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Name: Perciatelli with Fresh Sardines
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 tb Virgin olive oil; 1 lb Perciatelli pasta; 2 bn Italian parsley; 3 lb Fresh sardines; 4 Anchovies (salted variety); 1/4 c Pine nuts; 1 c Fennel leaves roughly; 1/4 c Currants soaked 15 minutes; 1 md Red onion chopped into; 1 tb Crushed red pepper; 1/2 c bread crumbs Toasted

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INGREDIENTS

4 tb Virgin olive oil
1 lb Perciatelli pasta
2 bn Italian parsley
3 lb Fresh sardines
4 Anchovies ; (salted variety)
1/4 c Pine nuts
1 c Fennel leaves ; roughly
1/4 c Currants ; soaked 15 minutes
1 md Red onion ; chopped into
1 tb Crushed red pepper
1/2 c bread crumbs ; Toasted

Servings

INSTRUCTIONS

Bring 6 quarts water to boil and add 2 tablespoons salt. Scale, gut and fillet sardines (you can also ask your fish monger to do this for you). In a 12- to 14-inch saute pan, heat olive oil over medium high heat until just smoking. Add onion, currants, pine nuts, anchovies and red pepper and cook until softened, about 8 to 10 minutes. Add sardine fillets and fennel leaves and continue cooking 3 to 4 minutes, until fish pieces have just cooked, stirring carefully. Cook pasta according to package instructions until just al dente and drain well. Toss hot pasta into pan with sardines and stir to coat. Add 1/4 cup toasted bread crumbs and parsley. Stir through and serve immediately. Sprinkle with remaining bread crumbs. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5692 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 22:32:48 -0500 From: Meg Antczak

NOTES

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Perciatelli with Fresh Sardines

4 tb Virgin olive oil
1 lb Perciatelli pasta
2 bn Italian parsley
3 lb Fresh sardines
4 Anchovies (salted variety)
1/4 c Pine nuts
1 c Fennel leaves roughly
1/4 c Currants soaked 15 minutes
1 md Red onion chopped into
1 tb Crushed red pepper
1/2 c bread crumbs Toasted

Bring 6 quarts water to boil and add 2 tablespoons salt.    Scale, gut and fillet sardines (you can also ask your fish monger to do  this for you).    In a 12- to 14-inch saute pan, heat olive oil over medium high heat until  just smoking. Add onion, currants, pine nuts, anchovies and red pepper and  cook until softened, about 8 to 10 minutes. Add sardine fillets and fennel  leaves and continue cooking 3 to 4 minutes, until fish pieces have just  cooked, stirring carefully.    Cook pasta according to package instructions until just al dente and drain  well. Toss hot pasta into pan with sardines and stir to coat. Add 1/4 cup  toasted bread crumbs and parsley. Stir through and serve immediately.  Sprinkle with remaining bread crumbs.    Yield: 4 servings  Recipe By     :MOLTO MARIO SHOW #MB5692    Posted to MC-Recipe Digest V1 #273    Date: Fri, 1 Nov 1996 22:32:48 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (2564g)
Recipe Makes: 1

Calories: 6528
Calories from Fat: 2398 (37%)

Amt Per Serving		% DV

	Total Fat 266.4g	355 %
	Saturated Fat 37.4g	187 %
	Monounsaturated Fat 104.2g
	Polyunsanturated Fat 101g
Cholesterol 2248.1mg		692 %
Sodium 14370.5mg		496 %
Potassium 8180.8mg		215 %
Total Carbohydrate 562.1g		165 %
	Dietary Fiber 29.7g	119 %
	Sugars, other 532.3g
Protein 452.3g		646 %
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: 6528

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