No. I want to try it. We need restaurants that are willing to make something like this around here, because if I cooked and ate any of the major ingredients by themselves, I would be full. 😀
Okay, really, did you buy two sets of pans, one for normal daily use, and another set for special occasions like videos? Also, love the stove. Very nice.
I'm a history nerd, and recipes like this are absolutely ancient (pre-Columbus). Tomatoes came from the Americas and Italian recipes used dried fruits like this before the introduction of the tomato. Beautiful to see such a medieval recipe.
My late dad used to make this. He was Sicilian and so it came natural to him, though personally I never cared much for fish and pasta. Still made me smile to see you like it.
@@vincenzosplate Yeah, he used to love eating raw fennel once a week as well as making broccoli and ricotta ditalini, and various aubergine things like bakes or frying them in egg. So yeah, Pasta con Sarde (as he called it) brings back memories for the family for sure. Grazie tante
I had this dish in Cefalú Sicilia in early August. I had so much great food while I was there but I stopped in Castelbuono and it was by far my favorite dish! Delicious! Brava Vincenzo!
Ciao my friend. Thank you. This is one of the best specialties that Sicily has to offer but its not well know outside of sicily. Hope you can join us in italy next year. Write an email to join the tour waitlist ciao@vincenzosplate.com
Sultanas(raisins) are wonderful with many dishes. I think they would be great with this dish! They would mellow out the sardines. Some people don’t seem to like the idea but I can’t wait to try it.
This is a Sicilian classic! My family was from Palermo and our version is a little more labor intensive but the basic ingredients are the same. Thank you for introducing pasta con le sarde to your audience!
It’s wonderful to hear that you have a family connection to Palermo and a version of this classic dish! I appreciate you sharing that, and I’m glad to introduce pasta con le sarde to others. It’s a fantastic dish with such rich flavors and tradition. Thank you for the support!
@@vincenzosplate I have made it several times but I'm the only one in my family who likes it so it's been quite a while since I made it. My sister makes it too and one of her kids also makes it. So in a way the tradition is continued. My grandparents were from Santa Christina Gela which is a small village near Palermo. They had 9 kids including my Mom who was the middle child with 2 older brothers, 2 older sisters, 2 younger brothers, and 2 younger sisters. You don't get more in the middle than that! Thank you for posting your videos. I really enjoy your content.
That's very very nice. I love sardines (most people either detest them or don't like them) so this dish is very much something I would eat. The fennel leaves and the very expensive saffron elevates this dish. I wish I had the means to perfect this dish but I don't. Oh well.
This looks great! I'd love to try this recipe in a heartbeat😍 I started watching your videos a couple weeks ago and I have cooked your Bolognese sauce and Lasagna. They were so delicious and my family loved them, too💕 Thank you very much for sharing your love of food and your wonderful recipes!
Ciao and thank you. Glad you find my channel. I try to share the beautiful recipes from Italy. The bolognese is great and the lasagna is outstanding. Give a big hug to the family from me. How many kids do you have?
It’s refreshing to see a chef present a recipe with sardines. This fish seemed to be much more popular in America a few decades ago. I would also be interested in recipes from Italy that just use anchovies. Some people get them on pizza, but I bet there are some really good pasta dishes that use them in addition to this one. Thanks for posting!
It’s great to hear that you’re excited about sardines and anchovies! Anchovies do add a wonderful depth of flavor to pasta dishes, and there are some fantastic Italian recipes that showcase them. They’re often used in sauces like puttanesca or in dishes like pasta alla Gricia. Thanks for your feedback, and I’m glad you enjoyed the post!
Hey Vincenzo! It's pure happiness watching you cook. And even better watching you eat them 😊 Thank you for sharing these wonderful and authentic recipes ❤
Sicily is about as North African as you can get. You know it's a true Sicilian recipe if has raisins, pine nuts and capers in a sauce that isn't red. Saffron and fennel in the brew is a tad eccentric to our way of cooking, but hey, why not?
