Do you have leftover Colomba? Here's how to recycle it and transform it into a tasty Sicilian first course!
Pasta with sardines is a traditional Sicilian recipe. This recipe is a variant by Chiara Caprettini, a friend of Loison and author of the NordFoodOvestEst Blog, who says: “Thinking of food with Sicilian ingredients is always a source of honor and wonder, and for this idea I have a special guest from Veneto: the Colomba with Late Ciaculli Mandarin (Presidio Slow Food) to make this dish truly unique”.
The recipe
Here are the ingredients of the recipe and the step-by-step process.
- Ingredients
- 2 servings
- 160 g of spaghettoni
- 1 slice of Mandarin colomba (about 40 g)
- 1 red onion
- 1 teaspoon of anchovy paste
- 2, 3 sardines in lemon oil
- 20 g of raisins
- 30 g of pine nuts
- a sachet of saffron
- a drop of whiskey
- 1 sachet of saffron
- 40 g of rocket
- a bunch of wild fennel
- olive oil, salt and pepper to taste.
Directions
Soak the raisins.
Fry the finely chopped onion in olive oil and pepper in a pan. Add the anchovy paste, sprinkle with Whiskey and cook until the onions are soft.
Blanch the fennel beards for a few minutes, drain them, and once warm, chop them up and add them to the pan along with the onions. Add the slightly crumbled sardines, a spoonful of their oil, the pine nuts, the drained raisins, the saffron dissolved in a drop of water and cook everything for a few minutes.
In the meantime, in the same boiling water where you blanched the fennel, throw in the spaghetti and cook it about 2/3 of the time indicated on the package (about 7 minutes). Then drain them al dente, and finish cooking in the pan with the sauce, adding a few tablespoons of cooking water. Adjust the salt if necessary. Stir in the last minute with two tablespoons of evo oil, adding the arugula and tossing well.
Cut a slice of leftover Colomba, break it up and serve the spaghettoni with a dash of lemon extra virgin olive oil.
