Denne version af pasta con le sarde, en hjertesund siciliansk klassiker, bruger konserverede sardiner i stedet for friske, skære ned på forberedelsestidspunktet. Sardinben, blødgjort under konservering, er næppe mærkbar – og fuld af calcium.
Kilde: Martha Stewart Living, november 2013
Samlet tid
Forbered
portioner
ingredienser
Kørselsvejledning
Cooks Notes
Hvis hele hvedepasta er en hård sælge i dit hus, prøv et multigrain-mærke.
This version of pasta con le sarde, a heart-healthy Sicilian classic, uses preserved sardines instead of fresh, cutting down on preparation time. Sardine bones, softened during preservation, are hardly noticeable – and full of calcium. Source: Martha Stewart Living, November 2013. This recipe takes 25 minutes total, with 20 minutes of preparation time, and serves 4. The ingredients include 3 tablespoons of extra-virgin olive oil, plus more for drizzling, 1 large bulb of fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds, 2 stalks of celery, thinly sliced on the bias, plus 1/4 cup celery leaves, 3 cloves of garlic, thinly sliced, coarse salt and freshly ground pepper, 10 ounces of short tubular whole-wheat pasta, such as penne rigate or elicoidali, grated zest of 1 lemon, and 1 can (4.2 ounces) of sardines packed in olive oil, drained. The directions involve heating oil in a large straight-sided skillet over medium-high heat, adding fennel, celery, and garlic and cooking, stirring often, until tender and deep golden, about 8 minutes, and removing from heat. Meanwhile, bringing a pot of salted water to a boil, cooking pasta according to package instructions, reserving 1 cup pasta water, and draining. Adding pasta and pasta water to skillet with vegetables, cooking over medium-high heat, stirring to coat pasta, until heated through, 2 to 3 minutes, stirring in fennel fronds, celery leaves, and lemon zest. Breaking up sardines into large pieces and gently folding into pasta, seasoning with salt and pepper, and drizzling with oil. Cooks Notes suggest trying a multigrain brand if whole wheat pasta is not preferred.
Carl
27.04.2023 @ 08:07
This version of pasta con le sarde, a heart-healthy Sicilian classic, uses preserved sardines instead of fresh, cutting down on preparation time. Sardine bones, softened during preservation, are hardly noticeable – and full of calcium. Source: Martha Stewart Living, November 2013. This recipe takes 25 minutes total, with 20 minutes of preparation time, and serves 4. The ingredients include 3 tablespoons of extra-virgin olive oil, plus more for drizzling, 1 large bulb of fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds, 2 stalks of celery, thinly sliced on the bias, plus 1/4 cup celery leaves, 3 cloves of garlic, thinly sliced, coarse salt and freshly ground pepper, 10 ounces of short tubular whole-wheat pasta, such as penne rigate or elicoidali, grated zest of 1 lemon, and 1 can (4.2 ounces) of sardines packed in olive oil, drained. The directions involve heating oil in a large straight-sided skillet over medium-high heat, adding fennel, celery, and garlic and cooking, stirring often, until tender and deep golden, about 8 minutes, and removing from heat. Meanwhile, bringing a pot of salted water to a boil, cooking pasta according to package instructions, reserving 1 cup pasta water, and draining. Adding pasta and pasta water to skillet with vegetables, cooking over medium-high heat, stirring to coat pasta, until heated through, 2 to 3 minutes, stirring in fennel fronds, celery leaves, and lemon zest. Breaking up sardines into large pieces and gently folding into pasta, seasoning with salt and pepper, and drizzling with oil. Cooks Notes suggest trying a multigrain brand if whole wheat pasta is not preferred.