Casarecce are perfect with this quintessentially Sicilian recipe: the traditional dish of pasta with sardines and wild fennel, which bring out the rustic style of this pasta.
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INGREDIENTS |
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Casarecce Barilla |
350 |
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g |
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Sardines |
250 |
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g |
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Wild fennel |
150 |
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g |
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Anchovy filets |
4 |
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no. |
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White onion |
,50 |
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no. |
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Extra virgin olive oil |
10 |
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tablespoons |
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Garlic |
1 |
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glove |
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Pine seeds |
1 |
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tablespoon |
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Saffron |
1 |
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Sultana raisins |
1 |
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tablespoon |
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Wheat Flour |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean the sardines, dip them in flour and fry in plenty of hot oil (about 6 tablespoons), then dry them on kitchen paper, season with salt and keep warm. Boil the wild fennel in plenty of salted water and slice it finely. |
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| 2. |
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Brown the onion and chopped garlic in 4 tablespoons of oil, add the wild fennel, roughly chopped anchovy fillets, sultanas (previously softened in warm water), the pine nuts, a little pepper and saffron, and cook for a few minutes. If the sauce is too dry, add a little warm water. |
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| 3. |
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Cook the Barilla Casarecce in plenty of salted water, drain when "al dente" and toss in the pan with the wild fennel sauce. Serve with the hot sardines cut into small pieces and arranged on top of the pasta. |
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CHEF'S NOTE |
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This recipe lends itself well to oven baking: before serving, bake the dressed pasta au gratin in an oven dish at 180°C for about 10 minutes. If you intend to gratin the pasta, ensure you drain it a minute beforehand. |
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This bold dish with its intense, particularly aromatic flavours is best accompanied by an aromatic, sapid white wine with a delicate mineral bouquet, pleasantly crisp and rounded, like an Etna bianco. |
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