Zakary Pelaccio's Pasta Con Sarde
- 4 fillets salt or oil-packed anchovies
- 2 to 3 slices day-old bread, anything except whole-wheat or brioche
- 1/2 cup fennel fronds, finely chopped
- 1/2 cup flat-leaf parsley, chopped
- 1/2 cup raisins
- 1/4 cup Pernod or passito di zibibbo (optional)
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- salt
- 1/4 cup olive oil (the best you can afford)
- 2 tablespoons tomato paste
- 2 large ripe tomatoes, cored, peeled, seeded and diced
- 2 branches wild fennel or 1 teaspoon of fennel pollen or 1/2 teaspoon ground fennel seeds
- 10 fillets fresh sardines
- 1 pound dried pasta, preferably bucatini, linguine or spaghetti
- Produce
- Flat-leaf parsley (1/2 cup)
- Garlic (2 cloves)
- Pine nuts (1/4 cup)
- Raisins (1/2 cup)
- Tomatoes, large ripe (2)
- Seafood
- Salt or oil-packed anchovies, fillets (4)
- Sardines, fillets fresh (10)
- Canned Goods
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Fennel fronds (1/2 cup)
- Olive oil (1/4 cup)
- Salt (1)
- Pasta & Grains
- Pasta, dried (1 pound)
- Bread & Baked Goods
- Bread, day-old (2 slices)
- Other
- 2 branches wild fennel or 1 teaspoon of fennel pollen or 1/2 teaspoon ground fennel seeds
- 1/4 cup Pernod or passito di zibibbo (optional)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published June 13, 2012 (7 months ago).
22 people saved this recipe.
