Pasta <em>Con le Sarde</em> (Sicilian Pasta With Sardines) Recipe

Serious Eats
Serves: 4 Save

Ingredients (13)

  • 1/2 cup (120ml) dry white wine
  • 1 1/2 ounces (45g) golden raisins (about 1/4 cup)
  • Pinch saffron, optional
  • 4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
  • 1/2 teaspoon ground fennel seed
  • 1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • 1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
  • 1 cup minced yellow onion (about half of one large 1-pound onion)
  • 4 oil-packed anchovy fillets
  • 1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
  • 5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
  • 1 pound (450g) bucatini or spaghetti

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
Save
Add to List