Anodyne
Wednesday, May 30, 2007
 
Fusilli with Sardines -- cjb "loose adaptation" of a Jamie Oliver recipe, well worth trying

Saucepan over low heat. Olive oil, enough to coat the bottom of the pan. Roughly chop two small onions, 1 fennel bulb. Into pan, along with three small hot red Thai peppers, also roughly chopped. Lid. Stir occasionally. Twenty minutes.

Lid off. 1 cup Sandhill chardonnay, or other similar white wine. 1 cup water. Big handful pine nuts. Half handful raisins. 1 tin water-packed sardines. Heat up. Salt, pepper. Mash repeatedly with wooden spoon. Ten minutes, or until liquid is reduced in volume by approximately 50%.

Boil salty water. Pasta in, several big handfuls. Seven minutes exactly. At the same time: 1 more tin sardines, laid on top of sauce, skin side up. Lid on. Also seven minutes.

Drain pasta, dump into saucepan, stir. Big chunks of sardine will be distributed throughout pasta and unappetizing greyish-looking (but delicious) sauce. Chop fennel tops, stir into pasta/sauce mixture. Olive oil on top, plus fresh lemon juice, plus shavings of lemon zest. Makes four roughly equal portions. Serve with crusty Italian bread and remaining chardonnay.
- posted by cjb @ 8:35 PM


<< Home

Powered by Blogger

.post-title { display: none!important; }