Pasta con le sarde | All Things Sicilian and more

A TASTE OF PALERMO: Pasta con le Sarde

When I cook Pasta Con Le Sarde (pasta with sardines), an iconic dish from Palermo, I can always count on my guests falling in love with Sicilian food.

This dish is a beautiful celebration of Sicily’s history, combining pasta with the deep flavours of sardines, spring onions (I especially like the green leaves), wild fennel, saffron, currants, fennel bulbs, toasted pine nuts and/or almonds. The crowning touch is a topping of crispy, golden breadcrumbs, sautéed in olive oil. The combination of ingredients is both unexpected and fascinating. But how can a dish so rich with these unique flavours be Italian? Where are the ingredients that one associates with Italian food?

The answer lies in the island’s fascinating history.

Sicily, and especially Palermo, has long been a crossroads of cultures, where various peoples and flavours were absorbed and blended. One of the most influential groups were the Arabs who settled in Sicily and ruled the island from the 9th to the 11th centuries. The Arabs brought with them an array of ingredients and culinary techniques, many of which still permeate Sicilian cooking today. The use of fennel, saffron, almonds, pine nuts, and currants, as well as the habit of combining sweet and savoury elements in one dish, are hallmarks of Arabic influence.

The photos are of Palermo.

A critical ingredient in pasta con le sarde is wild fennel, which contributes a fresh, slightly aniseed flavour to the dish. However, wild fennel has a short growing season and can be difficult to forage, and if you’re making this dish outside of the growing season you may only find stalky, yellowing plants, as I did recently, but I managed to find some fresh shoots. While you can’t replace the wild fennel entirely, you can substitute it with fennel bulbs (preferably with their fronds still attached), which will lend the dish a similar flavour profile. This too is seasonal.

Sometimes, if I am short of fennel, I add some fennel seeds to the pasta water or to the fennel and onions when I am cooking them.

Ingredients:

For Cooking the Pasta: Wild fennel stalks and fronds (if available) to infuse the cooking water.

Recommended Pasta Shape: Bucatini is the traditional choice, but spaghetti or casarecce will also work well.

extra virgin olive oil

500g fresh sardine fillets

4 spring onions, finely chopped

a handful of fennel fronds, finely chopped

1-2 fennel bulb, finely diced

a pinch of saffron (soaked in a little warm water)

50g currants (soaked in water for 10 minutes)

50g – 100g toasted pine nuts and or toasted almonds, roughly chopped

salt and pepper to taste (or a pinch of ground chili for heat)

For the Breadcrumb Topping:

1 cup breadcrumbs made from good quality day-old bread

a pinch of sugar

a sprinkle of ground cinnamon (optional, but adds a nice touch)

grated lemon zest

Instructions:

Prepare the Ingredients:

Make sure that the sardine fillets are free of bones.
Chop the spring onions and fennel fronds. Dice the fennel bulbs.
Soak in a little water the saffron and currants in separate bowls.

Make the Breadcrumb Topping:

Heat a little olive oil in a pan and add the breadcrumbs.
Stir in the sugar, cinnamon, and lemon zest.
Toast the breadcrumbs until golden and fragrant. Set aside.

Prepare the Pasta Water:

Add fennel stalks and some of the tough fronds in a pot of water, add a little salt and bring the salted water to a boil. Let them simmer for about 30 minutes to infuse the water with flavour.

Cook the Sardine Sauce:

Heat olive oil in a pan. Sauté the spring onions until soft and fragrant.
Add the fennel bulb and fronds and cook until softened. You may need to add a splash of water or white wine to help soften the fennel, depending on its texture.

Stir in the saffron, currants, pine nuts, and almonds. Season with salt and pepper (or chili if you prefer a little heat). Blend the flavours and cook for a few minutes and leave it to rest while you cook the pasta and fry the sardines.
Drain the solids out of the fennel infused water. Cook the bucatini (or your choice of pasta) according to the package instructions, using the fennel-infused water for a subtle flavour boost. Once the pasta is ready, drain it, reserving a little of the cooking water in case you need it.

In a separate pan, fry the sardine fillets in a little olive oil. I sometimes add a few greens from a spring onion or a few fennel seeds but it isn’t optional). They will cook quickly, and some may begin to break apart. Break about ¾ of them up slightly and add them to the fennel mixture. Reserve the whole fillets to place on top of the dressed pasta.

