Anche l’occhio vuole la sua parte (Italian saying)
Even the eyes want their part.
I am always fascinated by the literal and figurative use of language especially to describe particular dishes; for example, pasta ca nocca (Sicilian): the pastais dressed with peas and fresh sardines.
Nocca is a bow or a ribbon in Sicilian. A coloured ribbon or a bow in one’s hair looks attractive – probably at the time Sicilians came up with its name rather than now. . This pasta contains peas, and the contrasting green against the pasta, is eye catching and demands admiration, hence the name. I make the dish even prettier by using farfalle shaped pasta (butterflies) although these look more like bows to me.
pasta, 500g, short pasta (such as farfalle , fusilli or shells)
sardines, 300g fillets
peas, 400g fresh, green, young and shelled
parsley, a small bunch, cut finely
onion, 1 cut finely
extra virgin olive oil, ¾ cup
salt and freshly ground black pepper to taste
grated pecorino, to taste
Soften the onion in the extra virgin olive oil.
Add the peas, seasoning and the parsley. Without the lid, stir the contents gently over medium heat until the peas are well coated with the oil and the parsley has softened.
Add a splash of water (or white wine or vegetable stock), cover and cook gently until the peas have softened.
Add the sardines and continue to braise the contents uncovered until the sardines have cooked (only a few minutes) and broken up in the sauce.
As an alternative, I like to lightly fry the sardines separately and then add them to the cooked pasta and the peas. This is not the traditional method for this recipe, but I particularly like to taste individual flavours.
Present with grated pecorino.
In some households a little tomato salsais added to the peas.
Others add wild fennel.
Some use anchovies instead of fresh sardines.