Subj : 11/24 Nat'l Sardine Day 2
To   : All
From : Dave Drum
Date : Sat Nov 23 2024 08:07 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Perciatelli w/Fresh Sardines
 Categories: Seafood, Vegetables, Herbs, Pasta, Chilies
      Yield: 4 Servings
 
      3 lb Fresh sardines
      4 tb Virgin olive oil
      1 md Red onion; in 1/2" dice
    1/4 c  Currants;, soaked 15 minutes
           - in warm water, drained
    1/4 c  Pine nuts
      4    Anchovies; salt packed,
           - rinsed, drained
      1 tb Crushed red pepper
      1 c  Fennel leaves; rough chopped
      1 lb Perciatelli pasta
    1/2 c  Toasted bread crumbs
      2 bn Italian parsley; fine
           - chopped, to yield 1/2 cup
 
  Bring 6 quarts water to boil and add 2 tablespoons
  salt.
  
  Scale, gut and fillet sardines (you can also ask your
  fish monger to do this for you).
  
  In a 12" to 14" saute pan, heat olive oil over
  medium high heat until just smoking. Add onion,
  currants, pine nuts, anchovies and red pepper and cook
  until softened, about 8 to 10 minutes. Add sardine
  fillets and fennel leaves and continue cooking 3 to 4
  minutes, until fish pieces have just cooked, stirring
  carefully. Cook pasta according to package
  instructions until just al dente and drain well. Toss
  hot pasta into pan with sardines and stir to coat. Add
  1/4 cup toasted bread crumbs and parsley. Stir through
  and serve immediately. Sprinkle with remaining bread
  crumbs.
  
  Yield: 4 servings
  
  Recipe By: Mario Batali - Molto Mario SHOW #MB5692
  Fri, 01 Nov 1996
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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