Chef Gianluca Deiana Abis: Pasta Con le Sarde/ Pasta with Sardines
Prep. time: 10 minutes
Cook Time: 45 minutes
Difficulty: 1 out of 5
1 package of bucatini or spaghetti
5 whole sardines, filleted and cut into 1 inch pieces
4 anchovy fillets *oil packed
1/4 cup toasted pine nuts
1/2 cup of breadcrumbs *I like to use panko bread crumbs
1/2 cup of dry white wine
1/4 cup of golden raisins
1 cup white onion, chopped
sea salt qb
black pepper qb
Heat wine on the stovetop in a small saucepan. Add saffron and raisins and let sit aside. Meanwhile, in a small skillet, heat olive oil and add breadcrumbs, cook until lightly toasted. transfer breadcrumbs to a bowl, season with salt and pepper, set aside.
In a large saute pan heat oil, add onions and cook until soft, about 7-8 minutes. Add anchovy fillets and cook stirring, until dissolved in the oil. Add wine, raisins, and saffron, and cook until wine is almost entirely evaporated. Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about two minutes, remove from the heat.
Meanwhile, cook the pasta until al dente, then drain, reserving some pasta cooking water.Transfer pasta to skillet along with some pasta cooking water, about 1/4 cup. Return skillet to medium heat and cook, stirring until pasta is well coated in sauce. Serve!
Steeping the raisins and saffron on warmed wine rehydrates them, plumping the raisins and extracting the saffron's flavor into the wine.