PASTA CON LE SARDE "A MARE"

THE GOLDEN, THE WILD & THE CRISPY

"PASTA CON LE SARDE" is a historic Sicilian dish and one of the most appreciated of Italian cuisine. A triumph of Mediterranean flavors. Its taste is hard to explain because of the unique combination of savory and sweet ingredients. The result is unforgettable.

The best time to enjoy this delicacy goes from March to September, when Sicily is plenty of wild fennel and the sardines are swimming close to the coast. Traditionally it is enjoyed for St. Joseph's Day (March 19 - the Italian father's day). A fascinating fact is that Pasta con le Sarde was invented.... by accident ( more details inside the KIT box). 

Pasta con le Sarde encloses the essence of the Mediterranean's largest island in a recipe!

Going back to its unique flavor, this dish is the incredible and perfect balance among the bluefish, so abundant in the Mediterranean Sea, the slightly bitter and musty taste of wild green fennel that grows in the Sicilian countryside, further enriched by Arabian ingredients, imported by the Arabs in the IX century BC such as saffron, pine nuts and sultanas. Italian Extra Virgin Olive Oil and Pasta blend these flavors one with another. The result is one of the easiest to make and tasteful dishes of the Italian traditional cuisine.  

ALL THE AUTHENTIC INGREDIENTS AND HOW-TOS  TO BE A GREAT ITALIAN COOK IN 30 MINS

We bring from Italy to your kitchen the best high-quality Gourmet ingredients to make this recipe.

ABOUT THE TRADITIONAL RECIPE

Note from the Authors: When we decided to make a post about this recipe, we asked our aunts in Sicily to send us their signature recipes. Of course, we received 4 different recipes because this is how it works in Italy. Everyone has personalized the recipe, this is actually pretty funny and this is why we love arguing about food while we eat. Eventually, we chose the one also known as " Pasta con le Sarde a mare" ( Thank you, Zia Carmela, for your hint). This expression means literally " Pasta with Sardines in the sea". It is basically a metaphor to say that if you don't have fresh Sardines from the Mediterranean Sea, you can use the best alternative you can. Since the Mediterranean Sea is pretty far from here, the best alternative is Anchovies in Extra Virgin Olive oil imported from Sicily. The same happens for wild fennel and we opted for a delicious wild fennel pesto imported from Sicily as well. In this way, we are sure you are experiencing Authentic Sicilian flavors and scents.

We had very hard time to find the ingredients for the historic recipe, but when it comes to proposing a typical dish we work very hard for finding serious alternatives. Because Alternatives does not mean less authenticity, alternatives mean cultural richness.

VIDEO RECIPE