Pasta con le sarde

Pasta con le sarde

Pasta con le sarde prepared in Palermo, Sicily
Course Main course
Place of origin Italy
Region or state Sicily
Main ingredients Pasta, sardines, anchovy, wild fennel, saffron, pine nuts, raisins, breadcrumbs
Cookbook:Pasta con le sarde  Pasta con le sarde

Pasta con le sarde (Sicilian: Pasta chî sardi) is a Sicilian dish of pasta with sardines. It is recognized as a traditional Italian food product in the Prodotto agroalimentare tradizionale scheme of the Italian government.[1] It is most associated with Sicily's capital Palermo, but it can be found all over the island.[2]

Ingredients

The principal ingredients are olive oil, onions, pasta and a finely chopped mixture of sardines and anchovy. Various types of pasta are used for the dish, but bucatini is traditional. Wild fennel, saffron, pine nuts, raisins and salt are added to flavor the dish. To finish the dish it is topped with toasted breadcrumbs. Fresh sardines are preferable, but if these are not available canned sardines can be used. Wild fennel is plentiful in Sicily, but might be hard to find elsewhere; it can be substituted for the tops of ordinary fennel.[3]

Some variations use tomato sauce. Cookbook author Pino Correnti argues that the tomato-less recipe published in 1886 by the folklorist Giuseppe Pitrè is the only authentic version.[2]

References

  1. ↑ Ministry of Agricultural, Food and Forestry Policies. "Quattordicesima revisione dell'elenco dei prodotti agroalimentari tradizionali" (in Italian).
  2. ↑ 2.0 2.1 Stefano, George De (25 October 2013). "Pasta with sardines: Sicily's irresistible flavors, in one dish". Examiner.com.
  3. ↑ Hazan, Marcella (2012). The Essentials of Classic Italian Cooking. Pan Macmillan. ISBN 9780752228044.