• 11/24 Natl Sardines Day 2

    From Dave Drum@1:229/452 to All on Mon Nov 22 21:59:00 2021
    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

    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

    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


    ... Only the rich can be eccentric, the poor must do with being nuts.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)