| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Taste2 | 4 | servings | |
INGREDIENTS
| 1 | lb | Fresh sardines; heads, and |
| Central bones removed; well-rinsed | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Coarsely-chopped fennel tops |
| 1/4 | c | Raisins |
| 2/3 | c | Olive oil |
| 2 | tb | Red wine vinegar |
| 1 | tb | Toasted pine nuts; (pignoli) |
| 1 | lb | Dried pasta such as spaghetti or penne |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-18-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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