Pasta con le sarde (2)
Instructions
Boil the finocchietti from which you have previously deleted the toughest parts, then drain them and chop them finely.
Their cooking water should be stored to cook pasta.
Chop the onion and let it wither in the oil by adding at the end the anchovy fillets you need to grind the sample with the help of a fork, it is better to the wooden spoon.
At this point add the fried passoline, peanuts, sardines and after a little saffron dissolved in a little warm water.
Cook slowly for a few minutes, add the fattahi and finish simmer.
Before you crumble when sardines too, put some aside.
Cook the bucatini in water of fattahi and drain them al dente.
In a saucepan, mix pasta and salad dressing and let stand for a few minutes.
When serving on individual plates add one or two fillets of sardines.
Ingredients and dosing for 6 persons
- 500 g of type pasta bucatini
- 400 g of fresh sardines without bones
- 400 g of mountain fattahi
- Olive oil
- 3 anchovies water
- 1 handful of passoline and pine nuts
- 1 onion
- Saffron
- Salt
- Pepper