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How To make Perciatelli with Fresh Sardines
3 pounds fresh sardines
4 tablespoons virgin olive oil
1 medium red onion, -- chopped into 1/2-inch dice
1/4 cup currants, soaked 15 minutes in warm water
and=
drained 1/4 cup pine nuts
4 anchovies (salted variety), :
rinsed and drained
1 tablespoon crushed red pepper
1 cup fennel leaves, roughly chopped
1 pound Perciatelli pasta, :
preferably Italian
1/2 cup toasted bread crumbs
2 bunches Italian parsley, finely chopped -- to yield 1/2 cup
Bring 6 quarts water to boil and add 2 tablespoons salt.
Scale, gut and fillet sardines (you can also ask your fish monger to do this for you).
In a 12- to 14-inch saute pan, heat olive oil over medium high heat until just smoking. Add onion, currants, pine nuts, anchovies and red pepper and cook until softened, about 8 to 10 minutes. Add sardine fillets and fennel leaves and continue cooking 3 to 4 minutes, until fish pieces have just cooked, stirring carefully.
Cook pasta according to package instructions until just al dente and drain well. Toss hot pasta into pan with sardines and stir to coat. Add 1/4 cup toasted bread crumbs and parsley. Stir through and serve immediately. Sprinkle with remaining bread crumbs.
How To make Perciatelli with Fresh Sardines's Videos
Perciatelli Fresh Sardines - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Perciatelli Fresh Sardines Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
4 tb : Virgin Olive Oil
1 lb : Perciatelli Pasta
2 bn : Italian Parsley
3 lb : Fresh Sardines
4 : Anchovies; (Salted Variety)
1/4 c : Pine Nuts
1 c : Fennel Leaves; Roughly
1/4 c : Currants; Soaked 15 Minutes
1 md : Red Onion; Chopped Into
1 tb : Crushed Red Pepper
1/2 c : Bread Crumbs; Toasted
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Easy Bucatini Cacio e Pepe Recipe | Pasta.com
Check out this simplified version of a bucatini cacio e pepe recipe. A traditional version requires waiting for the pasta water to completely 'reduce', but you can speed the process up by using butter instead. Consider it a cacio e pepe hack.
For full recipe and instructions, please visit:
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You've likely never heard of a pasta called snappers because it's a nickname my family uses for bucatini or perciatelli pasta. But you will love it with a light prosciutto sauce that can be made in a flash! Get the full recipe and MORE:
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Easy trick to extrude FRESH BUCATINI!
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Chatting through tips on how to extrude fresh bucatini! This is a classic shape we pair with our fresh tomato and pancetta sauce. Similar to bucatini all'amatriciana which traditionally uses guanciale.
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