Recipe and history of Sicilian pasta with sardines.
Typically Sicilian...
Pasta with sardines is a traditional dish of Sicilian cuisine with ancient and uncertain origins. However, it is believed to have originated during the Arab domination of the island when Sicily was known as the ‘garden of the Mediterranean’ for its fertility and the variety of available ingredients.
According to legend, the first to prepare pasta with sardines were fishermen who, upon returning from their fishing trips, mixed the freshly caught sardines with almonds, raisins, and wild fennel to create a kind of sauce. This mixture was then served with pasta, creating a unique and flavorful dish.
Over the centuries, the recipe has evolved, and new variations have been added, such as using anchovies instead of sardines or adding tomatoes. Today, pasta with sardines is considered one of the signature dishes of Sicilian cuisine and is often served on festive or special occasions.
Nutritional principles of pasta with sardines
The calories in pasta with sardines mainly depend on the quantity and type of pasta used, as well as the amount of ingredients used to season the dish. Generally, a serving of pasta with sardines weighing about 100-120 grams can contain an average of around 300-400 calories.
From a nutritional standpoint, pasta with sardines is rich in protein, complex carbohydrates, fiber, vitamins, and minerals. Sardines, in fact, are an excellent source of high-quality protein, omega-3 fatty acids, vitamin D, and calcium. Anchovies and wild fennel, on the other hand, provide important nutrients such as B vitamins, iron, potassium, magnesium, and antioxidants.
Moreover, pasta with sardines also contains healthy fats and complex carbohydrates, which provide long-lasting energy and help maintain a sense of fullness for an extended period of time. However, since pasta with sardines is often dressed with olive oil and other high-calorie ingredients, it is important to consume it in moderation and in combination with a balanced diet and an active lifestyle
What can i drink with pasta with sardines
For pasta with sardines, it is recommended to pair with dry and aromatic white wines, such as Grillo or Inzolia, both produced in Sicily, which pair well with the flavors of the sea and wild fennel. Alternatively, you can opt for a fresh and fruity rosé wine, such as a Syrah rosé. A light and not too bitter beer can also be an excellent choice to accompany pasta with sardines. Finally, sparkling water can be considered as a refreshing and light beverage to accompany the meal
As an appetizer before the pasta with sardines, we recommend...
A fresh and light appetizer that pairs well with pasta with sardines is caponata (naturally Secolo21), a typical Sicilian dish made with vegetables such as eggplant, tomatoes, celery, onions, capers, and olives, cooked together and served cold or at room temperature. Caponata is an excellent choice to prepare the palate for the bold flavor of pasta with sardines without weighing down the appetite too much.
The recipe for pasta with sardines, with the Secolo21 touch.
Pasta with sardines, anchovies, and wild fennel pesto is a typical Sicilian dish rich in flavors and aromas. Here’s a recipe from Secolo21:
Ingredients:
400g of pasta (Seccolo21 spaghetti)
1kg of fresh sardines
6 fillets of Secolo21 Cantabrian anchovies
1 onion
1 clove of garlic
A handful of pine nuts
A handful of raisins
1/2 glass of dry white wine
1/2 cup of breadcrumbs Secolo21
Masseria or Moresca Monocultivar
extra virgin olive oil Salt and pepper to taste
1 package of wild fennel pesto
Instructions:
Clean the sardines by removing the head, guts, and central bone. Rinse them thoroughly and dry them. Dice the onion and slice the garlic thinly. In a large pan, sauté the onion and garlic in extra virgin olive oil. Add the desalted and filleted anchovies and let them dissolve. Add the chopped sardines, pine nuts, raisins, and white wine, and cook over high heat for about 5-7 minutes. Cook the pasta in plenty of salted water and drain it al dente. In a pan, toast the breadcrumbs with a drizzle of extra virgin olive oil, a pinch of salt, and pepper. Add the pasta to the sardine sauce and add the wild fennel pesto, mix well, and cook for another minute. Then turn off the heat and continue stirring for another 30 seconds. Serve the warm pasta with sardines, garnished with toasted breadcrumbs, and, if desired, a sprinkle of additional pepper.
Enjoy your meal!”
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Secolo21