Learn how to make a Pasta con le Sarde recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy learning how to make Pasta con le Sarde!
Dear crazy people, this is a sardine sauce, which you can't make without sardines. If you don't like sardines, then you can't make the recipe. Does that all make sense?
I am half sicilianna chef and this is a great version of this particular dish. Quick fact that you probably already know... The fried breadcrumbs were used in many southern Italian pasta dishes to substitute parmiggiano or pecorino that most families could not afford. TFS :)
ichigeri that is an argument by region....North Vs the south....one uses it one doesnt but its really a matter of taste and if it compliments the fish....
cool. I love how passionate Italians are about their pasta :) Whenever I see a non-Italian post a pasta dish, I get out the popcorn and look for the damning comments hehe, funtimes.
ichigeri LOL yeah people are very protective of their national cuisine but everyone needs to remain open minded and enjoy all the possibilities...this one is great!
So I just finished making and eating the Pasta con Le Sarde. Not knowing exactly what to expect and hoping it wasn't going to be fishy tasting, I decided to try it. I have to say, this dish was a complete surprise! It was delicious! Not fishy tasting at all! All of the ingredients worked together beautifully & harmoniously and the Bucatini was the absolute perfect choice for the pasta. The only thing I changed was to saute fresh garlic when making the bread crumbs and I left out the red pepper bc I don't like hot, spicy food. I urge anyone thinking about trying this recipe to absolutely go for it, you won't be disappointed.
As someone who grew up eating this and makes it often, this is a great version. One thing I do differently is toss the whole can of sardines in the pan and squash them up with a fork to a fine mashed consistency. Mix with the onion and fennel and everything else and it becomes a consolidated sauce that coats the pasta better. You won’t have the chunks, which I think makes it harder to coat the pasta and distribute the sardines, but if chunks are your thing do it his way. It’ll be awesome either way.
Chef John, I can’t begin to tell you how many times I have made this recipe. So close to my Sicilian grandmother’s recipe, passed down to me. Don’t tell grandma but I prefer your version! Thank you for posting! Love your channel!!
@@patrickcannady2066 I once tried to sneak a can of tuna past my (late) cat Alex. He was asleep in the living room and I very quietly opened the tuna. It took but a few seconds for him to be at my side.
I would suggest using currants instead of golden raisins recommended here which make this sauce far sweeter than I've experienced it with other variations on this recipe. Or cut the raisin amount in half.
Half way through, I realised I hate sardines AND fennel. Then realised I've watched every single foodwishes video. It's an automatic click. Regardless of whether or not I think I'm going to try the recipe. I just like hearing you narrate! You should narrate everything
Thanks John, husband is a souchef and he had seconds! Did have to kick him out of the work space twice but all in all he didn't tell me a single thing I could have done better (as a total newb I can ask for nothing else) I'll be on the look out for fish and vegetarian dishes from you from now on😀
Oh wow, I wouldn’t expect to see you here!! Hi, I recently started watching your channel. Then again, this was 5 years ago and I’m not sure how many subscribers you had back then.
I ❤ them too. My dad used to say the breadcrumbs where called ‘poor man’s Parmesan cheese’ because many poor Sicilians couldn’t afford Parmesan cheese.
This was a so special and revered dish in my Sicilian household. We toasted the breadcrumbs and added some sugar to them. We used currents instead of raisins and I know this is not your version, but besides all those wonderful ingredients, Mom through in a little tomato purée. Oh my goodness, it was so delicious!
Made this tonight minus the saffron (I'm a college student). So friggin good. 10/10 would recommend. I also use spanish smoked paprika as my spice. Was nice :)
This is my favorite video that you’ve made, primarily because the recipe blows my mind, and partly because of your sense of humor. I’m sorry that your top 3 family culinary inspirations have now passed beyond the veil between the worlds. Blessings to you in this time of grief.
Prepared this today. This was the first time I cooked something out of fennel. And it tasted delicious. I used fusilloni (which are spirals like fusilli, but larger) instead of spaghetti - I don't like spaghetti, because they don't hold any sauce well - and it worked perfectly. I think pine nuts may be omitted. Saffron and wine are essential.
Made this tonite and another home run courtesy of Chef John! I used canned sardines with harissa from TJ's and it worked beautifully. Thanks again, Chef John!
My mom is Sicilian and used to make a similar dish. She would boil the pasta with cauliflower and/or broccoli and use some of that water for the sauce which contained toasted pine nuts, anchovy, hot pepper and capers. The pasta and cauliflower would finish cooking in the sauce, then she would top with the toasted breadcrumbs and grated parmesan. Brings back great memories. I'm definitely going to try this dish, thank you.
Spent some time in Sicily when I was in the Navy YEARS ago. Some of the best food I've ever had in my life was on that island. My first real Calzone was so amazing, I bought another one, but I was 20 and had an endless appetite and metabolism. Good times. Going to try this recipe because I love Sardines.
