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  1. Exported from MasterCook II

  2. PERCIATELLI WITH FRESH SARDINES

  3. Recipe By :MOLTO MARIO SHOW

  4. MB5692

  5. Serving Size : Preparation Time :

  6. Categories :New Text Import

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 3 pounds fresh sardines

  9. 4 tablespoons virgin olive oil

  10. 1 medium red onion, -- chopped into 1/2-inch dice

  11. 1/4 cup currants, soaked

  12. 15 minutes in warm water -- and drained 1/4 cup pine nuts

  13. 4 anchovies (salted variety), -- rinsed and drained

  14. 1 tablespoon crushed red pepper

  15. 1 cup fennel leaves, -- roughly chopped

  16. 1 pound Perciatelli pasta, -- preferably Italian

  17. 1/2 cup toasted bread crumbs

  18. 2 bunches Italian parsley, finely chopped -- to yield

  19. 1/2 cup

  20. 6 quarts water to boil and add

  21. 2 tablespoons salt.

  22. Scale, gut and fillet sardines (you can also ask your fish monger to do

  23. this for you).

  24. 12- to 14-inch saute pan, heat olive oil over medium high heat until

  25. just smoking. Add onion, currants, pine nuts, anchovies and red pepper and 8 to 10 minutes. Add sardine fillets and fennel

  26. 3 to 4 minutes, until fish pieces have just

  27. cooked, stirring carefully.

  28. Cook pasta according to package instructions until just al dente and drain

  29. well. Toss hot pasta into pan with sardines and stir to coat. Add 1/4 cup

  30. toasted bread crumbs and parsley. Stir through and serve immediately.

  31. Sprinkle with remaining bread crumbs.

  32. Yield: 4 servings - - - - - - - - - - - - - - - - - -

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