| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh sardines |
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion,; chopped into 1/2-inch dice |
| 1/4 |
c |
Currants, soaked 15 minutes in warm water; and drained |
| 1/4 |
c |
Pine nuts |
| 4 |
|
Anchovies (salted variety),; rinsed and drained |
| 1 |
tb |
Crushed red pepper |
| 1 |
c |
Fennel leaves,; roughly chopped |
| 1 |
lb |
Perciatelli pasta,; preferably Italian |
| 1/2 |
c |
Toasted bread crumbs |
| 2 |
bn |
Italian parsley, finely chopped; to yield 1/2 cup |
INSTRUCTIONS
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.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5692
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 22:32:48 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
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