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How To make Perciatelli with Fresh Sardines
3 pounds fresh sardines
4 tablespoons virgin olive oil
1 medium red onion, -- chopped into 1/2-inch dice
1/4 cup currants, soaked 15 minutes in warm water
and=
drained 1/4 cup pine nuts
4 anchovies (salted variety), :
rinsed and drained
1 tablespoon crushed red pepper
1 cup fennel leaves, roughly chopped
1 pound Perciatelli pasta, :
preferably Italian
1/2 cup toasted bread crumbs
2 bunches Italian parsley, finely chopped -- to yield 1/2 cup
Bring 6 quarts water to boil and add 2 tablespoons salt.
Scale, gut and fillet sardines (you can also ask your fish monger to do this for you).
In a 12- to 14-inch saute pan, heat olive oil over medium high heat until just smoking. Add onion, currants, pine nuts, anchovies and red pepper and cook until softened, about 8 to 10 minutes. Add sardine fillets and fennel leaves and continue cooking 3 to 4 minutes, until fish pieces have just cooked, stirring carefully.
Cook pasta according to package instructions until just al dente and drain well. Toss hot pasta into pan with sardines and stir to coat. Add 1/4 cup toasted bread crumbs and parsley. Stir through and serve immediately. Sprinkle with remaining bread crumbs.
How To make Perciatelli with Fresh Sardines's Videos
Pasta Con Sarde | Kitchen on the Cliff with Giovanna Bellia LaMarca
Another Delicious Sicilian Dish: Pasta Con Sarde
Made with easily available ingredients so you can make it when you are not in Sicily!
Ingredients for Pasta Con Sarde:
1 lb. Bucatini or Perciatelli Pasta
1 fennel bulb, green part only
1 can CUOCO Seasoning for Pasta con Sarde (Macaroni with Sardines)
1/2 cup Extra Virgin Olive oil
2-4 cloves of garlic, chopped
6-8 anchovy fillets
1/2 cup raisins
1/2 cup pine nuts
Toasted Bread Crumbs
1 cup unseasoned bread crumbs
3 Tablespoons Extra Virgin Olive Oil
Orange and Fennel Salad:
1/2 fennel bulb
2-4 oranges
1/8 - 1/4 cup Extra Virgin Olive oil
1/2-1 teaspoon salt
Hot red pepper flakes to taste
CUOCO Seasoning for Pasta con Sarde
Available at
Jerry’s Gourmet, Englewood, NJ
Cafasso’s Fairway Market, Fort Lee, NJ
Piccolo Gastronomia, Ridgefield, NJ
Contents:
00:00 - [Pasta Con Sarde Intro]
02:21 - [Chopping the Fennel]
03:07 - [Browning the Breadcrumbs]
05:02 - [Putting the Pasta In]
05:42 - [The Sauce]
07:22 - [The Mishap]
09:09 - [Orange and Fennel Salad]
12:12 - [Buon Appetito]
13:14 - [Don’t Forget to Subscribe!]
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
Prosciutto & Snappers (Pasta) by KitchAnnette
You've likely never heard of a pasta called snappers because it's a nickname my family uses for bucatini or perciatelli pasta. But you will love it with a light prosciutto sauce that can be made in a flash! Get the full recipe and MORE:
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Easy trick to extrude FRESH BUCATINI!
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Chatting through tips on how to extrude fresh bucatini! This is a classic shape we pair with our fresh tomato and pancetta sauce. Similar to bucatini all'amatriciana which traditionally uses guanciale.
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Chef Michael Pini is well known for handmade pasta learned throughout Italy. His passion of pasta making was solidified during his studies in the region of Emilia-Romagna and Puglia. Brooklyn Pasta Lab delivers fresh handmade pasta kits directly to your home nationwide in the USA.
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music: Way of The Walk, Dusty Decks
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How To Make Bucatini all'Amatriciana | Bobby Flay
Watch Bobby Flay make his version of a beloved classic Italian pasta: bucatini all'Amatriciana.
Easy Bucatini Cacio e Pepe Recipe | Pasta.com
Check out this simplified version of a bucatini cacio e pepe recipe. A traditional version requires waiting for the pasta water to completely 'reduce', but you can speed the process up by using butter instead. Consider it a cacio e pepe hack.
For full recipe and instructions, please visit: