FOR ALL THE ITALIANS OUT THERE HERE IS A GREAT LENT RECIPE FROM WAY BACK WHEN PASTA CON LE SARDE {Pasta With Sardines} By Richard P. Rinaldi on Monday, November 11, 2013 at 9:00pm Pasta Con le Sarde {Pasta with Sardines} is the dish most popular for The Feast of St. Joseph! The pasta used in dis recipe is called Bucatini, is a thick hollow spaghetti, that is usually served with the dish. This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. This is a simple, but classic Sicilian pasta that has Arabic overtones. The sauce is made with tomatoes, fennel, raisins, sardines and pine nuts. It is usually spooned over a broad or tubular pasta and then topped with a generous sprinkling of toasted breadcrumbs. They also have a symbolic importance for those who observe St. Josephs Day. Also known as St. Josephs pasta, there are communities where his feast today is still celebrated, and you will find this pasta, set on family tables, as well as on symbolic altars, set up to feed the poor. Youll be adventurous if you give this earthy peasant dish, a try. I really think youll enjoy it. Heres the recipe; Pasta Con le Sarde {Pasta with Sardines} INGREDIENTS; 1/3 cup olive oil 2/3 cup dried bread crumbs 2 medium onions, finely minced Three 4-ounce cans sardines in olive oil, drained and coarsely chopped, oil reserved 1/4 cup pine nuts 1/4 cup currants 1 pound Bucatini or spaghetti Leafy tops of 1 bulb fennel 1/2 teaspoon powdered saffron Fine sea salt and ground pepper to taste DIRECTIONS; In a large skillet, heat 2 tablespoons of the olive oil. Add the bread crumbs and cook, stirring, until golden brown. Drain on paper towels. Add the remaining olive oil to the pan, then add the onions and cook until the onions are soft. Add the sardines with their oil and cook gently for about 3 minutes. Stir in the pine nuts and currants. Remove from the heat... Bring 6 quarts of salted water to a boil in a large pot. Tie together with kitchen string and cut off just the fennel tops and add with the Bucatini or spaghetti, and cook until the pasta is al dente. Just before the pasta is cooked, remove ½ cup of the cooking water and dissolve the saffron in it; set aside... Scoop out the fennel, untie it, and chop the leaves fine. Set aside... Drain the pasta and add it to the sardine mixture. Heat the pasta and sardines over medium-low heat, stirring constantly. Stir in the saffron water and fennel leaves and add the salt.Place the pasta and sardine mixture on a large serving platter. Sprinkle with the bread crumbs and serve immediately...
Posted on: Fri, 21 Mar 2014 04:01:26 +0000
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