Assemble the Dish:

Toss the cooked pasta into the sardine and fennel mixture, ensuring the flavours are well incorporated. If the sauce seems a little dry, add some reserved pasta cooking water to bring it all together. At this stage I will probably add a splash of extra virgin olive oil.
Transfer the pasta to a serving dish, top it with the sardines and generously sprinkle with the nuts.
At this stage you have a choice. You could also top the pasta with some toasted breadcrumbs and place the extra crumbs in a bowl so that eaters can help themselves as they would with grated cheese, or to gently fold the nuts and fillets through the pasta before topping the whole bowl with toasted breadcrumbs.

Pasta Con Le Sarde – Pasta with sardines, Sicilian from my book Sicilian Seafood Cooking

You can never have enough posts for Pasta Con Le Sarde:

PASTA CON LE SARDE (SARDINES)

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 CON LE SARDE (SARDINES)

Pasta Con Le Sarde (sardines) can only be a Sicilian dish.

Sardines are plentiful, so is the wild fennel (it is seasonal), and most Sicilians eat pasta in some form, every day.

The flavours and ingredients of pine nuts, saffron and currants are said to have been introduced by the Arabs.

Breadcrumbs toasted in a fry pan with a little bit of olive oil are popular in Sicily as a topping or dressing – called muddica/ mollica/pan grattato, it is sprinkled on pasta instead of grated cheese, and some vegetable dishes like Parmigiana di Melanzane (eggplants), Caponata, fried peppers (Peperonata), and Sfincione (a type of regional pizza) .

And I make Pasta Con Le Sarde when I know I can impress friends, those who appreciate being impressed.

Accept that not everyone likes sardines or fancy the idea of wild fennel. The photo below shows how some bunches of wild fennel are sold in Sicilian markets.

Over the years I don’t just toast the breadcrumbs in the frypan (made bread that’s several days old); I also add a little cinnamon, a tiny bit of sugar and grated lemon peel. The lemon flavour really makes this pasta topping even more special. Sometimes I also add pine nuts to the pan.

Bucatini is the pasta I prefer – it’s slightly larger than spaghetti, long and hollow, like a tube.

But last time I made Pasta Con Le Sarde, I did use spaghetti. You can see how many pine nuts I sprinkled on top before folding them into the pasta. In a traditional dish there would be fewer.

Most of the time my Pasta Con Le Sarde looks like pretty ordinary, but still tastes magnificent. Sometimes I also add chopped, roasted almonds. Looking at this photo below can see that not all the almonds were chopped!

It is sometimes difficult to find wild fennel that is healthy looking or in season, so sometimes I do add a fresh fennel bulb.

Below the photo shows fennel and onion sauté-ing (if there is such a word!)

This is followed by the addition of saffron, wild fennel and currants.

If I can get sufficient wild fennel I use it in the boiling water to flavour the pasta. The stalks from fresh fennel also work. Simply cook the stalks or wild fennel in the water and remove them before adding the pasta to cook.

Although Sardines are easy to clean, sardines are also sold as fillets.

I have written about Pasta Con Le Sarde before.

PASTA CON LE SARDE, Iconic Sicilian made easy

PASTA CON LE SARDE, an iconic Sicilian recipe from Palermo. Cooked at Slow Food Festival Melbourne

PASTA CON SARDE; the baked version, Palermo, Sicily

WILD FENNEL and photos

PASTA WITH BREADCRUMBS, anchovies and fennel (Pasta cca muddica)

From my book, Sicilian Seafood Cooking.

MONTALBANO’S FAVOURITE DISHES

Andrea Calogero Camilleri, a Sicilian director and author, born 6 September 1925; died 17 July 2019.

The entire nation is in mourning: RAI 1 news, the state broadcaster, dedicated 80 per cent of its time slot to this news; writers, intellectuals and the highest representatives of the Italian state have expressed their condolences. Even his arch-enemy, Matteo Salvini, minister of the interior and leader of the xenophobic Northern League party — with whom Camilleri had several heated exchanges over the years — has paid tribute to the popular Sicilian writer.

The paragraph above is from an article published in The Age and The Sydney Morning Herald on July 20. It is written by Barbara Pezzotti, a lecturer in Italian Studies at Monash University. She is the author of three monographs dedicated to Italian crime fiction and has extensively published on Andrea Camilleri.

Camilleri perhaps is best known for his Montalbano novels and has become one of the most-loved crime fiction writers in the world. Camilleri’s books have been published worldwide and translated into 32 languages, including Catalan and Gaelic. The highly successful TV series, inspired by Montalbano’s books became an international success and was broadcast in Australia by SBS. I am sure that the scenes of beautiful Sicily in the series have encouraged many travellers.

