Pasta con le Sarde: The perfect mix of sea and land
Pasta con le Sarde is one of the most representative dishes of Sicilian culinary tradition, with a history and recipe as fascinating as they are unique. Rich in flavors and aromas, it is a dish capable of bringing together ingredients from both land and sea, creating a perfect balance. Prepared with fresh sardines, wild fennel, pine nuts, raisins, and saffron, it is a recipe that tells the story and culture of the island, shaped over the centuries by different dominations and culinary influences.
The history of Pasta con le Sarde
The history of Pasta con le Sarde dates back to the 9th century. Commander Eufemio from Messina had been exiled from the island after numerous attempts to make it independent. Seeking refuge in Africa, he allied with the Saracens and later set sail once again for Sicily, hungry for revenge. However, his crew suffered from a much more tangible hunger, and while the battle raged, an anonymous Arab cook gathered a few local ingredients, combining them wisely to create what we now know as Pasta con le Sarde.
The recipe for Pasta con le Sarde
The recipe for Pasta con le Sarde naturally begins with 300 g of fresh sardines, which must be cleaned by removing the head, guts, and central bone. A bunch of wild fennel is then boiled in water for 10 minutes, set aside, and the cooking water preserved. Meanwhile, 30 g of raisins are soaked in water, and four anchovies are chopped into pieces. In a pan with oil and onion, the anchovies are sautéed. A packet of saffron is dissolved in a glass of water and then added to the pan. The raisins and 25 g of pine nuts are also added and cooked for a minute. The sardines and chopped fennel are then incorporated, seasoned with salt and pepper to taste, and left to cook for a couple of minutes. Once the pasta is cooked—spaghetti, thick spaghetti, or bucatini being the ideal choices—it is mixed with the sauce, ensuring all the rich flavors of this traditional Sicilian dish come together perfectly.
