Italiano
The town of Castelbuono

Foods and cook recipes Castelbuono

Pasta with sardines

Ingredients:

Macaroni gr. 600, fresh sardines in linguata gr. 800, fennel small mountain 8 decks, 4 salted anchovies, onion, toasted breadcrumbs gr. Approximately 100, 2 packets saffron, raisins and pine nuts gr. 50, toasted almonds gr. 100, oil, salt, pepper.

Pasta with sardines

Preparation:

Cook the fennel, cleaned well, in salted water. Drain and set aside the water to cook the dough.

Fry in a pan, a large onion finely chopped, with a lot of oil and barely golden, add the raisins and pine nuts, toasted almonds, anchovies already withdrawn smoke pot with a little oil, saffron dissolved in a tablespoon of water lukewarm.

Remove from the heat in the pan and fry lightly sardines linguata (ie without boned neither head nor tail, and opened like a book), leaving aside 4 or 5.

Into the oil sardines cook for the fennel and then add shredded raw sardines kept aside, sminuzzandole with a wooden spoon.

Boil the pasta in the water of fennel, drain it al dente and toss with the sauce of onion and fennel with sardines part of.

Place it in a greased pan and sprinkle with bread crumbs, alternating a layer of pasta with one of fennel and one of fried sardines. Finish off with sardines.

Cover with toasted breadcrumbs and pass a hot oven for about ten minutes. The pasta with sardines is also good cold.

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