Since watching your channel, cooking Italian food in my home has been such a joy! Your videos and recipes are so accessible and easy to follow. It has also made me realise that there's so much more to pasta other than the usual Bolognese, lasagne, carbonara that you always find in restaurants. 😊
Seriously I am not one to leave comments but with your contagious passion and professionalism ,I just had too. Thank you for sharing this amazing dish. I am exited to discover more amazing recipes on your channel. I give you 10 on 10. Grazie mille !
Love sardines. Definitely going to make this soon! Wild fenel is easy. Plant it once and you will have it forever in your garden! Grazie mille, Vincenzo!!
I just love your videos. I am canadian and really enjoy getting advice from a true Italian chef. I will be making spaghetti and meat balls this weekend and they will be small Meatballs just like you suggest!
This is exactly the kind of content I like: no need for professional skills or years of practice, homely and mostly inexpensive ingredients (except for the saffron). This is what we need now that grocery prices have gone up so much. More like this, please!
When my Sicilian family made this dish, it was as exciting as Christmas. We were crazy about it. LOVED IT, The combination of flavours is so amazing and unique. My mother put in a bit of sugar in with the breadcrumbs and it created a savoury and mildly sweet flavour, like some Vietnamese combinations have, using fish sauce. It may be an acquired taste but I would love to be back at my Mom's table and have some, now. We did have it more tomato--y. You can buy cans of the sauce here in Canada and just cook the pasta and make up your bread crumbs. Not as fresh but not too bad for a quick and tasty meal. Nice job on the video.
The wild fennel is actually quite common to find growing outdoors, I have some growing near my house that I have harvested before and it just grows back.
That's great! Wild fennel is such a flavorful find, and it’s awesome that you can harvest it right near your house. It adds such a unique taste to dishes and always grows back for more!
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pasta le sarde looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it
A tip from an Iranian where we have probably most experience with Saffron: grind it first with some coarse salt and then pour hot water over it. Not only will you have a much more intense color, but also best thing about saffron: great taste and aroma
I've used canned Tuna fish instead of Sardines, because I couldn't find the ones as shown in the video, but it tastes just great!! Loved it thank you!!
As a Chef, I prepare a similar dish with Sardines, and as great as Saffron is but unattainable to many, what I then use is Tarragon, and any Fish dish is always fantastic using not fresh, but dried Tarragon because when dried, it triples the great taste and of course, Shallots or simply diced Onions, absolutely delectable dishes!
I was watching the video and thinking I could make it cheaper and more simple using tarragon instead of both the saffron and fennel. I would like to try it with the saffron though, it's amazing when I can be bothered tracking it down and paying the exorbitant price for it.
Ma Vincenzo!! Sei stato così attento con le sarde e poi le hai schiacciate tutte con quella pinza??? ahahah Ti sto prendendo in giro. La ricetta è meravigliosa!
Caro Vincenzo, da "non Siciliano" la prima volta che ho scoperto questa ricetta è stato qualche anno fa alla TV quando l'ha cucinata lo chef Giorgio Locatelli alla BBC, mentre stava in Sicilia. Lui disse di usare il "finocchetto selvatico Siciliano" e mi sono detto che stando all'estero non valeva la pena di provare a cucinare questo piatto senza questo ingrediente... Ma adesso con il tuo video ci proverò, visto che indichi ingredienti trovabili un po' ovunque , grazie! 😊
AH! Pasta con Le Sarde. I have been eating this all my life ( I am over 60) made every year for Saint Joseph's Day as it is our tradition (Sicilian American) my Mother made when she passed I kept the tradition going. The last three years my daughter insisted on making it with me so she can make when I am gone, I am as proud Papa. Our way is somewhat different as you need to feed 12 or more people our dinning room table was always packed on Saint Joseph's Day! We use Bucatini/Perciatelli it is a red sauce big pot for 2 pounds of the pasta now more back in the day. We use all the things you do plus the fennel bulb is diced and put in your olive oil with everything then a bunch of good canned crushed tomatoes. Two things to try step the raisins in white wine just warn them in it a bit and use some of the fennel leafs in the bread crumbs this will work in your recipe also.