There have been many items from around the world in praise of Camilleri and the character Inspector Montalbano, who not only fight the Mafia and solves crimes is also a lover of good food and when Andrea Camilleri died last week, one of my relatives in Ragusa, Sicily sent me an article from Ragusa News, an on-line publication that covers news and interest stories from the Ragusa Province and nearby towns – Vittoria, Modica, Comiso, Scicli, Pozzallo and Ispica.

The article is called Domenica a pranzo onoriamo Camilleri con la pasta ‘Ncasciata (On Sunday for lunch let us honour Camilleri with pasta Ncasciata).

Sunday lunch is still an important family occasion in Sicily and pasta ‘Ncasciata is an Sicilian, oven baked pasta dish and one of Montalbano’s favorite things to eat. It is prepared for him by his housekeeper, Adelina. (Place above is where Montalbano lives in the TV series.

Camilleri in his Montalbano series of books describes almost every dish Montalbano eats. And every dish is traditionally Sicilian.

There are many versions of pasta ‘Ncasciata in Sicily, with different combinations of ingredients but the most noteworthy one is from Messina and the recipe in this article appears to be the Messinese version and is made with commercial, short shaped pasta in layers dressed with tomato meat sauce, mortadella or salami, fried eggplant, caciocavallo cheese, salami and hardboiled eggs. Although I have eaten pasta ‘Ncasciata, I have never liked the sound of this dish and have never made it.

Apart from Pasta ‘Ncasciata, Montalbano has other favourites and obviously I like them too as I have written them in my blog and my first book, Sicilian Seafood Cooking.

STUFFED BAKED FENNEL WITH PANGRATTATO – FINOCCHI RIPIENI

Breadcrumbs are called Pangrattato (grated bread) in Italian.

Mollica is the soft part of the bread with crusts removed but in the culinary world both pangrattato and mollica have acquired new significances and have been enhanced. Both refer to breadcrumbs lightly toasted in in olive oil, herbs and seasonings and variations include anything from garlic, red pepper flakes, pine nuts, anchovies, lemon zest , cinnamon or nutmeg, salt and a little sugar.

Mollica or pangrattato adds texture, fragrance and complex flavours and is usually used as a stuffing or topping, especially for pasta in Calabria, Puglia and Sicily. For example, Pasta con le Sarde and Sarde a Beccafico are two Sicilian recipes that use enhanced breadcrumbs:

When I make pangrattato I store left overs in a jar in my fridge and use it to enhance other dishes: this time I used it to stuff fennel. For moisture and extra flavour I added a little ricotta and a little grated cheese – pecorino or parmigiano.

Cut the stems off the fennel and remove the toughest and usually damaged outer leaves Cut the fennel into quarters.

Cook the fennel in salted water, bay leaves salt and lemon juice for about 10 minutes until it is slightly softened. Remove it from the liquid and cool.

Make the filling: Work the ricotta in a bowl with a fork, mix in the pangrattato and grated cheese.

Prise open the leaves of the fennel and stuff with the pangrattato stuffing.

Place the quarters into a baking bowl that allows them to stay compact and upright (like when you are cooking stuffed artichokes).

Drizzle olive oil on top (or a little butter) and bake at 180 – 190°C for about 15 minutes

SPAGHETTI with PRAWNS and ZUCCHINI

SPAGHETTI with ‘NDUJA, SQUID, VONGOLE AND PAN GRATTATO

PASTA CON LE SARDE – an iconic Sicilian recipe from Palermo. Cooked at Slow Food Festival Melbourne

PASTA CON SARDE – the baked version, Palermo, Sicily

SARDE A BECCAFICO (Sardines stuffed with currants, pine nuts, sugar and nutmeg)

PASTA CON SARDE – the baked version, Palermo, Sicily

Italy is a Catholic country and on Good Friday most Italians eat fish. Pasta con le Sarde is made with bucatini (thick long tubes of pasta) and the main ingredients are sardines (buy fillets for ease), wild fennel (or fennel bulbs) pine nuts, saffron and topped by fried breadcrumbs.

as you can see I have made this dish at other times.

Muslim Arabs took control of North Africa from the Byzantines and Berbers and began their second conquest of Sicily in 827 from Mazara, the closest point to the African coast and by 902 they well and truly conquered Sicily. The Muslims, were known as Moors by the Christians and by the time of the Crusades, Muslims were also referred to as Saracens.

The Muslim Arabs, via North Africa ruled Sicily till 1061 A.D.

