Pasta con le sarde alla siciliana | Ricetta tradizionale siciliana passo passo

Pasta con le sarde alla siciliana | Ricetta tradizionale siciliana passo passo
Una ricetta facile, veloce e buonissima anche con la pasta senza glutine, la mafalde.
#pasta #sarde #ricettesiciliane
Trovate la ricetta completa qui: https://www.lacassataceliaca.it/pasta-con-le-sarde-senza-glutine/

→ Sarde a beccafico: https://www.lacassataceliaca.it/sarde-beccafico-senza-glutine-ifood/
→ Sarde Mbuttunati: https://www.youtube.com/watch?v=v0aDEocbA5o
→ Polpette di sarde: https://www.youtube.com/watch?v=uM3K8T1HczE

INDICE:
0:00 Presentazione
0:10 Preparazione della Muddica atturrata
0:42 Pulizia delle sarde
1:48 Preparazione della salsa
3:50 Cottura della pasta
4:39 Finitura
5:00 Assaggio

→ Qui trovate il mio ultimo libro “I miei dolci senza glutine”, 99 ricette senza mix commerciali:
https://amzn.to/47Wq1HJ

Troverete 3 versioni:
Kindle: https://amzn.to/3EOd0m1
Libro cartaceo a colori: https://amzn.to/3sTqR85
Libro cartaceo con copertina a colori e interno in bianco e nero: https://amzn.to/3EFBkXm
→ Qui trovate il libro tradotto in francese “Mes recettes sucrées sans gluten”: https://amzn.to/458GZ2Q
→ Qui trovate il mio libro “30 ricette di pasta senza glutine de La Cassata Celiaca” : https://amzn.to/45Sn8pP
→ Se la ricetta vi è piaciuta, lasciate un “mi piace” ne sarei felice.
→ Se vi fa piacere potete iscrivervi al mio canale YouTube e attivare la campanella delle notifiche, è gratuito.
→ ISCRIVETEVI AL CANALE: https://www.youtube.com/channel/UCm998hmz18PknkYluIwwKkA?sub_confirmation=1
(se acquistate un prodotto tramite il link affiliato di Amazon mi darete un piccolo, ma importante, supporto. Amazon mi riconosce una piccola percentuale sugli acquisti che farete ma per voi è gratuito)

Materiali usati per questo video:
PC: https://amzn.to/3MYJ9fd
Canon EOS 250D: https://amzn.to/3Riarjw
Obiettivo Canon 50mm fisso: https://amzn.to/3uw2MVR
Treppiede: https://amzn.to/47Ne8Ty
Padella in alluminio: https://amzn.to/3WmYcUn
________________
Ingredienti per 2 persone:

200 g pasta senza glutine (formato mafaldine o bucatini)
350 g sarde fresche
3 filetti di acciughe
1 cipolla (200 g circa)
1 mazzetto di finocchietto selvatico (40 g)
30 g di passolina e pinoli
1 cucchiaio di concentrato di pomodoro
pepe
un pizzico di sale
qualche pistillo di zafferano (oppure mezzo cucchiaino di zafferano in polvere)
4 cucchiai di olio d’oliva

per la finitura:
50 g pane raffermo senza glutine
2 cucchiai di olio d’oliva
un pizzico di origano
pepe

Today I offer you one of the typical dishes of Sicily,
pasta with sardines and wild fennel. A very easy dish, very humble, but
extremely rich in flavor. I offer it to you gluten-free. Follow me in the kitchen and let’s see
how to prepare it. We start by preparing the toasted breadcrumbs. This is bread crumb that is then toasted and with this the pasta is dressed when cooked. I took half a gluten-free roll,
chopped it first with a knife and then I chopped it with the food processor, in such a way
to get bread crumbs. We don’t use regular breadcrumbs because the crumb has a different
texture and a different flavor. At that point I poured the crumb into a
pan, added a drizzle of olive oil, oregano, pepper, if you want a pinch of
salt, but not too much, mixed it and put it aside. Meanwhile, I boiled a
pot of water with about 20 g of wild fennel. With everything ready, I focused on the sardines. These are very fresh sardines, here you see half a kilo, a bit less will be needed
for this recipe. They need to be filleted, opened like a book, with the head and
internal organs and the central bone removed. We leave everything else as it is, and handle them on
this sieve. I’ll need the sieve because once all the sardines are cleaned I will rinse them
inside this sieve where all the scales will remain, otherwise these scales
would go down the drain and clog it. So I usually use this technique. Part of
these, as I told you, I will use for this recipe. The others I will open like a book and
use to make sardines beccafico style. If you want here below in the infobox I put the link to the recipe that
is another one of those delights of our Sicily. Once the sardines were ready, I started
preparing the sauce. I chopped onion to which I added
another 20 g of wild fennel. Personally, I don’t like it outside of this context, but I realize that in this recipe it fits
really well, so let’s not skimp because it is one of the two main flavors,
wild fennel and sardines. I chopped everything very finely. Then
I poured abundant olive oil into a pan. I added my chopped onion and wild fennel. I added three anchovy fillets in oil,
about 30 g of raisins and pine nuts, that is, raisins and pine nuts, the equivalent of
a spoonful of tomato paste, some saffron threads or powdered saffron,
and I moved to the stove. On one side I cooked this sauce and on the other side
I toasted the bread. Please, be careful as the bread tends to burn quickly,
so stir it very often. When it starts to become a nice brown color, remove it
and put it in a separate container. Meanwhile, I took care of the sauce. As it dried I added the cooking broth where I cooked, precisely, the wild fennel,
which is also where I will cook the pasta. When the fennel is no longer needed, I remove it
because I will cook the pasta here and so there must be no fennel inside. Meanwhile this is the color
the toasted breadcrumb must have, we call it that, the toasted crumb. I weighed about 200 g of gluten-free mafalde pasta. The recipe is enough for
two people. I continued adding some broth to the sauce because it was a bit too dry,
then I put the sardines in the sauce. I did not touch them to avoid breaking them, since they
will break anyway when we toss the pasta. I cooked the pasta following the instructions
on the package, then drained and put it directly into the pan with the sauce. I added another couple of ladles of pasta cooking water.
I tossed the pasta for another minute and then nothing, the pasta with
sardines, wild fennel is ready. Now simply serve it onto plates and then sprinkle with the toasted breadcrumbs, the toasted crumb. And as
you see the dish is really very simple, very humble, but very rich in flavors.
These are traditional Sicilian flavors. There are raisins and pine nuts which we call passolina
and pine nuts, the toasted breadcrumb, the sardines, everything that is part of the Sicilian gastronomic tradition. If you liked the recipe, try it. Let me know in the comments what you think,
if you already know it, if you appreciated it. If you liked the recipe, leave me a like. If you haven’t yet,
subscribe to my channel, activate the notification bell so you won’t
miss any new gluten-free recipe. Thanks for watching and sharing.
See you at the next gluten free recipe. Bye.