The real, sicilianissima recipe of the pasta with sardines to Palermo. A dish that passes through history and cultures that dominated Sicily, illuminated by the contrast between the sweet raisins and aromatic fennel, softened from the ' fatness’ Golden sardine and saffron. You will also find video recipe done step by step by clicking here on my You Tube Channel (to which, If you like, You can also subscribe).
The peculiarity and the difficulty of the original recipe for pasta with sardines Palermo style is just to find wild fennel, a spontaneous aromatic grass mountain, that in Sicily is widespread in various culinary preparations. If you do not find it and still want to try making pasta with sardines can use the green parts of the fennel common herbaceous: will not have the same flavor nor the same color, but it is the only surrogate can. Here in Rome, Actually, It is quite difficult to find even sardines (I find them on a regular basis just to market in piazza San Giovanni di Dio) and you may have to replace them with anchovies: replacing unfortunately is little valid, because it is very different from the meat texture. Try at least to choose larger anchovies you find.
In Palermo is also used to cook a little pasta in the oven already topped, like a timbale: confess that not very much appreciate this variant because the bucatini (which are the pasta of choice for this recipe, although many prepare spaghetti with sardines) not perfectly keep cooking, being empty inside, and for me the pasta is essential. I recommend, Also have a look at all my SICILIAN RECIPES and my RECIPES WITH BLUE FISH, good, healthy and affordable. Have a good day!
PASTA WITH SARDINES TO PALERMITANA (Sicilian recipe)Print This
- 400 g of bucatini
- 400 grams of sardines
- 250 grams of mountain fennel
- a tablespoon of tomato paste
- 4 anchovy fillets in oil
- 30 grams raisins
- 30 grams pine nuts
- 1 sachet of Saffron
- half an onion
- salt and pepper
- extra virgin olive oil, to taste
- of peanut oil (frying), to taste
- stale bread crumbs, to taste
For the pasta with sardines to Palermo, Clean and wash the wild fennel. Boil them in salted water for about 15 minutes: drain and set aside keeping the cooking water.
Clean and bone the sardines, including the small central spine, open it like a book. Chopping onions, put it in a pan with a drizzle of extra virgin olive oil and let it wither, then add the anchovies and mash them well until they dissolve in the hot oil.
At this point, Add the pine nuts, the raisins, the tomato paste. Add the sardines and searing. Combine the coarsely chopped fennel and the saffron sachet diluted in a tablespoon of hot water. Add a little’ the cooking water of wild fennel. Cook for about 10 minutes. Only at the end, and only if necessary, add salt.
In a hot frying pan, brown the bread crumbs with a little olive oil, until golden and crunchy.
Boil the pasta in the cooking of wild fennel, seasoning salt if necessary. If necessary, lengthen with additional water. Drain the pasta al dente and season with the sauce of sardines. Sprinkle the pasta with sardines with fried bread crumbs and serve. If you want, You can also garnish with some fried Sardinian. Bon appétit!
THE PAIRING: We recommend a Sicilian wine. We chose it as one of the largest wine cellars of the island cooperatives: La cantina White Dove. The wine that we suggest is the “Prince of Granatey – Cricket", product with the vine Grillo 100%. It smells of tropical fruit that goes well with the strong aroma of wild fennel. The palate has a good acidity, suitable to degrease the greasiness of the condiment of this first traditional Sicilian dish.
OPTIONS: Palermo is often used to make pasta with sardines in timbale, or cooked in the oven and abundantly covered with toast crumbs. It 'a variant that I do not love, but it is very practical if you want to prepare the dish in advance: In this case, boil the pasta less than the cooking time indicated by the pack and leave the softer sauce, so that cooking in the oven does not dry too. It takes just 10 minutes to heat oven to 200 degrees and 5 minutes grill that is formed on top of a nice golden crust. There is also a variant of the pasta with sardines Palermo (still fairly widespread) made without the tomato concentrate (in white). Finally, there is another version called "pasta with sardines in the sea", It realized without sardines but only with the fennel.