Sicilian sardine sauce (Pasta con le sarde) from Essentials of Classic Italian Cooking (page 187) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute perciatelli pasta for bucatini pasta.

  • westminstr on December 17, 2013

    I made a full version of the recipe with the following changes: used 1/4 instead of 1/2 cup olive oil, did not pre-blanch my fennel greens, pre-soak my raisins, or slowly melt my anchovies over the simmering pasta water. I used the full recipe for just over a half pound of pasta (what we had) -- I think 3/4 pound would be about right. I thought this was excellent. I already have a fennel frond and sardine sauce in regular rotation at our house, and I was surprised at how very different this sauce was, with the pinenuts, raisins and saffron instead of tomatoes, as in my regular sauce. We really enjoyed this sauce and of course it's great to have more ways to use up those fennel fronds! My regular fennel frond/sardine sauce is much easier though, so this one will not be displacing it. Still, I'm glad I tried this version.

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