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Sicilian-style Mezzani with Sardines

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
45 min

DIFFICULTY
Easy

TYPE
First course

Tags

Easy, Short shapes, In the oven/Baked, First course, 40 minutes, 5 minutes, Sicilia, 45 minutes, Saffron, Sardines

Ingredients for 4 people

1 box cut mezzani pasta (or ziti)
7 ounces sardines
4 tablespoons extra virgin olive oil
2 sprigs wild fennel
2 cloves garlic
1 chopped onion
3 oz salt-packed anchovies (rinsed) 1 tablespoon raisins
1 tablespoon pine nuts
2 tablespoons chopped parsley
1 pinch saffron
Salt and pepper to taste

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Ingredients

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ORIGINAL INGREDIENT	ALTERNATIVE INGREDIENT	QUANTITY
Mezzani Sardi	Ziti	14 ounces

Preparation 5 minutes preparation + 40 minutes cooking

Heat 2 tablespoons oil in a wide pan over medium heat and sauté 2 peeled garlic cloves, a few tablespoons of cold water, 1 pinch of saffron (dissolved in a very small amount of water), salt and pepper. Cook for about 4 minutes.

Wash, bone and fillet sardines and add, cooking for 5 more minutes. Remove from the heat, discard garlic cloves and set aside. Soak raisins in warm water for 20 minutes and drain. Wash, clean and bone anchovies. Crush them in a mortar with parsley and a ladleful of warm water.

Heat the remaining oil in a pan, sauté remaining peeled garlic clove and finely chopped onion until golden. Add chopped wild fennel, raisins, pine nuts and the anchovy/parsley mixture. Cook over moderate heat for 5 minutes.

Boil pasta in plenty of salted water according to package directions. Drain and arrange in a baking dish lined with parchment paper. Cover with a layer of sauce and sardines and continue this process, ending with a layer of sauce. Alternative pasta shape: Rotini.

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