Spaghetti w/ Sardines, Fennel & Breadcrumbs
Ok, I know this recipe is not for everyone, but it is for me.
My husband has been loving sardines as an evening snack with his olives lately, and I am not complaining.
They are very rich in omega 3, iron and potassium and are low in fat. They are listed as one of the 15 "super foods".
Mark Bittman from the NY Times had this nice pantry meal consisting of sardines, onions, toasted breadcrumbs and olive oil. Now how good does that sound?
You've probably tuned out by now........but I hope not.
I found this interesting and strange looking can of sardines from Italy at my Italian grocer.
The ingredients listed in Italian were wild fennel, currants and sardines and in English it said that it was for "macaroni". I had to buy it, even though it did sound weird.
I added some sauteed onions, more currants and another can of sardines to the mixture in a pan and simmered it for a few minutes. The smell was amazing! (all that wild fennel!).
I made some fresh breadcrumbs from a brioche bun in my food processor and in a heavy skillet browned them in a tablespoon of butter.
I tossed the sardine sauce with spaghetti, topping it with the breadcrumbs and drizzled with olive oil and fresh parsley.
Transported to Venice for the evening! Delicious.
added note: My friend Jim from Montville just sent me this link all about Pasta con Sarde eaten on St. Joseph's day. Check out the link!
Thanks for the link, I added it the post! See you at the Res this weekend!