Pasta con le sarde

Yield: 4 servings

Measure Ingredient
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
¼ cup Raisins
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@...

~or- MAD-SQUAD@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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