This Pasta Recipe Changed My Mind About Sardines - Pasta con Le Sarde

When you think of traditional Sicilian cuisine, Pasta con Le Sarde (with Sardines) might not be the first dish that comes to mind. However it's actually a classic  from  the region. This recipe dates back to the Middle Ages and combines the rich flavors of the Mediterranean with simple, wholesome ingredients. 
At first glance, the idea of this salty fish in pasta might not sound appealing to everyone. Nevertheless, trust in  the combination of sardines, fennel, sultanas, pine nuts, and saffron. The way they work together is bold, unique and something that surprised even my tastebuds.
What makes this dish even better is how quickly it comes together. In less than 20 minutes, you'll be transported to the sunny shores of Sicily, enjoying a meal that's both comforting and exotic. Don’t hesitate, give it a try.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/pasta-...

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INGREDIENTS:
200 g sardines 7oz
300 g spaghetti 10.5oz
Saffron
Wild fennel leaves
30 g pine nuts 1oz
Extra virgin olive oil EVOO
5 Tbsp bread crumbs
1/2 red onion chopped
2 cloves of garlic crushed
5 anchovies
1 Tbsp tomato paste
30 g Sultanas 1oz
Salt & Pepper

METHOD:
1. Add saffron threads to a glass, then fill it with hot water and let it rest. For the best results, do this the day before.
2. Take a medium-sized pot and boil the wild fennel leaves. Then, after about 5 minutes, strain the leaves and transfer them to a small plate before chopping them into small pieces. Save the water to use later.
3. Add the pine nuts to a small pan and toast them on medium-low heat, until golden, then set them aside.
4. Heat a large pan before adding 2 tablespoons of EVOO. Then toast 5 tablespoons of breadcrumbs, stirring with a wooden spoon so they cook evenly. Once ready, set aside.
5. Place the frying pan back on medium-low heat and add 4-5 tablespoons of EVOO and the red onion.
6. Before the oil gets too hot, add a splash of water and the crushed garlic, then stir.
7. Add the anchovies, stirring well until they melt and disappear.
8. Incorporate the tomato paste, stirring to combine and add color to the dish. Add a splash of water if it dries out too quickly and slightly lower the heat if needed.
9. Add the chopped fennel leaves and sultanas, mixing well.
10. Pour in half of the saffron mixture, then gently add the sardines and cook for less than 2 minutes, stirring carefully.
11. Season with a small amount of salt (only if needed) and a generous crack of pepper.
12. When the liquid evaporates, add the rest of the saffron liquid.
13. Using the water from the fennel leaves, bring it to a boil (adding more water if needed and moving it to a large pot), add 1 tablespoon of rock salt and allow to dissolve. Cook your pasta according to the time noted on your pasta packet.
14. Scoop up a mug full of pasta water and set it aside once the pasta is almost cooked.
Strain the pasta and add it to the pan with the sardines.

Keep reading the recipe via:
https://www.vincenzosplate.com/pasta-...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta con le Sarde
0:48 Ingredients for Pasta con le Sarde
3:22 How to Make the Sauce
10:09 How to Cook Spaghetti
11:14 Combine The Sauce with Spaghetti
11:23 How to Serve Pasta con le Sarde
13:33 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).