Happy New Year and thanks for your support in 2009! It was — and is — genuinely appreciated.
I raise a ‘virtual’ glass of champagne to you and present the last dish of 2009. It’s pasta with sardines, anchovy, fennel and raisins, among other things. Now don’t click off or wrinkle your nose at sardines and anchovies. This is a Sicilian dish that is truly delicious. With one bite you get salt, crunch, heat and sweet. In fact, it’s a dish worthy of New Year’s Eve and a glass of champagne.
Try it Mikey, you’ll like it!
Ingredients (2 svgs)
Mash sardines and anchovies in skillet with a little of the oil from the cans. Add fennel, onions, garlic and tomatoes and saute. When vegetables start to wilt, add raisins and wine. Simmer till soft and sardines and anchovies have disappeared into sauce. Squeeze lemon juice and toss with pasta.
Finishing Touch. Fresly torn basil, fennel fronds, a drizzle of olive oil and crumb topping.
Recipe Note. I noticed (belatedly) that online recipes call for a pinch of saffron. I have nothing against saffron. In fact, I like it a lot. I just never thought of it.
Coming in 2010. A South-of-the-Border Culinary Tour begins January 11. Information will be posted January 1. Happy New Year to All!
11 Comments
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I saw the words “pasta con sardie” and was floored. being Sicilian, my heart burst with love. Only I get mine from a can, imported, I hope. But I will try your recipe. My husband turns up his nose, and tells me I’m eating “garbage”. He’s half italian from Bari. Visited Sicily two years ago and loved it.
Joan thank you for a wonderful year of posts and all the best to you and your family for 2010. I’ve tried this dish before and I must say, initially I was “no way”…but it truly was a taste sensation. It works on all levels.
Thank you for a great year of good food and fun. I hope you have a very happy and healthy new year.
Sam
Seriously stunning. I think we could open a restaurant.
What a delightful idea! We’d certainly get along in the kitchen.
I forgot. Happy New Year and looking forward to more foodalogue.
I confess–I don’t do sardines or anchovies (except the paste); what can I say, I’m an Italian weenie. Love your blog. A happy and healthy New Year to you and your family.
This is such an amazing flavor combination! I have had things like it in the past and it is all levels of GOOD! Happy 2010 to you and your family, Joan!
Fantastic dish! Wishing you and yours a happy 2010.
Happy new year, Joan!That looks amazing ……fantastic flavors!
Joan, you mentioned sardines and raisins and I thought of Sicily immediately! The varied food influences on Sicilian dishes is what makes it so good.
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