Perciatelli With Fresh Sardines

---------- Recipe via Meal-Master (tm) v8.04

Title: Perciatelli With Fresh Sardines
Categories: New, Text, Import
Yield: 4 servings


3 lb fresh sardines
4 TB virgin olive oil
1 md red onion, -- chopped into
1/2 -inch dice
1/4 c currants, soaked 15 minutes
: in warm water -- and
: drained
1/4 c pine nuts
4 anchovies (salted variety),
: rinsed and drained
1 TB crushed red pepper
1 c fennel leaves, -- roughly
: chopped
1 lb Perciatelli pasta, --
: preferably Italian
1/2 c toasted bread crumbs
2 bn Italian parsley, finely
: chopped -- to yield 1/2 cup

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

Date: Fri, 1 Nov
1996 22:32:48 -0500

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