Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Bucatini con le Sarde
Bucatini with Sardines
(Bucatini con le Sarde)
 
 
Ingredients:
 
1/2 cup currants
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1 tablespoon butter
1/2 cup unseasoned dry bread crumbs
1/2 cup plus 6 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 small cloves garlic, minced
1 lb fennel, bulb finely chopped, fronds chopped and reserved
1 tablespoon fennel seeds, crushed
Salt
2 lbs fresh sardines (trimmed and deboned, yielding 1 and 1/4 lbs) or 1 lb canned
1 lb bucatini pasta
1/2 cup pine nuts, toasted
1/4 cup capers, rinsed
Freshly ground black pepper
 
Directions:
 
Bring a large pot of water to a boil.

Combine the currants, red-pepper flakes and wine in a bowl; set aside.

In a small saute pan, melt the butter.

Add the bread crumbs and cook, stirring, until golden brown.

Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.

In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.

When hot, add the onion, garlic, fennel bulb and fennel seeds.

Season with salt.
 
Cook, stirring occasionally, until the fennel is tender, about 25 minutes.

Add the wine mixture and the sardines, breaking them into pieces with a fork.

Bring to a boil and gently simmer for 10 minutes.

Add enough salt to the boiling water so that it tastes salty.

Boil the bucatini until 'al dente', 6 to 8 minutes; strain.

Return the pasta to the pot and set over low heat.

Fold in the fennel-sardine mixture.

Toss in the remaining 4 tablespoons olive oil.

Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.

Season to taste with salt and pepper.

Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.

Serve immediately. Serves 4.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy