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- Macaroni with Sardines, Sicilian
Style
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- Ingredients:
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1 pound (450 grams) Neapolitan style long pasta (bucatini or perciatelli)
1 1/4 pounds (500 grams) fresh sardines
6 salted anchovies (the whole variety you'll find at a deli counter)
2/3 pound (300 grams) bulb fennel
Virgin olive oil
2 tablespoons tomato paste diluted in water, or 1/2 cup tomato sauce
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Directions:
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Remove the heads and tails from the sardines, split and bone them, flour them and fry
them. Salt them well and set them aside.
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Boil the fennel until it's fork tender in lightly
salted water, drain it and mince it.
Cook the pasta, drain it and set it aside.
Clean and bone the anchovies, then set a frying pan with a quarter cup of olive oil on the fire
and cook them, stirring them with a spoon to break them up.
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Add the fennel, lightly
season the mixture with salt and pepper, stir in a half cup of tomato sauce or two
tablespoons of tomato paste diluted with water and simmer the resulting sauce for 10
minutes.
Now that everything is ready, mix the sardines and the anchovy sauce into the pasta in a
heat proof dish, heat the mixture through in the oven and serve it hot.
This will serve 6 or 7.
That's it!
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