde espressa

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pasta con le sarde espressa. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Pasta con le sarde espressa. Pasta con le sarde (sardines) is a trademark recipe from Palermo. It's simple Sicilian ingredients infused with Arab influences, and it's just so delicious. This version is adapted to everyday life in the UK - sometimes I don't have saffron, stale.

Pasta con le sarde espressa is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Pasta con le sarde espressa is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pasta con le sarde espressa using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pasta con le sarde espressa:
  1. Take 2 small fennels
  2. Prepare 2 anchovies
  3. Take 1 tin sardines (usually 3-4 sardines)
  4. Take 1 clove garlic
  5. Get 1 chilli (optional)
  6. Make ready 1 pinch saffron (optional)
  7. Take 1 big handful of raisins
  8. Get 8-10 cherry tomatoes (or 2 large tomatoes)
  9. Make ready 200 g fresh pasta (or 150g dried)
  10. Get 1 handful breadcrumbs

If you prefer not to use bucatini, mezzi ziti will also do the trick. Add enough salt to the boiling water so that it tastes salty. Return the pasta to the pasta pot and set over low heat. Discover inside The Palermo Recipe Parcel the ingredients & recipe card to make your own Pasta con le Sarde - a classic Palermitano pasta dish from the capital of Sicily made with Sicilian wild fennel & sardines.

Steps to make Pasta con le sarde espressa:
  1. Bring a large pot of salted water to the boil for the pasta as usual. Slice the bulbs of the fennel in thin rounds; keep aside the fluffy tips for later.
  2. Add the fennel, chilli, saffron, garlic and anchovies to a pan with the oil and fry for a few minutes. Once the fennel starts to soften and the anchovies start to dissolve, add the raisins. After another minute or so, add the sardines and the chopped tomatoes and cook for another 5 minutes tossing frequently.
  3. Remove from heat. Cook the pasta (these are homemade chestnut and wholemeal pappardelle); in the meantime, chop the fennel tips finely.
  4. Drain the pasta al dente and combine it with sauce in the pan. Add the chopped fennel tips and the breadcrumbs.
  5. Done!

Return the pasta to the pasta pot and set over low heat. Discover inside The Palermo Recipe Parcel the ingredients & recipe card to make your own Pasta con le Sarde - a classic Palermitano pasta dish from the capital of Sicily made with Sicilian wild fennel & sardines. This dish has a rich Arabic influence with raisins running through the pasta. Serves: […] A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron.

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