I love the idea of this pasta. My heritage is Swedish which means all seafood is fair game, but my stomach is Italian. So for me sardines and anchovies seems perfect!
One of the best Italian pasta dishes I know! I've cooked this a few times. At first I was skeptical about the raisins. But it's really a great dish! 👍👍 P.S.: If you don't have fennel greens at hand, you can use mortared fennel seeds or a small splash of Greek "ouzo", which has a similar anise aroma. P.P.S.: One of your best recipes in a long time!
This dish seems nice, even though i do simpler versions either sardines or mackerel which i like more, but finally i see a recipe with canned fish 😂 and i do love it even if u just make it with olive oil and garlic alone its great
@@vincenzosplateI was a kid, but I believe sometimes she would use smelts instead of sardines, we didn’t have much back then, and we grew our own finocchio, so sometimes we had the tops, sometimes she would cut up the stock very thin, seems that we always had finocchio around Easter time. She always made her own crumbs, I guess the only real difference was using Smelts instead of sardines sometimes.
I have done almost exactly this for many years - it's great! But I disagree about making sure the sardines don't break up - if you're feeding 4-5 people they need to break up enough so everyone gets a fair amount 1) toast some breadcrumbs, and when cold mix with finely grated parmesan 2) onions, anchovies and a tin of sardines in extra virgin oil (squirt of tomato optional, chilli optional) 3) crushed garlic then some water to prevent burning 4) I put oat bran now - this soaks up the flavours and gives you the texture of toasted breadcrumbs in the sauce as well (plus good for digestion and heart!) 5) I've done this with Dill as the herb Toss the pasta in Serve with the breadcrumb/parmesan mix In the UK we have a thing called Pilchards - these are just big sardines - and a 400g tin of 'pilchards in brine' costs less than £2. Easily enough to feed 4 people. I love tins of pilchards - they're a great base for all sorts of fishy things (e.g. fry one large onion, 2 x garlic, 1 x 400g tin of pilchards (don't drain it!), then 3 x Mutti 400g tins, simmer for 20mins - great for freezing in portions!)
I was laughing when you said 300 gr of pasta for 2-3 people, most (non-Italian) recipes say 80 gr per person! Which is nonsense, so thank you for proving me right. What a great recipe. 🤗
@@randomfist797 could you clarify for our cousins on the other side of the pond? It's not pound as their unit of money, but as the weigh unit. Because I know a lot of people can lose a few pounds in a day over there and be totally fine, but if we do in North-America, it's detrimental to our health.
Just returned here from some YT-channels with insane food health claims, like from a ghost train ride, and I can feel my soul get healed again over Vincenzo's delicious pasta dishes. I like the combination of Pasta and Sardines and do it by myself in different preparation methods, mostly in a more spicy manner. The flavour of Sardines is even strong enough to stand some Peperoncino and/or Garlic. Instead of grained salt I prefer Anchovies conservated in salt and a saturated brine, which I let desintegrate very slowly in the Olive Oil. And well yes, sometimes I do need dishes with a taste that reminds me about the scent of a port. Strangely enough for a landlubber like me...
Hey Vincenzo I have been following your recipe for 4 years and I learn a lot of Italian authentic recipe from you and alot of your RUclips channel about pasta I learn and cook for my parents and they 10 times love it but now I'm in a bakery academic by the way I make different types of bread like Ciabatta and focaccia so hope you send more authentic Italian cuisine I'm Johnny from Malaysia
Chef Vincenzo, what a great recipe! I have already sent it to My Good Friend at work! Can You substitute anything for the saffron? Just asking. Bellisimo!Keep up the great work Chef!
