Isola delle Femmine Connection

Pasta con Sarde Adapted from a recipe by Francesca Ferranti Giamona Ingredients:    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 Directions:    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. Home  Surnames  Records Isola Photos Immigrant Photos Fishing Photos  Researchers Monuments Santa Rosalia  Fishing  In the News  Cookbook  World War II  Guestbook   E-Mail

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