| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive21 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Sliced onions |
| 8 |
|
Anchovy fillets |
| 1 |
|
Fennel bulb cooked al dente; julienned |
| 1 |
c |
Basic tomato sauce |
| 1/4 |
c |
Pine nuts |
| 1/4 |
c |
Dried currants |
| 1/2 |
c |
Fresh dill |
| 8 |
|
Saffron threads |
| 1 |
lb |
Percatelli pasta |
|
|
Toasted bread crumbs |
INSTRUCTIONS
Saute the onions for 5 minutes until soft, add anchovies and cook until
dissolved, add fennel, tomato, pine nuts, currants, salt and pepper to
taste. Bring to boil, and reduce to simmer. Cook for 15 to 20 minutes, add
fresh dill. Meanwhile, cook the pasta al dente, drain and add saffron
dissolved in 3 tablespoons of water, let stand for 2 minutes to color the
pasta, top with sauce and serve with toasted bread crumbs on top.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 938 Calories (kcal); 76g Total Fat; (69% calories from fat);
22g Protein; 53g Carbohydrate; 27mg Cholesterol; 1209mg Sodium Food
Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 2 Fruit; 13 1/2 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW#CL9399
Converted by MM_Buster v2.0n.
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