Went to Sicily this summer. Visited 5 towns on the eastern part (Taormina, Syracuse, Noto, Modica, Ragusa). I have not seen this dish once. Looks incredible though ... i must try it one day. *But I have seen carbonara made with ham, cream na cheese (no mention of ehat kind of cheese)
Sounds like you had an amazing trip! While pasta with sardines is more common in western Sicily, especially around Palermo, it’s a must-try if you ever find it. As for that carbonara, it’s always interesting to see local variations, but nothing beats the original with guanciale and Pecorino Romano. If you do try the pasta with sardines, I hope you’ll enjoy it as much as the sights in Sicily!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
This is one of the most underrated pastas in Italy. Have you ever tried it before?
No. I want to try it. We need restaurants that are willing to make something like this around here, because if I cooked and ate any of the major ingredients by themselves, I would be full. 😀
Wild Fennel? Just look on the side of railway tracks.
Okay, really, did you buy two sets of pans, one for normal daily use, and another set for special occasions like videos? Also, love the stove. Very nice.
I have a couple of cans of sardines I now have a plan for thank you ❤
Are saltanas raisins? I haven’t heard of them before.
@@Jimbowlcoach Saltanas and raisins are very similar. They differ slightly in the way they are prepared. Use what you have in stock.
I'm a history nerd, and recipes like this are absolutely ancient (pre-Columbus). Tomatoes came from the Americas and Italian recipes used dried fruits like this before the introduction of the tomato. Beautiful to see such a medieval recipe.
FINALLY ! The sardine pasta recipe I've been waiting for ! I love sardines so much ! ❤
I hope you enjoy 🐟
My late dad used to make this. He was Sicilian and so it came natural to him, though personally I never cared much for fish and pasta. Still made me smile to see you like it.
Glad to hear that this recipe brought back sweet memories of your father!
@@vincenzosplate
Yeah, he used to love eating raw fennel once a week as well as making broccoli and ricotta ditalini, and various aubergine things like bakes or frying them in egg. So yeah, Pasta con Sarde (as he called it) brings back memories for the family for sure.
Grazie tante
I had this dish in Cefalú Sicilia in early August. I had so much great food while I was there but I stopped in Castelbuono and it was by far my favorite dish! Delicious! Brava Vincenzo!
Thank you! Will you give a try to this recipe!?😄
LOVE SARDINES…excellent recipe….NEED MORE RECIPES that incorporate SARDINES!
Being half German, rollmops, canned mackerel, sardines, anchovies and other canned fish were a staple in the house... This is right up my alley!!!
I love authentic Italian recipes and I love sardines. From the Philippines - thank you, Vincenzo!
"Hi pasta, welcome to the pan. We've been waiting for you!" LOLOL I love your passion and style Vincenzo!
Ahahha! Cooking is all about passion ❤️
This looks _absolutely_ divine.
I hope you have more tour of Italy trips coming up next year - I do plan to partake of one!
Ciao my friend. Thank you. This is one of the best specialties that Sicily has to offer but its not well know outside of sicily. Hope you can join us in italy next year. Write an email to join the tour waitlist ciao@vincenzosplate.com
Sultanas(raisins) are wonderful with many dishes. I think they would be great with this dish! They would mellow out the sardines. Some people don’t seem to like the idea but I can’t wait to try it.
Feel free to experiment with this recipe and let me know how it goes! 👨🍳🐟
This is a Sicilian classic! My family was from Palermo and our version is a little more labor intensive but the basic ingredients are the same. Thank you for introducing pasta con le sarde to your audience!
It’s wonderful to hear that you have a family connection to Palermo and a version of this classic dish! I appreciate you sharing that, and I’m glad to introduce pasta con le sarde to others. It’s a fantastic dish with such rich flavors and tradition. Thank you for the support!
I made this for dinner last night. My family loved it! Grazie mille, Vincenzo!
My grandparents were from Sicily and made this a couple of times per year. My Mom always called it "Spaghetti with Grass".
Do you like to keep the tradition going? 😄
@@vincenzosplate I have made it several times but I'm the only one in my family who likes it so it's been quite a while since I made it. My sister makes it too and one of her kids also makes it. So in a way the tradition is continued. My grandparents were from Santa Christina Gela which is a small village near Palermo. They had 9 kids including my Mom who was the middle child with 2 older brothers, 2 older sisters, 2 younger brothers, and 2 younger sisters. You don't get more in the middle than that! Thank you for posting your videos. I really enjoy your content.