This recipe can only be Sicilian and is particularly common in Palermo.

The origins of pasta chi sardi (Sicilian) are said to be Arabic. When a band Arab troops first landed in Sicily via North Africa, the Arab cook was instructed to prepare food for the troops. The cook instructed the troops to forage for food. He made do with what they presented – plentiful was the wild fennel and the fish (sardines). To these he added exotic ingredients and flavours of Arabs and North Africans – the saffron, dried fruit and the nuts and so Pasta con le Sarde was born.

At this time of year, just before Easter, many readers look at my blog searching for Easter food ideas. The baked version is fancy enough to present on Easter Sunday – if you are that way inclined.

Pasta con le Sarde can be eaten hot or cold and it can be baked…..made into a tummàla (Sicilian word from the Arabic) – Italian timballo and French timbale – a dish of finely minced meat or fish cooked with other ingredients and encased in rice, pasta or pastry. The dry breadcrumbs are used to line and cover the contents in the baking pan, the long bucatini can be coiled around the pan and the sardine sauce becomes the filling.

The recipe for Pasta con le Sarde is from my book Sicilian Seafood Cooking. This is a slightly modified version of the recipe.

I found very little wild fennel this time of year so I used fennel bulbs – there were a few available at the Queen Victoria Market. Because I only found a very small quantity of wild fennel I added some ground fennel seeds and a splash of Pernod to enhance the fennel taste.

Wild fennel

If you can get wild fennel, place it into some cold, salted water (enough to cook the pasta) and boil it for 10-15 minutes (it can be left in the water for longer). The green tinged, fennel-flavoured water is used to cook the pasta — it will flavour and colour the pasta. Reserve some of the tender shoots of wild fennel raw to use in the cooking of the sauce.

Drain the cooked fennel and keep the fennel-flavoured water to cook the pasta. Some of the cooked fennel can be added to the pasta sauce.

The recipe using bulb Fennel

bucatini, 500g
sardines, 500g
fennel a large bulb of fennel with the green fronds cut finely, a teaspoon of ground fennel seeds or a dash of Pernod
extra virgin olive oil, about ½ cup
onions, 1, finely sliced
anchovies, 4, cut finely
pine nuts, ¾ cup
almonds, ¾ cup, toasted
currants, ¾ cup, or seedless raisins or sultanas soaked in a little water beforehand
saffron, ½ – 1 small teaspoon soaked in a little water beforehand
salt and freshly ground black pepper or chili flakes to taste

coarse breadcrumbs, 100 grams made with day old, quality bread (sourdough/pasta dura) lightly fried in some oil. I added pine nuts (pine- nuts-overkill), grated lemon peel, a little cinnamon and sugar to my breadcrumbs.

Slice the fennel into thin slices and cut fronds finely.
Cut about two thirds of the sardine fillets into thick pieces. Reserve whole fillets to go on top and provide visual impact.
Heat oil in shallow wide pan.
Sauté the onions over medium heat until golden. Add the fennel and cook till slightly softened.
Add pine nuts, currants (drained) and almonds. Toss gently until heated.
Add the sliced sardines, salt and pepper or chili. Cook for about 5-7 minutes, stirring gently. Add ground fennel seeds or a splash of Pernod to enhance the fennel taste – I did this because I only found a very small quantity of wild fennel.
Add the anchovies (try to remove any bones if there are any) and as they cook, crush them with back of spoon to dissolve into a paste.
Add saffron (and the soaking water) and continue to stir and cook gently.
Boil bucatini in the fennel water (if you have it) until al dente.
Fry the whole fillets of sardines in a separate frying pan, keeping them intact. Remove them from the pan and put aside.
Drain the pasta.
Mix the pasta with the sauce, sprinkle with some of the breadcrumbs and top with the sardine fillets.

The photos are of left over pasta that I made into a timballo. It was only for my household, nothing fancy and was a way of using leftovers.

Oil a baking tray or an ovenproof dish (traditionally a round shape is used) and sprinkle with the toasted breadcrumbs to prevent sticking.

Place a layer of the dressed pasta on the breadcrumbs – I coiled the bucatini around the baking pan, then added the sauce (solids- sardines, nuts etc) and placed more coiled bucatini on top.

If you want a deeper crust you will need greater quantities of breadcrumbs.

Cover with more breadcrumbs, sprinkle with extra virgin olive oil, cover with foil and bake in preheated 200°C for approximately 15 minutes. Remove the foil and bake for another 10 minutes. When the dish is baked, the breadcrumbs form a crust.

