The simple white pasta with fresh sardines is my take on the Palermo-tradition pasta with sardines.
anchovies | acciughe | sardines
Anchovies (or acciughe) and sardines belong to the blue fish category: low in calories, rich in nutrients and with a good content of omega-3 fatty acids.
The history dates the original recipe to the 9th century, attributing it to the cook of Euphemios of Messina who, with the ingredients at his disposal [sardines, wild fennel and saffron], managed to feed the men of the ship landed at Mazara del Vallo.
Pasta with sardines is one of the signature recipes of Sicilian cuisine.
The traditional Palermo recipe includes: sardines, wild fennel and saffron, raisins and pine nuts, toasted breadcrumbs.
Between the areas of Catania and Messina there are variations tied to family traditions and the local area.
Catania and province
– it is common to use anchovies instead of sardines;
– raisins and pine nuts are often omitted, favoring a less sweet and saltier flavor.
Messina and province
– fresh sardines are preferred;
– some family or local variants include the addition of tomato, which gives the dish a more reddish color.
It is traditional to prepare it for Saint Joseph’s Day and Good Friday.
In my version, while inspired by tradition, the sauce is lighter and easier to digest.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
You can use fresh sardines or fresh anchovies (acciughe).
- 6 oz spaghetti
- 16 sardines (or anchovies)
- 1/2 onion
- 2 anchovies in oil (well drained and dry)
- 1 tbsp pine nuts
- 1 bunch wild fennel
- 1/2 cup water
- 1 broth cube (homemade vegetable, optional)
- 1 pinch salt
- 1 packet saffron
- 2 tbsp breadcrumbs (or whole-wheat breadcrumbs)
- 1 small glass white wine
- 1 pinch mixed peppercorns (for grinder)
- 2 tbsp tomato sauce (homemade)
- 1 drizzle extra virgin olive oil (to drizzle (raw))
Suggested tools
- Coltello
- Tagliere
- 1 Tegame
Preparation
Tips for hyperglycemia | prediabetes and diabetes
– light cooking without oil;
– avoid adding raisins.
Buy sardines already filleted at the fresh fish counter or loose in the freezer section.
If frozen, move them to the fridge the night before.
If you buy whole sardines, clean and debone them.
Rinse the filleted sardines under running water.
Pat the residual water away with kitchen paper; they must be well dried.
Onion
Peel the onion, trim the ends and finely chop it with a knife.
Anchovies in oil
Drain the anchovies well and dry them on a sheet of kitchen paper.
Break them into pieces with a fork.
Pine nuts
Wrap a handful of pine nuts in a sheet of parchment paper and, with the help of a mortar or a meat tenderizer and cutting board, crush them into coarse pieces.Wild fennel
Clean the wild fennel by selecting the tops, leaves and the most tender part of the stem.
Wash it thoroughly under running water.In a pot, bring salted water to a boil.
Add the wild fennel and blanch for 2-3 minutes.
Remove it with a skimmer and transfer it to a plate.
Roughly chop it with a knife.
Do not discard the cooking water; we will use it to cook the pasta.Emulsion
In a measuring cup pour:
– 1/2 cup of water;
– one vegetable bouillon cube [optional];
– a pinch of salt;
– a packet of saffron;
– the chopped wild fennel;
and emulsify with a fork.Bread crumb | breadcrumbs or whole-wheat breadcrumbs
Prepare two tablespoons of breadcrumbs or whole-wheat breadcrumbs.
If you prefer, you can toast them in a pan for 2-3 minutes, stirring until they become golden and fragrant.
In a pan add:
– the chopped onion;
– the broken anchovies;
– the crushed pine nuts;
and let them heat for a few seconds.
Deglaze with a small glass of white wine.
Arrange the sardine fillets in the pan and let them flavor for a few minutes.
Pour the emulsion over the sardine fillets.
Cook the sardine fillets for 3-4 minutes until they turn white.
With the heat off add:
– a pinch of salt;
– a pinch of pepper;
– a couple of tablespoons of tomato sauce to add flavor;
stir and break the sardine fillets until you reach the desired size.
Cook the pasta al dente in the water where you blanched the wild fennel, drain it and rinse it quickly under running water.
Meanwhile, warm the sardine sauce.
Pour the pasta into the pan with the sardine sauce and toss.
With the heat off, add the breadcrumbs (preferably whole-wheat) and drizzle with a little extra virgin olive oil raw.Plate.
Grind a little more pepper.Your simple white pasta with fresh sardines is ready.
Enjoy your meal.
Pasta with sardines is a complete dish; add your portion of vegetables to compose a balanced meal or one-dish meal that helps keep blood sugar stable.
Storage, tips and variations
Storage
The sardine sauce can be stored in the refrigerator for up to 24 hours in an airtight container.
Tips and variations
You can make it with anchovies.
You can add a larger amount of tomato sauce if you prefer it redder.
Try it with bucatini or a short pasta shape like lumache rigate or mezze maniche.
Use whole-wheat pasta to increase fiber content.
There are many variants of Sicilian pasta with sardines.
Just to name a few:
– Palermo-style white pasta with sardines;
– Catania-style pasta with sardines with added tomato sauce;
– pasta with sardines and breadcrumbs;
and those born out of necessity due to lack of ingredients:
– pasta with sardines at sea without sardines;
– pasta with fennel in the mountains without fennel.
FAQ – Questions & Answers
Can I use anchovies instead of sardines?
Yes.
Difference between acciughe and alici, sarde and sardines?
Anchovies (alici or acciughe) are the same fish and are similar to sardines.
Common usage distinguishes:
– “alice” to indicate the fish filleted and preserved in oil;
– “acciuga” to indicate the whole fish preserved in salt.
Fishermen call smaller fish “alici” and larger fish “acciughe”.
Sarde or sardine are the same fish.
Common usage distinguishes:
– “sarda” to indicate the fresh fish;
– “sardina” to indicate the fish preserved in oil.
Anchovies are generally smaller than sardines.
