Member: Adriano Parisi Asaro
SAINT JOSEPH’S PASTA
Castelvetrano
| 500 g bucatini or spaghettoni | |
| 1 kg very fresh sardines | |
| 1 bunch of wild fennel | |
| 30 g raisins | |
| 30 g pine nuts | |
| 2 salted sardines | |
| Half an onion | |
| Salt | |
| Chilli pepper (to taste) | |
| Extra virgin olive oil | |
| 1.5 kg cauliflower | |
| 1 bunch of sweet sparaceddi | |
| 1 bunch of bitter sparaceddi | |
| 1 bunch of asparagus (thunder asparagus) | |
| 200 g breadcrumbs | |
| Garlic to taste | |
| Almonds to taste |
Member: Adriano Parisi Asaro SAINT JOSEPH’S PASTA Castelvetrano
| 1. | Clean the wild fennel, removing the thicker and tougher parts, place it in a pot with water and bring to a boil until well cooked |
| 2. | Reserve some of the cooking water |
| 3. | Cut it into small pieces and set aside |
| 4. | Clean the two salted sardines under running water, removing the skin and the central bone |
| 5. | Clean the fresh sardines, descale them and remove the bones and the head |
| 6. | In a pot, sauté the finely chopped onion, chilli pepper and salted sardines, breaking them up with a wooden spoon |
| 7. | Add the fresh sardines and after 5 minutes the wild fennel |
| 8. | Add the raisins and pine nuts |
| 9. | Adjust the salt and finish cooking |
| 10. | Wash the cauliflower and cut it into florets, wash the bunches of sparaceddi as well |
| 11. | Boil the vegetables separately in plenty of salted water and, when well cooked, drain them keeping the cooking water |
| 12. | Sauté the vegetables with a clove of garlic in a casserole with 1 dl of extra virgin olive oil, stirring until they are almost falling apart |
| 13. | At this point prepare the toasted breadcrumbs |
| 14. | In a non-stick pan, pour the breadcrumbs, a drizzle of oil; over moderate heat stir frequently with a wooden spoon until the breadcrumbs have an amber colour |
| 15. | To the wild fennel cooking water, add enough vegetable cooking water to cook the pasta |
| 16. | Cook the bucatini very al dente, drain them and pour them into a large bowl |
| 17. | Dress with half the sardine sauce and part of the vegetables, mix well |
| 18. | Butter and sprinkle with breadcrumbs a baking dish, place a layer of pasta on the bottom, dress with sauce, distribute half of the remaining vegetables, sprinkle with toasted breadcrumbs |
| 19. | Pour the rest of the pasta and proceed as for the first layer |
| 20. | Finish with toasted breadcrumbs and chopped almonds and a drizzle of oil |
| 21. | Bake at 200 degrees for about half an hour until a golden crust forms |
| 22. | Let it rest for at least about ten minutes before serving |
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