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Sicilian Cooking

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PastachiSardiMari

Pasta with Wild Fennels and “Runaway Sardines”

( Pasta con Sarde Fuggite - Pasta chi Sardi a Mari )

In Palermo, this pasta is made using the recipe of Pasta con Sarde without the fresh sardine, because the sardines… ran away into the sea, or they were not available; double the amount of the salted anchovies in place of the missing fresh sardines, to give additional taste.

  • Serving Size4
  • Seafood PastaPasta chi Sardi a Mari

    Ingredients

    • 1 lb wild fennels
    • 10 tablespoons of olive oil
    • 2 medium onions, finely diced
    • 1 cup breadcrumbs
    • 10 salted anchovies fillets rinsed
    • Tip of a teaspoon of saffron diluted in 3 tablespoons of water for the sauce
    • ½ cup of currants or raisins soaked in hot water
    • 1/3 cup of pine nuts
    • Salt and pepper to taste
    • 1 lb. perciatelli or bucatini pasta
    • Tip of a teaspoon of saffron diluted in 3 tablespoons of water for the pasta

    Instructions

    1

    THE FENNELS
    Clean fennels by removing and discarding the roots and any discolored fronds. Rinse a few times and set aside. Bring a large pot with 5 quarts of lightly salted water to a boil, add fennels and cook, keeping pot at a medium heat for 15 minutes or until fennels are very tender. Scoop out the boiled fennels with a slatted spoon and when they are cooled, chop them very fine. Save the fennel water for cooking the pasta.

    2

    THE ONIONS
    Over a medium flame, heat 3 tablespoons of olive oil in a 3 quart saucepan. Add diced onions, sauté until onions are golden, about 7 minutes.

    3

    THE BREADCRUMBS
    In a 10 inch skillet, over a medium flame, heat 2 tablespoons of olive oil add 2 tablespoons of sautéed onions and breadcrumbs. Keep stirring until crumbs are light brown. Place in a container and set aside. In some parts of Sicily onions are substituted with sugar.

    4

    THE SAUCE
    Over a medium flame, heat 4 tablespoons of olive oil in a 4 quart saucepan. Add the remaining sautéed onions, the salted anchovies and stir with a wooden spoon. Continue cooking until anchovies are almost melted, about 3 minutes. Add chopped fennels, increase heat to high and cook for about 3 minutes. Add the diluted saffron, currant, pine nuts, add ½ cup of the reserved water from the fennels, and salt and pepper to taste. Lower the flame and simmer for about 25 minutes.

    5

    THE PASTA
    Cook pasta according to package directions, reducing recommended cooking time by 2 minutes. Drain pasta well and put back in pot. Mix in remaining saffron. Toss in ½ of the sauce and 2 tablespoons breadcrumbs. Mix for 2 minutes on low heat or until pasta and sauce are well combined.

    6

    SERVING SUGGESTIONS
    Plate individual portions of pasta, add a spoonful of sauce and sprinkle each plate with breadcrumbs. Serve immediately

    NOTE:

    7

     If wild fennels are not available use the green foliage of the bulb fennels