WILD FENNEL, link with photos

PASTA WITH ANCHOVIES , wild fennel and breadcrumbs recipe

EASTER IN SICILY

SCACCE, Focaccia stuffed bread

Sicilian method of cooking pasta in the vegetable water

Food and recipes bring people together.

I have relatives who live in Sicily. My cousins who are still living have sons and daughters who are in their 40’s and 60’s. These younger cousins (even if they are in their 40’s and 60’s) use the internet and read the recipes that I publish on my blog. Some of them sometimes contact me through Facebook and sometimes they suggest variations to particular recipes. I very much appreciate this.

Below are two comments made recently about cooking pasta in the same water that the leafy, winter, green vegetable (called Cime di Rapa/ Cime di Rape or Broccoli Rape) have been cooked in. on this occasion Valentina and Stefania contacted me.

Valentina lives in Augusta and is from my mother’s side of the family. Stefania, from my father’s side of the family lives in Ragusa. These young women have never met, but they now know each other through the recipes on my blog.

Here are the variations they have suggested:

Valentina

Marisa ti do la mia ricetta. Si fanno bollire le cimette ben pulite e si scolano, nell’acqua di cottura si fa cuocere la pasta (di solito orecchiette), nel frattempo si fa rosolare in olio extra vergine d’oliva un paio d ‘acciughe dissalate e le cimette e si fanno saltare in padella x qualche minuto …poi si unisce la pasta et voile’ la pasta è fatta!

Boil the Cime di Rapa in the same water that you will cook the pasta (usually orecchiette).

Add the cleaned vegetables to salted boiling water, cook and drain them. Return the vegetable water to the saucepan and use it to cook the pasta.

While the pasta is cooking and the vegetables are draining, heat some extra virgin olive oil in a frypan (large enough to hold the vegetables and the pasta).

Add a couple of finely chopped anchovies, then the green vegetables and sauté them for a few minutes. Add the drained pasta and the pasta is ready.

Stefania

Oltre alle acciughe (una ogni due persone, se sono grandi) aggiungi spicchi di aglio, peperoncino rosso. Salta la pasta e se vuoi aggiungi pan grattato.

As well as the anchovies (2-4), add cloves of garlic and red chillies to the hot oil. Add the green vegetables and the cooked pasta (and sauté them for a few minutes to mix the flavours).

Serve the pasta with fried breadcrumbs (that have been toasted in a frypan in a little extra virgin olive oil).

Both Valentina and Stefania cook the pasta in the same water that the vegetables have been cooked in. The same is done when cooking pasta with kohlrabi or cauliflower or broccoli as a dressing for pasta. Cooking the vegetables first and then using the vegetable water to cook the pasta is the common way in Sicily. This is how my mother cooked it as well.

Although I am familiar with this traditional Sicilian method, I prefer to sauté my vegetables raw rather than boiling them first (to preserve vitamins and their texture).

Pasta con the sarde or Pasta con la mollica are the only two recipes where I always cook the wild fennel in the water that will be re-used to cook the pasta. It flavours the pasta and also tints the pasta a shade of green.

Both of these pasta dishes are also presented with fried breadcrumbs.

For recipes see:

Pasta con Le Sarde (Pasta with Sardines, From Palermo, Made with Fennel, Pine Nuts and Currants)

Pasta with Breadcrumbs, Anchovies and Fennel (Pasta Cca Muddica)

Kohlrabi with Pasta – A Wet Dish (Causunnedda Che Cavuli )

Edible Weeds: Orecchiette e Broccoletti Selvatici (and Cime di Rape)

Cime di Rape (a Winter Green)

One of My Favourite Vegetables – Cime di Rape

The bunch of green vegetables in the front are Cime di Rape.

PASTA CON FINOCCHIO (Pasta and fennel – preferably wild)

No it is not wild fennel, it just looks like it.

I found this bunch of fennel at one of my favourite stalls in the Queen Victoria market this week. Apart from many other vegetables, I always buy my cime di rape, radicchio, chicory, kale, broadbeans, coloured cauli, violet eggplants – name any of the out of the norm vegetables and this is where I go: to Gus and Carmel’s. I even bought some milkweed this morning. This is where I also buy my vlita – another weed.

At the end of the fennel season (and it is well and truly this in Victoria, Australia) the fennel plant (called Florentine fennel) produces some flat bulbs, which never mature.

