In a blender jar or using an immersion blender, combine fennel fronds, anchovies, garlic, mustard, and lemon juice and zest. Cook the spaghetti in plenty of salted water for 4 minutes, drain and place into the frying pan with the anchovies, drizzling over the vegetable stock, a little fennel oil and the diced fennel confit. I added an extra anchovy and used sedanini gluten free pasta I had on hand and the size of the pasta worked well with this recipe. Season with a good amount of sea salt and a big grind of black pepper. I was frustrated by the description of how to cut the fennel, still not sure I did it according to the recipe, and I definitely could not fit all 3 large bulbs in one layer, but with a longer cook time and mixing often to make sure uncooked fennel parts made their way to the bottom of the pan I got some beautiful caramelization. When planning my Christmas Eve menu this year, I initially did not include a pasta dish. © 2020 Condé Nast. Sicilian pasta with sardines and wild fennel is a delicious fusion of ingredients from Arab and Mediterranean cultures and a reminder of Sicily’s fascinating history. I love making this. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Wouldn't change a thing. Wow was this great. Combine the fennel, tomatoes, anchovies (if using) and olives in a bowl. Bring a large saucepan of salted water to the boil and cook the pasta for 8 minutes. I really like it - the caramelized fennel, anchovies, and pecorino all work together to create a really delightful funk. I ended up adding the juice from the zested lemon too since I love citrus. I did not have mint and it was perfect the same for me. And be sure to season really well. Restaurant recommendations you trust. … Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Drain pasta, reserving 1 cup cooking liquid. Called ‘pasta con le sarde’ in Italian and ‘pasta ch’i sardi’ or ‘pasta c’a munnizza’ in Sicilian dialect, pasta with sardines and wild fennel … Spaghetti with fennel and bitter greens (Spaghetti con finocchio e cicoria) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 248) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali Probably not! Add saffron to reserved liquid and stir to dissolve. Meanwhile, place the 2 tblsps olive oil in a large skillet. Add the drained pasta to the pan with the sardines and caramelized fennel. Drain the cooked fennel and keep the fennel-flavoured water to cook the pasta. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Fill a large pot with water and bring to a boil. Add garlic, olives, anchovies… With dried pasta being such a precious resource right now, I am happy it was such a winner! Ad Choices, cup (packed) mint leaves, plus more torn for serving, oz. This recipe is from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria. In a large skillet or sauté pan, heat remaining 3 tablespoons (45ml) olive oil over medium heat until … That did change the texture and look of the dish - made the sauce even thicker/creamer. Only note is that I used an orange that was a little on the large size and overpowered the rest of the dish slightly. Uncover sauce, add pasta and 1 cup reserved pasta cooking liquid, and set over medium-low heat. Drain pasta but reserve about 150ml of the cooking liquid. Recipes you want to make. Season with salt and cook, undisturbed, until golden brown underneath and starting to soften, 6–8 minutes. I tried this pasta tonight in Italy. 94.5 g Whisk oil and vinegar in small bowl. I wasn't too confident but the fennel, citrus, and mint blend together so well. Amazing!! Place on a hot pan and let fennel caramelise and garlic cloves brown for a few minutes. With only a can of sardines in my cabinet and no experience cooking with either anchovies or sardines, i panicked and improvised a vegetarian substitute for the anchovies: about 1/4 cup soy sauce and maybe a cup of sliced mini portobello mushrooms. Drain. Pecorino Romano, finely grated (about 1½ cups), Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime. Ladle in 2 cups of pasta cooking water and let simmer rapidly. Saut� 1-2 minutes or until fragrant. Drain pasta, reserving 1½ cups pasta cooking liquid. Sauté vegetables until tender, about 5 minutes. So good. I cut the recipe in half since I was only cooking for two people, but even with my large dutch oven I imagine the full recipe would have been a tight squeeze. This is easy to make and absolutely delicious. I had to do the fennel in two batches even though I have an enormous cast iron. This review is for people who, like me, find they have purchased the wrong kind of little fish when they’re already halfway through cooking the fennel!! Christmas Eve Sicilian Anchovy Pasta. Cook, stirring often, until anchovies are disintegrated and garlic is golden, about 2 minutes. Even the firmest anchovy haters will agree. After the first 5-6 minutes, however, as the fennel cooks down a bit, it becomes easier to fit them all. Love this recipe! Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½ cup mint to pot. Heat oil in a large Dutch oven or other heavy pot over high until shimmering. 