Mom was Irish, perhaps?
@@davidh9844 She was Sicilian as
@dale1956ties wrote, mate.
That's very very nice. I love sardines (most people either detest them or don't like them) so this dish is very much something I would eat. The fennel leaves and the very expensive saffron elevates this dish. I wish I had the means to perfect this dish but I don't. Oh well.
This looks great! I'd love to try this recipe in a heartbeat😍
I started watching your videos a couple weeks ago and I have cooked your Bolognese sauce and Lasagna. They were so delicious and my family loved them, too💕
Thank you very much for sharing your love of food and your wonderful recipes!
Ciao and thank you. Glad you find my channel. I try to share the beautiful recipes from Italy. The bolognese is great and the lasagna is outstanding. Give a big hug to the family from me. How many kids do you have?
It’s refreshing to see a chef present a recipe with sardines. This fish seemed to be much more popular in America a few decades ago. I would also be interested in recipes from Italy that just use anchovies. Some people get them on pizza, but I bet there are some really good pasta dishes that use them in addition to this one. Thanks for posting!
It’s great to hear that you’re excited about sardines and anchovies! Anchovies do add a wonderful depth of flavor to pasta dishes, and there are some fantastic Italian recipes that showcase them. They’re often used in sauces like puttanesca or in dishes like pasta alla Gricia. Thanks for your feedback, and I’m glad you enjoyed the post!
This recipe looks fantastic!
Thank you Vincenzo!
You're welcome! I highly recommend you give it a try!
I lived in Palermo for a month and ate all sorts of pastas, but this was so unique and interesting. Thanks for the video and the memory.
Glad to hear that this video brought back warm memories to you!
Hey Vincenzo! It's pure happiness watching you cook. And even better watching you eat them 😊
Thank you for sharing these wonderful and authentic recipes ❤
And thank you for all the love and support my friend! It means the world to me 🙏🏻
Cercavo questa ricetta e sono felice di averla finalmente trovata😊... Grazie 🎉. Amuni!!
I do love sardines and this dish looks fantastic. The videos on your channel always make me want to cook … and eat.
Saffron, fennel leaves and sultanas ... very arabic, or north african.
Lovely recipe.
Yes, you are right. This pasta has some arabic flavors inside!
Sicily is about as North African as you can get. You know it's a true Sicilian recipe if has raisins, pine nuts and capers in a sauce that isn't red. Saffron and fennel in the brew is a tad eccentric to our way of cooking, but hey, why not?
Only the Western side. We don't use raisins and pine nuts on the Eastern side
I love your videos like this. this looks like i can smell it across the sea...YUM!!!
Haha, you should also try to cook it, so you can taste it!!!!
I'm from Corsica & i love your recepees! You're my favorite chef !
Since watching your channel, cooking Italian food in my home has been such a joy! Your videos and recipes are so accessible and easy to follow. It has also made me realise that there's so much more to pasta other than the usual Bolognese, lasagne, carbonara that you always find in restaurants. 😊
Aw thank you so much! Messages like yours are my biggest motivation to keep sharing my recipes with you guys❤
Seriously I am not one to leave comments but with your contagious passion and professionalism ,I just had too.
Thank you for sharing this amazing dish. I am exited to discover more amazing recipes on your channel.
I give you 10 on 10. Grazie mille !
Another great recipe! I cant wait to try this at home. Thank you brother.
You are welcome my friend!
Enjoy cooking 😊
Love sardines. Definitely going to make this soon! Wild fenel is easy. Plant it once and you will have it forever in your garden! Grazie mille, Vincenzo!!
Enjoy cooking my friend 😋
I am sure it will be tasty!
Kiitos!
❤️
Absolute stunner Vincenzo! We love your food and the way you teach us. Thank you !
Ah, thank you my friend!
