"Pasta ch' i sardi" one of the most famous Sicilian dishes in the world

Do you know how to prepare the famous Sicilian pasta with sardines? First of all let's specify that in Sicily we learn that the period for fishing and eating sardines is during the months that have a "R letter". (In Italian are February, March, April, September, October, November, December).

Said that you should know that the main ingredients of this dish are: sardines and wild fennel. As I always write about very traditional dishes it's very common to find different versions of the same dish, depending on which province of Sicily you are from, but also on the individual family tradition.

On the whole, I would say that there are two main recipes for this pasta: the red one and the white one. What does it mean? It means the version with the tomato paste and the version with saffron instead.

Ingredients & preparation for 4 people: 

- 400 gr. bucatini (long and thick shaped pasta like in the pic above)

- 250 gr. fresh sardines

- 400 gr. wild fennel

- 5 anchovy fillets

- 30 gr. sultanas

- 30 gr. pine nuts

- olive oil

- a small onion thinly chopped

- salt

- 6 ts of breadcrumbs

- 20 gr. saffron powder (for the white/yellow version)

- tomato puree or concentrated tomato extract (for the red version)

1. Wash sardines well under running water. Then wash also fennel and boil it in a large pot with salted water. Once it is cooked, drain it but do not eliminate the water. On a cutting board chop the fennel thinly and leave it aside.

2. In a sauce pan put a drizzle of olive oil on a medium heat, add the chopped onion and let it brown for a couple of minutes.
Add the anchovy fillets cutting it in small pieces using a wooden scoop or spatula just like in the pic on the right. They have to melt and become a paste.

3. Then put sultanas and pine nuts mixing all together.

4. Take half the quantity of the sardines, (leaving out the ones that are not broken that will be used after) and mix them in the sauce in small pieces too.

5. At this point add the saffron if you are doing the white/yellow version, or add some tomato puree if you prefer the red one (pic on the left). It's important to melt the concentrated tomato that has to become again a sort of paste. You can put a bit of fennel water to help melt the tomato puree.

6. Finally put the chopped fennel in the pan, together with a dipper full of the water in which has cooked. Mix well and place on top of the fennel the remaining sardines that should all be in one-pieces.

7. Let cook the sauce with a lit for about 10-15 minutes on a low heat. (Picture below)




8. In the meantime cook the pasta (bucatini or ziti) in the remaining fennel water as usual and drain it. If the water is not enough for all the pasta add some more water but remember to check the pasta on salt before draining it.

9. While pasta is cooking, in a small frying pan on a medium heat prepare the breadcrumbs with a drizzle of olive oil and stir the two ingredients until they become homogeneous and kind of dark brown in color (but not burnt).

10. Now you can either place it on a serving dish covering it with all the condiment and sprinkle the breadcrumbs on top and eat it as it is or doing the same process but placing it on a oven tray and bake it for about 10 minutes at a temperature of 200° C. Serve hot.

Close your eyes for a second and enjoy the great Sicilian taste, the earth and the sea forever bond!

"Sarde a beccafico", the unique Sicilian sardine rolls

Do you know what "sarde a beccafico" are? And why they have got this strange name? This is a typical Sicilian dish made of fresh sardines filled with our traditional ingredients: breadcrumbs, olive oil, pine nuts and raisins. Beccafico (which is a little bird similar to a warbler or quail, literally means beak figs). These were little birds called so because they liked to beak figs. In  ancient times Sicilian Nobles used to hunt and eat them. They said that their  meat was nice and tender so they were eating them with all the guts.


The poor people having more sardines than birds started to cook them adding some lemon and orange juice to the filling, to mitigate the strong smell and taste of the fish.


Ingredients and preparation for 4 people:
500 gr fresh sardines

200 gr breadcrumbs
5 tablespoons olive oil
1 tablespoon sugar
50 gr raisins
50 gr pine nuts
Juice and zest of one lemon (or if preferred half lemon and half orange)
20-22 bay leaves

Clean the sardines and remove the backbone. In a pan on a low heat, brown the breadcrumbs with 3 tablespoons of olive oil and remove from heat as soon as it gets golden. Add raisins, pine nuts, lemon zest. Add 2 more tablespoons of olive oil, then start filling the sardines, each at a time.


Once you had put the mix roll it up very carefully, because they are extremely delicate and easy to break.Put a leaf of bay to separate each roll and if you prefer stick a small wooden stick on each roll.

Mix the sugar with the lemon juice (or lemon and orange juices) and sprinkle on the fish to moisten and perfume the dish before baking it.

Now bake in a preheated oven (180°C) for about 10-15 minutes. It is a perfect starter or a great side-dish, hot or cold it doesn't matter, you are going to love and enjoy it!!!!

Sardines meatballs in tomato sauce, what a dish!

Do you know how to cook fish meatballs? It is a delicious specialty all Sicilian called "Polpette di Sarde". This recipe is something I love to eat during winter and fortunately my father, who is very good at, prepared it few days ago. Basically they are meatballs but done with fresh sardines, which means a lot heavier and a lot healthier.

Here comes the recipe: 

You will need 500 gr. sardines - 100 gr.grated pecorino cheese - 100 gr sultanas - 50 gr pine nuts - breadcrumb - parsley or fresh mint - oil of olive - salt - pepper - tomato sauce

First, you need to wash the fish and getting rid of head, bones and tail. Then, cut it and put it in a bowl together with the pecorino cheese, the sultanas, the pine nuts and the parsley (or mint) finely chopped. 
Add also salt, pepper and the breadcrumb (about 4-5 spoons) until the mix is quite solid.

Now in a pan, put half bottle of tomato sauce, add salt and sugar and a pinch of cinnamon as well. Let heat the sauce, when it's hot you can do your little balls and place them inside the sauce being careful not to break them in pieces.

Put the heat at the minimum, the lid on the pan and let them cook for about 20-25 minutes. Finally add a couple of spoons of extra virgin olive oil. Serve hot with some slices of rustic bread. You will have a delicious, healthy Sicilian dinner. Enjoy!