Slow Fish Festival: Save Our Seafood
To those of you who attended the successful event at Spotswood – Kingsville, Slow Fish Festival: Save Our Seafood.
As promised, here is an update of the recipe Pasta con le Sarde I cooked at this event.
There are already two posts about this recipe:
PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)
PASTA CON SARDE – the baked version, Palermo, Sicily
Here are some useful photographs to compliment the recipes:
Wild fennel plant.
Wild fennel shoots.
Packing wild fennel for the winter season – used to flavour the pasta water.
Extra flavour with sachet of fennel seeds. It can be removed when you also remove the boiled wild fennel.
Wild fennel sold in bunches at Catania Market.
You will need a plate to serve it. This is an Alessi Plate ( not THE Alessi, the Sicilian Alessi) They use old stencils, colours and images from the past to decorate their plates.
Recipe in Sicilian Seafood Cooking, Tim White from Books For Cooks (Melbourne) may have a couple of this book left for sale.
Timballo, made with left over Pasta con Sarde
Reference was made to Il Gattopardo – The Leopard, by Giuseppe Tomasi di Lampadusa. Film made by Visconti, an historical epic, based on Lampedusa’s novel.
