PASTA WITH SARDINES AND FENNEL
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
- Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
- Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
- In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
- Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
- Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
- Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams
SICILIAN BUCATINI WITH SARDINES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot.
- Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper.
- Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat.
- Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.
Nutrition Facts : Calories 680, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 83 grams, Fiber 6 grams, Protein 20 grams, Sugar 13 grams
ALEX'S ANCHOVY BUCATINI
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
- In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
- Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
- Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.
More about "bucatini with fennel and anchovies recipes"
RIGATONI WITH FENNEL AND ANCHOVIES RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (44)Estimated Reading Time 7 minsServings 4
- Remove tough outer layers and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters lengthwise into ½"-thick wedges.
- Heat oil in a large Dutch oven or other heavy pot over high until shimmering. Add fennel to pot, arranging in as even a layer as possible. Season with salt and cook, undisturbed, until golden brown underneath and starting to soften, 6–8 minutes. Using tongs, turn fennel over and cook until golden brown on the other side, 6–8 minutes.
- Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½ cup mint to pot. Cook, stirring often, until anchovies are disintegrated and garlic is golden, about 2 minutes. Remove pot from heat and finely grate zest of orange and lemon directly into hot oil; stir well to evenly distribute. Cover pot to keep sauce warm and let sit until pasta is done.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
BUCATINI WITH GOLDEN RAISINS, FENNEL AND PINE NUTS - LOS …
From latimes.com
BUCATINI WITH FENNEL – EAT WELL
From canolaeatwell.com
BUCATINI WITH ANCHOVIES AND FENNEL – STUCK IN THE KITCHEN
From stuckinthekitchen.com
BUCATINI RECIPE WITH SARDINES AND WILD FENNEL - NONNA …
From nonnabox.com
BEST BUCATINI PASTA RECIPE - HOW TO MAKE BUCATINI PASTA - DELISH
From delish.com
TRY YOTAM OTTOLENGHI'S RECIPE FOR PUTTANESCA-ESQUE BAKED …
From oprahdaily.com
GRILLED SWORDFISH WITH ORANGE FENNEL BUCATINI - EMILY ELLYN
From emilyellyn.com
BUCATINI WITH BUTTER ANCHOVY TOMATO SAUCE | THE FRAYED APRON
From thefrayedapron.com
BUCATINI WITH ANCHOVIES AND FENNEL | THE GORGEOUS SPICE CO.
From thegorgeousspiceco.com
RECIPETHING - BUCATINI WITH FENNEL AND ANCHOVIES
From recipething.com
BUCATINI WITH FENNEL AND ANCHOVIES | CANADIAN LIVING
From canadianliving.com
RECIPE - BUCATINI WITH ANCHOVIES - DE MEDICI
From demedici.com
BEST RECIPES TO COOK- MAY 2023 - BUZZFEED
From buzzfeed.com
PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE - SERIOUS …
From seriouseats.com
PASTA PUTTANESCA RECIPE — THE MOM 100
From themom100.com
BUCATINI WITH SARDINES AND ANCHOVIES (PASTA CON LE SARDE) RECIPE
From bbc.co.uk
SIMPLE TUNA BUCATINI | PASTA RECIPES | JAMIE OLIVER
From jamieoliver.com
BUCATINI WITH SNAILS, GUANCIALE AND ANCHOVIES RECIPE
From tastingtable.com
RECIPES FOR BUCATINI - BUCATINI WITH TOMATO AND BACON - ESQUIRE
From esquire.com
BUCATINI CON LE SARDE - THE DAILY MEAL
From thedailymeal.com
RACHEL RODDY’S RECIPE FOR POTATOES AND GREENS WITH PANCETTA OR …
From theguardian.com
BUCATINI WITH FENNEL AND ANCHOVIES RECIPE - NYT COOKING
From cooking.nytimes.cf
You'll also love