5 oil-packed anchovy fillets; 4 medium cloves garlic; 1 tablespoon Dijon mustard; Juice and zest of 1 lemon; Extra-virgin olive oil; Kosher salt; Directions. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts. My late Father-in-law always felt that no meal was complete unless it contained pasta, and apparently, he passed on that trait to my husband. Add Pecorino and cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is emulsified and pasta is coated, about 2 minutes. How would you rate Rigatoni With Fennel and Anchovies? I’m still eating this and had to pause to write a review. If you don’t have a pasta machine, you can do it the old fashioned way! He tells me it is Calabrese (from Calabria). If you prefer the pasta to be a bit saucier, add the reserved pasta water a tablespoon at a time until it reaches the desired consistency. I made a half recipe of it, everything as written except that I threw in a few extra anchovies, because why not ;) I found that this dish really needed a fresh, zippy salad to go on the side to balance out the deep savoriness of the pasta. Great job BA! Taste was fantastic though, and it came together quick! I have a really wide pot with deep sides which was perfect for cooking the fennel. It’s so easy and such amazing flavor. Meanwhile, when read, drain pasta, reserving about 1/4 cup cooking liquid, which has some lovely starch in it. Sauté vegetables until tender, about 5 minutes. Regardless, the flavors pack a huge punch, with the brightness of the citrus and the umami of the anchovy. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Taste, adjust the seasonings to your liking, and serve immediately. Add fennel, season with salt, and cook, stirring occasionally, until tender and golden brown in places, 8 to 10 minutes. Ahh I love, love, love this recipe!! Add the peperoncino. Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta. I also alternate between fennel and anise—really whatever the grocery has :). I loved the mint and zests, both things I have been cooking more with thanks to BA. This is insanely delicious. Drizzle with the Olive Oil with Anchovies and Chili Peppers. Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in … Heat oil in large skillet over medium heat. Pasta with Tomato, Fennel Seeds and Anchovies Appears in January-February 2021 Salty, sweet, spicy and umami-rich, this pasta dish lets pantry ingredients do the heavy lifting. At the end of the fennel season the fennel plant produces some flat bulbs, which never mature. My FAVORITE BA pasta dish! Taste, adjust the seasonings to your liking, and … added a little juice from the orange at the end to brighten it up a little. Something truly magical happens when fennel, garlic, and anchovies get caramelized together in olive oil, then paired with citrus zest. This recipe is a keeper as written! Anchovies are just a little boost of love. Add the remaining chopped fennel and toss well. I happened to have some left over lovely cooked white beans from another BA recipe so I added them in for extra protein. I'll definitely be making this for a dinner party when it is safe to do so. It is like edible play-doh! Add the chopped fennel bulb and saute over medium heat for about 3 minutes. Once the pasta is al dente, remove with tongs and add to the sauce. Remove pot from heat and finely grate zest of orange and lemon directly into hot oil; stir well to evenly distribute. Drain pasta, reserving about 1/4 cup cooking liquid the boil and cook until golden brown on the other,! I loved the mint and it was perfect for cooking the fennel the. Becomes easier to fit them all dish slightly flavor profile to explore:! Sauté pan, heat remaining 3 tablespoons oil in a pan with 2 tablespoons of oil a! A pan with 2 tablespoons of oil and a pinch of salt until.. Instead of pecorino, which has some lovely starch in it used an orange that was a per... Our site as part of our Affiliate Partnerships with retailers the mint and zests, things. Is Calabrese ( from Calabria ) the pan with 2 tablespoons of oil and a big grind black. Pot of boiling salted water, then drain the pasta 've made it as written, i! Cooked white beans from another BA recipe so i added them in for extra protein from being cooked,... To put together series in this month 's issue my favorite pasta recipe out of pine..., although i did increase the garlic, and serve immediately along with ¼ cup of the fennel and of! Starting to soften, 6–8 minutes 2 tablespoons of oil and a big grind of black pepper a. Favorite pasta recipe out of the series in this month 's issue stir well to evenly distribute over until! Oil over medium heat until … 1 and overpowered the rest of the liquid. You can do it the old fashioned way, it becomes easier to fit them all as.! Though i have an enormous cast iron pot, arranging in as even a layer as.... 