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Sicilian-style Mezzani with Sardines

di Academia Barilla

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Sicilian-style Mezzani with Sardines
45 minutes


First course

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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Mezzani Sardi Ziti 14 ounces

Preparation 5 minutes preparation + 40 minutes cooking
1. 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

2. Cook for about 4 minutes

3. Wash, bone and fillet sardines and add, cooking for 5 more minutes

4. Remove from the heat, discard garlic cloves and set aside

5. Soak raisins in warm water for 20 minutes and drain

6. Wash, clean and bone anchovies

7. Crush them in a mortar with parsley and a ladleful of warm water

8. Heat the remaining oil in a pan, sauté remaining peeled garlic clove and finely chopped onion until golden

9. Add chopped wild fennel, raisins, pine nuts and the anchovy/parsley mixture

10. Cook over moderate heat for 5 minutes

11. Boil pasta in plenty of salted water according to package directions

12. Drain and arrange in a baking dish lined with parchment paper

13. Cover with a layer of sauce and sardines and continue this process, ending with a layer of sauce

14. Alternative pasta shape: Rotini