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Name: Pasta with Bread Crumb Sauce - Pasta con il Pangrattato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 pound Bucatini; 1 pound Fennel leaves; 1 1/2 Cups Dried bread crumbs; 5 Fillets Anchovies; 3 tablespoons Raisins; 4 tablespoon Pine nuts; 1 clove Garlic; 1/4 Cup Italian flat leaf Parsley chopped

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INGREDIENTS

1 pound Bucatini
1 pound Fennel leaves
1 1/2 Cups Dried bread crumbs
5 Fillets Anchovies
3 tablespoons Raisins
4 tablespoon Pine nuts
1 clove Garlic
1/4 Cup Italian flat leaf Parsley ; chopped

Servings

INSTRUCTIONS

Clean the fennel, remove the fronds from the stalk and disregard the stalks. and boil in salted water for 3 minutes. Drain and chop the fronds. Keep the cooking water for boiling the pasta.

In a small saucepan with 2 tablespoon of olive oil, place the anchovy fillets and garlic whole (for removal when brown). Press down on the anchovies with fork until dissolved. Add the chopped fennel leaves, raisins and pine nuts. Remove from heat. In a 10” skillet with 2 tablespoons of olive oil brown the breadcrumbs until golden stirring constantly. Add the anchovy’s, chopped fennel, raisins and pine nuts and stir,

Meanwhile cook the bucatini al dente. Drain pasta and turn to serving bowl. Toss in breadcrumb mixture and mix. Garnish with the chopped parsley and serve with Grated paremesean or caccicavoli cheese..

NOTES

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Pasta with Bread Crumb Sauce - Pasta con il Pangrattato

1 pound Bucatini
1 pound Fennel leaves
1 1/2 Cups Dried bread crumbs
5 Fillets Anchovies
3 tablespoons Raisins
4 tablespoon Pine nuts
1 clove Garlic
1/4 Cup Italian flat leaf Parsley chopped

Clean the fennel, remove the fronds from the stalk and disregard the stalks. and boil in salted water for 3 minutes. Drain and chop the fronds. Keep the cooking water for boiling the pasta.

In a small saucepan with 2 tablespoon of olive oil, place the anchovy fillets and garlic whole (for removal when brown). Press down on the anchovies with fork until dissolved. Add the chopped fennel leaves, raisins and pine nuts. Remove from heat.  In a 10” skillet with 2 tablespoons of olive oil brown the breadcrumbs until golden stirring constantly. Add the anchovy’s, chopped fennel, raisins and pine nuts and stir,

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 8 Servings

Calories: 314
Calories from Fat: 34 (11%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 1.6g
Cholesterol 6.4mg		2 %
Sodium 123.1mg		4 %
Potassium 479.9mg		13 %
Total Carbohydrate 57.8g		17 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 53.5g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 314

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