Subj : 11/24 Nat'l Sardine Day 2
To : All
From : Dave Drum
Date : Sat Nov 23 2024 08:07 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Perciatelli w/Fresh Sardines
Categories: Seafood, Vegetables, Herbs, Pasta, Chilies
Yield: 4 Servings
3 lb Fresh sardines
4 tb Virgin olive oil
1 md Red onion; in 1/2" dice
1/4 c Currants;, soaked 15 minutes
- in warm water, drained
1/4 c Pine nuts
4 Anchovies; salt packed,
- rinsed, drained
1 tb Crushed red pepper
1 c Fennel leaves; rough chopped
1 lb Perciatelli pasta
1/2 c Toasted bread crumbs
2 bn Italian parsley; fine
- chopped, to yield 1/2 cup
Bring 6 quarts water to boil and add 2 tablespoons
salt.
Scale, gut and fillet sardines (you can also ask your
fish monger to do this for you).
In a 12" to 14" saute pan, heat olive oil over
medium high heat until just smoking. Add onion,
currants, pine nuts, anchovies and red pepper and cook
until softened, about 8 to 10 minutes. Add sardine
fillets and fennel leaves and continue cooking 3 to 4
minutes, until fish pieces have just cooked, stirring
carefully. Cook pasta according to package
instructions until just al dente and drain well. Toss
hot pasta into pan with sardines and stir to coat. Add
1/4 cup toasted bread crumbs and parsley. Stir through
and serve immediately. Sprinkle with remaining bread
crumbs.
Yield: 4 servings
Recipe By: Mario Batali - Molto Mario SHOW #MB5692
Fri, 01 Nov 1996
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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