Who's here during Covid-19? Cooking with sardines is new to me already, and then the raisins! Had to see another video and then this one with raisins to be convinced. Will be trying to make something close tomorrow. Looking forward to it.
I made this a few times. I recommend a couple changes: 1. Skip the sardine oil and anchovy. The sardines are gamey enough on their own, adding the other two are overwhelming and a struggle to get pass the nose to the mouth. Just add more olive oil and emulsify it with pasta water. 2. Use 1/2 lemon squeeze instead of wine. Lemon gives better acidity which is definitely required 3. next time I will include diced prosciutto. This dish has great flavor, however it could benefit from an additional layer of flavor. More specifically a salty pork layer.
Great advice. The sardine oil and anchovy is fantastic advice especially. I was thinking whilst watching that it sounds like it'd be way, waaaaay too fishy in an overpowering, overbearing way. Tinned sardines are already a very big dominant flavour. The extra fish flavour bomb is really not needed. Also the lem juice Instead of wine.. I think wine is way too sweet for a dish like this.
Dear crazy people, this is a recipe. If you don't like the ingredients in this recipe, please look for a recipe with ingredients you actually DO like. Elsewise, please zip it~ ( which is akin to asking for a miracle, I'm sure! ) LOL!
I went to Sicily with my father in 1995. It was partly to visit family and partly a governmental trip. We were taken from event to event were we would eat for several hours. EVERY meal they served this dish as one of the infinite courses. I haven’t had it since, but perhaps enough time has passed.
Thank you; I did the same recipe minus the wine, saffron, breadcrumbs and pasta, used it as a topper on jasmin rice and it tasted absolutely incredible!
The more authentic Italian food is, the less I like it. I tried to get a tuna hoagie from an Italian deli, but he refuses to use "American" mayonnaise, which means the tuna is all dry and crumbly and falls out as you eat it.
This is exactly like the pasta con le sarde that I had on Sicily. Great work, Chef John. The people from Sicily only use a fork to eat their pasta, no spoons.
My wife is Chinese. I made her Spaghetti Bolognese and she promptly started eating it with chopsticks. They are way better than a fork for any noodles!
I liked this dish, I ate multiple servings. I can say I have never tried a sardine, and didn’t know what to expect. Opened a can, tasted it, and if my eyes were closed I wouldn’t be able to tell it from a sardine or light tuna. Segway....this is dish is seriously almost identical in flavor to your typical tuna noodle dish. This dish however you will find yourself buying expensive ingredients. Pine nuts, saffron, white wine if you don’t have it. Enjoyable yes, but I can’t imagine that the real deal authentic Italian version tastes like this.
i saw this recipe on the channel some years ago, but always postponed trying it out. Today was the first time and though we skipped saffron infused wine and pine nuts, this was most certainly one of the best pastas i have eaten ever and we have traveled Italy a few times. Many many thanks for inspiration!!!
Absolutely tip-top, no hard cooking, all stay fresh. Sardines and noodles for me tonight as I am all prepped, but next time it will be this way... thank you, Chef.
This ended up being great despite the substitutions I had to make (toasted slivered almonds in place of pine nuts, ordinary thick spaghetti pasta, diced celery instead of fennel, Mirin for the white wine.) I'll make this correctly once I'm able to travel out to the decently stocked grocery store.
I tried this the other day not because I like sardines but because chef John has never steered me wrong. I didn't have the saffron infused wine, the pine nuts or golden raisins and had to substitute and it was still delicious!
I'm italian but i must say your pasta recipes are always spot on! If i may, i don't think bucatini is quite the best for this sauce, i think they're good only for tomato based sauces, spaghetti in this case maybe would help grab more of that FREAKIG DELICIOUS sauce you got.
MrPoznano Non so che tipo di spaghetti compri tu, ma quelli che ho sempre comprato io (qui al sud) si chiamano così, è un tipo di formato di spaghetti. Poi ci sono altri formati che non mi piacciono (gli spaghettini, per esempio, o i capelli d'angelo...). I bucatini proprio li detesto XD e no, sono proprio italiana.
What an exquisite dish, with so much character. I haven't tried it but it is indeed a thing of beauty! If it tastes as good as it looks it should be given some degree of iconic status.
Greetings from Peru! I love your videos, the editing and commentary make it very enjoyable. Please never stop, and thank you for this high quality channel! p.s: make greek yogurt!
I'm going to have to try this. I had this meal when I spent a few days in Palermo (then went to Catania, Siracusa and Cefalù). I tell you it was so goood! Seafood in Sicily is fresh and the markets are to die for! This brings me back to my favorite part of Italy (after Napoli!). Thank God I also like raisins, :-)
I have found my new youtube addiction! This chef is amazing, and so funny. What a charming guy. Very informative like Alton Brown, with a voice like John Tesh. perfection. :)
