88. Maccheroni con le Sarde alla Siciliana

Name: Maccheroni con le Sarde alla Siciliana (Macaroni with Sardines Sicilian Style)
Cuisine: Italian
Ingredients: 6 salted anchovies; 300 grams (about 10-½ ounces) of wild fennel stalks, also called new fennel; olive oil, as needed; 500 grams (about 1 pound) of long Neapolitan-style macaroni; 500 grams (about 1 pound) of fresh sardines

Macaroni with Sardines Sicilian Style

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

For this pasta I am indebted to a very clever widow whose husband, a Sicilian, used to amuse himself by experimenting with certain dishes of his homeland, among them hake Palermo style and poached sliced fish.

Ingredients

500 grams (about 1 pound) of long Neapolitan-style macaroni
500 grams (about

Europe
Italy
hake Palermo
Starter
Fish course
Pescatarian
Mediterranean
Sicily
Pasta

Method

Clean the sardines, remove the head, tail and spine; then split them in half, dredge in flour, fry, salt, and put aside. Boil the fennel, squeeze dry, mince finely, and put to one side. After you have cooked the pasta, whole, in salted water, drain and also place to one side.

Heat in a skillet a generous quantity of olive oil and the six anchovies until they dissolve (remember to clean