Yield: 4 servings
|1 pounds||Fresh sardines; heads, and|
|\N \N||Central bones removed; well-rinsed|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|1 cup||Coarsely-chopped fennel tops|
|⅔ cup||Olive oil|
|2 tablespoons||Red wine vinegar|
|1 tablespoon||Toasted pine nuts; (pignoli)|
|1 pounds||Dried pasta such as spaghetti or penne|
Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork. Season with salt and pepper. Add vinegar and let it evaporate, about 2 minutes. Drain raisins, pat dry and add along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4681 broadcast 03-18-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.