An important ingredient for making Pasta con le sarde is wild fennel. The season for wild fennel has well and truly passed and all you will find at this time of year are stalky plants, yellow flowers/ seed pods and no green fronds.
What we call Florentine fennel is also going out of season and you will find for sale specimens with very small stunted bulbs. If you are lucky, your greengrocer may sell them with long stalks and fronds attached – perfect to use as a substitute for wild fennel and I certainly would not go near these stunted specimens otherwise.
Sardine fillets are easy to find. I use the paper that my fishmonger has wrapped the sardines to wipe dry the fish.
Remove the small dorsal spine from the fillets. Once again the paper comes in handy to wipe fishy fingers.
Prepare the ingredients:
Sardine fillets, chopped spring onions, the softer green fonds of the fennel, saffron soaking in a little water, currants soaking in a little water, fennel bulb cut finely, toasted pine nuts and chopped toasted almonds, salt and ground black pepper (or ground chili).
The preferred pasta shape are bucatini, but spaghetti or casarecce are good also.
You will also need some breadcrumbs (made from good quality day- old bread) toasted in a pan with a little oil. Add a bit of sugar, some cinnamon and grated lemon peel. toss it around in the pan so that the sugar melts and the flavours are mixed. This is the topping for the pasta. I have seen this referred to as pan grattato – this would not be my preferred tag – in Italian pan grattato is the term for plain breadcrumbs, but I accept that over time the terminology has evolved. The traditional Sicilian breadcrumb topping would not have had/ does not have the cinnamon or grated lemon peel.
The larger fennel fronds and stalks are used to flavour the water for the cooking of the pasta. Place them into salted cold water, bring to the boil and simmer for at least 10 minutes – you can leave the fennel in water as long as you like. The greenery can easily be fished out with tongs before the pasta goes into the boiling water to cook.
And then it is a very simple matter of cooking the ingredients.
Sauté the spring onion in some extra virgin olive oil. Add the fennel and chopped fronds and sauté them some more.
Depending on the quality of the fennel (degree of succulence) you may need to add a splash of water or white wine, cover it and continue to cook it for a few minutes more.
Add salt and pepper and put the sautéed vegetables aside.
Cook the pasta.
Fry the sardines in a little extra virgin olive oil – they will cook very quickly and begin to break up. Combine the sardines with the cooked fennel, add saffron and drained currants and mix to amalgamate the flavours. Add the almonds and pine nuts.
Dress the cooked pasta with the sardine sauce.
Put the dressed pasta in a serving platter and sprinkle liberally with the toasted breadcrumbs – these add flavour and crunch to the dish.
For a more conventional Sicilian Pasta con le Sarde:
PASTA CON LE SARDE, an iconic Sicilian recipe from Palermo. Cooked at Slow Food Festival Melbourne
PASTA CON SARDE – the baked version, Palermo, Sicily
PASTA WITH BREADCRUMBS, anchovies and fennel (Pasta cca muddica)
2 thoughts on “PASTA CON LE SARDE, Iconic Sicilian made easy”
I love your pasta con sardi which I first came across in the book Sicilian Seafood Cooking.
Simply FYI, wild fennel grows rampantly adjacent to the Wonthaggi (Victoria) Transfer Depot (aka the dump) 4km from town, a legacy of the Italian miners who dug coal from the local coalfields.
It’s still available now (Feb 2019) and occupies a field about 50 metres square.
Just beautiful to see, and pick and use.
Was reminded of your recipe when reading John Lethlean’s column in the Weekend Australian magazine today (23 Feb 2019) and his version of this dish – and that the colour photo of your pasta con sardi in the book gives this wonderful dish the glory it deserves.
Thanks so much.
Michael Zerman, Adelaide
Hi Michael, what an uplifting comment about the Pasta con Sarde. Thank you. Sorry I have taken so long to reply, I have been quite occupied and had not looked at my blog. Thank you for the tip about wild fennel. I do collect it in season and keep some in my freezer – it comes in handy.
Another friend wrote to me about going to Orso,that restaurant in Adelaide…i am assuming that John Lethlean’s article is about that restaurant. Thank you once again.