Isola delle Femmine Connection


Pasta con Sarde
Adapted from a recipe by Francesca Ferranti Giamona


   greens from 1 fennel plant
   1 15 or 16 oz can crushed tomatoes
   1 onion, minced
   1/3 cup raisins
   1/3 cup pine nuts
   8 anchovy fillets, chopped
   8 oz canned sardines
   1 tablespoon fennel seeds
   olive oil
   salt and pepper to taste 
   1 lb thin spaghetti


   Cook the fennel green in 4 quarts of water for about 15 minutes.  Remove the greens, but reserve the water.  You'll need some for the sauce and the rest for cooking the spaghetti.  Chop the cooked greens or process in a food processor.

   In a heavy skillet, saute the onion in olive oil until translucent.  Add the anchovies and continue cooking for a minute or two.  Add the chopped fennel greens, tomatoes, raisins, fennel seeds, and pine nuts.  Continue cooking for about 10 minutes over low heat.  Crush the sardines and add them to the sauce.

   Cook the spaghetti in the fennel water al dente.  Toss the pasta with the sauce and serve.  Traditionally, pasta dishes containing fish are NOT served with grated cheese.

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