My friend Libby who grows fennel in her wonderful garden in the Adelaide Hills first alerted me to these flat bulbs last year – at the time we thought that this would be very suitable to use with pasta con le sarde which includes wild fennel as one of the ingredients. After speaking to her I saw some bunches of these small flat bulbs for sale at the Queen Victoria Melbourne Market. And here they were again for sale today. I spoke to the vendor (Gus) who said that rather than wasting them he thought that he could try to sell bunches of them. This fennel may become very marketable – good on you Gus.

Gus is Calabrese. He knows that I like to use this type of fennel for my Sicilian pasta con le sarde, but he told me how he uses the fennel to make a pasta sauce and he uses anchovies.

He slices the whole plant finely (the green fronds and non-developed bulbs) and cooks it all in some boiling water with a little salt. Then he drains it well.

Anchovies are the secret ingredient.

In a large frypan dissolve a few chopped anchovies in some hot extra virgin olive oil (the anchovies are crushed using a wooden or metal spoon until they melt in the oil).

Add the garlic (chilli is optional). Add the cooked fennel and toss it in extra virgin olive oil and flavours. This is your pasta sauce.

Sicilians would select bucatini. Calabresi may use spaghetti or a short pasta shape.

Present the pasta dressed with the fennel, topped with toasted breadcrumbs (the alternative to grated cheese not only in Sicily, but obviously also in Calabria).

For bread crumbs: use 1-3 day old white bread (crusty bread, sourdough or pasta dura).

Remove crust, break into pieces, place into a food processor and make into coarse crumbs. They can be crumbled with fingertips or grated. The term for breadcrumbs, in Italian is pane grattugiato/ grattato – it means grated bread.

Heat about ½ cup of extra virgin olive oil in a frying pan and add 1 cup of coarse breadcrumbs (see above). Stir continuously on low temperature until an even, golden brown.

Obviously if you do not have access to someone who has fennel growing in their garden, or to wild fennel, or to Gus and Carmel’s stall you may need to use bulb fennel with as much green frond as you can get. Nearly as good, but not quite!!

I also bought this garlic at the same time – Gus and Carmel, heroes!

MA2SBAE8REVW

SARDINE, CRUDE E CONDITE (Sardines – raw and marinaded)

Where would Sicilian food be without fish?

Sicily is an island, and a Catholic one at that, where the people were obliged to fast and abstain — refrain from eating meat — on certain days, mainly Lent and on Fridays.Catholics are no longer required not to eat meat on Fridays but Sicilians eat a lot of fish.

One very popular fish is the sardine, still relatively cheap in Sicily and easily available. The photograph was taken in the Palermo market in December 2008. At that time 4 euros were about $8.00 Australian.

For example you cannot go to Sicily and not eat Pasta con le sarde. There are many regional variations of this sauce, often called by the same name, but the most famous is from Palermo made with wild fennel, pine nuts, saffron and currants.

Sardines are perfect on a BBQ, and baked, but Sicilians also like them crude (raw) e conzate (and dressed), crude e condite in Italian. Although they are called raw, they are cooked by the lemon juice in the marinade.

Sardines are sustainable, and a good choice if you are concerned about the environment. Marinaded sardines make a great antipasto and lose that strong fishy taste that those people-who-do-not- like sardines hate.

When I first came to Australia we were unable to buy sardines, now they have become very popular (similar to squid, both were used for bait!).

The sardines must be fresh, freshly cleaned and filleted with no head, central spine or innards. Begin your preparations one day ahead.

INGREDIENTS

sardines, 1-3 per person

lemons, juice of 3-4

salt, pepper

garlic, 3 cloves, chopped

extra virgin olive oil

parsley and fresh oregano, ¾ cup, cut finely.

PROCESSES

Arrange the fish in one layer on a plate or wide vessel and pour the juice of the lemons on top (this lemon juice will be discarded).

Seal with plastic wrap and refrigerate for 3-6 hours. They are ready when they have turned almost white.

Drain the juice well. I use a colander and then quickly dry the fish on a paper towel.

Arrange the fillets in a single layer on a large plate.

Sprinkle the fish with herbs, garlic and salt and pepper.

Dress with the extra virgin olive oil, cover with plastic wrap and refrigerate again for about an hour until ready to serve.

MA2SBAE8REVW

Tag: Pasta con le sarde

A TASTE OF PALERMO: Pasta con le Sarde

Like this:

PASTA CON LE SARDE (SARDINES)

Like this:

MONTALBANO’S FAVOURITE DISHES

Spaghetti con ricci di mare:

Rice or Pasta with Black Ink sauce: