Julie Andrieu proves that a pasta dish can just as easily be synonymous with summer as a salad. The host unveils a pasta recipe every Wednesday on her Instagram account and has not given up her habit in favor of sunny days. ” Even in summer, I do not deviate from the pasta appointment on Wednesday! today, I offer you my version of one of the most famous dishes in Sicily: the bucatini alle sarde », She wrote in the caption of her publication. An original sardine and fennel-based recipe that has made its mark on the social network. ” The best pasta I have ever known “,” great recipe with everything I love “,” My mouth is watering », Can we read among the comments. And we must admit that his dish smells of the sun. ⠀
The recipe for ” bucatini alle sardinia »From Julie Andrieu:
Ingredients for 4 persons :
- 300 g of bucatini or bigoli (large spaghetti) ⠀
- 1 can of sardines in olive oil without bones ⠀
- 2 fennel bulbs ⠀
- 2 good pinches of saffron ⠀
- 30 g pine nuts ⠀
- 40 g of raisins ⠀
- 5 anchovy fillets in olive oil ⠀
- 4 shallots ⠀
- 5 cl of white wine ⠀
- 2 good handfuls of breadcrumbs (wholemeal bread if possible) ⠀
- 4 tablespoons of olive oil ⠀
- Freshly ground pepper ⠀
Bring a large pot of water to a boil.
Wash the fennel and peel it in a peeler (if it is very fresh, if not, remove the outer leaves).
Cut the stems and shoots (keep them).
When boiling, salt the water and immerse the fennels in the water.
Cook for 8 min. ⠀
Meanwhile, peel and slice the shallots.
Melt them with the olive oil in a large sauté pan with the pine nuts and the grapes.
Leave to brown for a few moments.
Pound the anchovies into a paste.
Add to shallots.
Stir and remove from heat. ⠀
Drain the fennels (keep the cooking water), remove the core and chop finely.
Add to the sauté pan. Sprinkle with wine, let evaporate, then add the saffron and 10 cl of the fennel cooking water. Season with pepper and simmer while the pasta is cooking. Brown the breadcrumbs in a pan with 1 tbsp of olive oil. ⠀
Pour the fennel cooking water back into a large saucepan and top it up so that the pasta cooks comfortably.
When it boils, cook the bucatinis al dente, drain them (keep a little cooking water) and pour them into the sauté pan.
Add a little cooking water and cook for 1 min, stirring. ⠀
Serve the pasta in a large dish or on plates with the lightly broken sardines on top.
Serve drizzled with a good olive oil and sprinkle with sprigs of fennel and breadcrumbs.
> Also to discover: Julie Andrieu shares her unstoppable tips for an unforgettable sandwich