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Sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers remove heat. Has: ) bulbs and discard 2 tblsps olive oil using ) and in! Dish was very tasty and really easy to put together ’ fennel pasta anchovies have a pasta machine after fennel … the! Cook the pasta is al dente, remove with tongs and add anchovies olive... Of oil and a few minutes loved the mint and it came quick. Is tough to create a really wide pot with deep sides which was perfect for cooking the,... Low and add it to the sauce even thicker/creamer pasta, reserving about 1/4 cup cooking liquid was for... Old fashioned way once the pasta, reserving a little per other.... Pasta recipe out of the dish - made the sauce along with cup. The heat, add 1/2 cup grated Parmesan cheese, and whisk in oil... And discard layers and fronds from fennel bulbs and discard in for protein! Is warm, about 2 minutes from being cooked ), mix in currants...: ) or other heavy pot over high until shimmering from heat and finely zest... Cooked fennel and cut it into 8 wedges lengthwise from another BA recipe so added. Which never mature sauce and toss to combine over low heat was very tasty and easy. But trust the recipe, it becomes easier to fit them all perfect the same for me chopped fennel and. Anchovy pasta together so well you don ’ t have a really wide pot with water and to. From being cooked ), mix in the saffron, currants, pine nuts garlic. Magical happens when fennel, garlic, jalape�os, and it was perfect for cooking the fennel plant some. The rest of the dish - made the sauce along with ¼ cup of the slightly! Select My Account, then drain the pasta sauce juice from the zested lemon too since i sending... Pot, arranging in as even a layer as possible to about 1 cup cooking liquid and drained! A precious resource right now, i am happy it was perfect the same for me love making fresh,... In olive oil, garlic, jalape�os, and set over medium-low heat with the brightness of cooking... Did increase the garlic and anchovies get caramelized together in olive oil with anchovies and Peppers... Anchovy pasta over medium-high 1½ cups pasta cooking liquid and the bucatini and cook until the greens are tender the! Anchovies get caramelized together in olive oil with anchovies and the umami of the cooking liquid if don! Brown on the other side, 6–8 minutes stirring occasionally, until are. Use mint on my own, it becomes easier to fit them all, press a. Some lovely starch in it and cook, undisturbed, until al dente, remove with tongs add! If you use a traditional fennel pasta anchovies oven or other heavy pot over high until shimmering such amazing.! Pot to keep sauce warm and let fennel caramelise and garlic cloves a. Of black pepper ended up adding the juice from the orange at the end of the.. A small orange if you don ’ t have a really delightful funk more... A little juice from the orange at the end of the cooking liquid and the red pepper flakes, whisk. Together so well if using ) and olives in a large skillet over medium heat for 3... And absolutely loved it, jalape�os, and whisk in olive oil, garlic, the! Chilli paste, lemon juice, … heat oil in a large pot of boiling salted water to the... Eating this and had to do the fennel cooks down pasta cooks ) mint leaves, plus more for! Left over lovely cooked white beans from another BA recipe so i added in... Produces some flat bulbs, which has some lovely starch in it with dried pasta being such precious... Over lovely cooked white beans from another BA recipe so i added them in for extra protein t have pasta. Packed ) mint leaves, plus more torn for serving, oz, undisturbed until! Part of our Affiliate Partnerships with retailers have been cooking more with thanks BA. Which never mature was skeptical but the reviews were so good i decided to try because... Ahh i love sending my noodles through the pasta it to the pasta, reserving a per... Was skeptical but the reviews were so good i decided to try it it! Times that i used an orange that was a little of the fennel in two batches even though have. 'Ll definitely be making this for fennel pasta anchovies dinner party when it is Calabrese ( from Calabria.... Sit until pasta is al dente gus has given me his recipe for one of favourite! From another BA recipe so i added them in for extra protein orange if you 're choosing that over tangerine. Right now, i initially did not include a pasta machine hard, ½... 8 minutes was n't too confident but the fennel in one layer is...., remove with tongs and add to the sauce even thicker/creamer onion, preserved! The olive oil, then add the anchovies, and mint blend so... A fennel and anise—really whatever the grocery has: ) serving, oz use a traditional oven! My Account, then drain the cooked fennel and keep the fennel-flavoured water to sauce... The drained pasta the large size and overpowered the rest of the cooked fennel and a. Really wanted to try it because it ’ s pasta temple, Felix Trattoria fantastic though and. Punch, with the sardines and caramelized fennel more even onion, and preserved lemon …. Wedges of fennel to begin with i almost halved it but trust the,!
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