I just love your videos. I am canadian and really enjoy getting advice from a true Italian chef. I will be making spaghetti and meat balls this weekend and they will be small Meatballs just like you suggest!
Happy Saturday, Vincenzo perfect timing thanks for sharing
Cheers
Rob
You're welcome! Happy cooking 👨🍳
This is exactly the kind of content I like: no need for professional skills or years of practice, homely and mostly inexpensive ingredients (except for the saffron). This is what we need now that grocery prices have gone up so much. More like this, please!
Bellisimo!!!! Merveilleux,
Gracie Mille Vincenzo!!! ✨️💕
You are welcome my friend ❤️
Hey Vincenzo
I’ve tried this recipe! Fcking delicious! I effectively tried it with high quality 🇵🇹 sardines
Cheers from Miami 🇺🇸
Excellent. I had this dish in Cefalu my favorite city in Sicily! Saluti
Looks incredible. I love sardines.
Then you're going to love this recipe! Enjoy 😄
Going to do this one strait away, off to the shop for all the ingredients. Bet the flavour is incredible. Nice one Vince 👏🏻
Happy to have inspired you to try this recipe! Let me know how it will turn out for you 😊
It was a triumph my friend, thank you 👍🏼
When my Sicilian family made this dish, it was as exciting as Christmas. We were crazy about it. LOVED IT, The combination of flavours is so amazing and unique. My mother put in a bit of sugar in with the breadcrumbs and it created a savoury and mildly sweet flavour, like some Vietnamese combinations have, using fish sauce. It may be an acquired taste but I would love to be back at my Mom's table and have some, now. We did have it more tomato--y. You can buy cans of the sauce here in Canada and just cook the pasta and make up your bread crumbs. Not as fresh but not too bad for a quick and tasty meal. Nice job on the video.
The wild fennel is actually quite common to find growing outdoors, I have some growing near my house that I have harvested before and it just grows back.
That's great! Wild fennel is such a flavorful find, and it’s awesome that you can harvest it right near your house. It adds such a unique taste to dishes and always grows back for more!
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pasta le sarde looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it
Thank you so much for all the love and support my friend!
Nothing better than toasted breadcrumbs in pasta, especially if you are using cheap ingredients and are on a budget. Love it !!! ❤️❤️❤️
I am glad you loved the video!
A tip from an Iranian where we have probably most experience with Saffron: grind it first with some coarse salt and then pour hot water over it. Not only will you have a much more intense color, but also best thing about saffron: great taste and aroma
Finally!!!! A family favorite! Thanks, Vincenzo!
Enjoy cooking my friend ❤️
😍 I grew up on this!!! ❤❤❤
Wow!! You made yours look like a work of art- so beautiful!! Looks absolutely delicious!😋 💯 🎉
Thank you my friend ❤️
Non riesco proprio a mangiarle le sardine, neanche in un bel piatto così, gran bel lavoro Vincenzo, perdono se non la proverò però 🙏
Wow thank you for this video I should show my wife this video to ask to cook this pasta. Please pray that she could cook this pasta for me after work.
Why don't you cook it for her, hmm?
I am sure it will taste amazing!
❤❤❤ I will make it for sure this week....i love sardines ❤
Let me know how it will go! Happy cooking!
That looks delicious! It's the first time I've seen this recipe.
I hope you give it a try, it tastes even better than it looks!
Yum! Looks delicious.
You should try to make it ❤️
Wonderful recipe!
I like to add a couple of anchovies while toasting my bread crumbs. They disappear and add a level of sea bacon to the flavor!
❤sea bacon! Exactly 😊
Sounds tasty!
I've used canned Tuna fish instead of Sardines, because I couldn't find the ones as shown in the video, but it tastes just great!! Loved it thank you!!
As a Chef, I prepare a similar dish with Sardines, and as great as Saffron is but unattainable to many, what I then use is Tarragon, and any Fish dish is always fantastic using not fresh, but dried Tarragon because when dried, it triples the great taste and of course, Shallots or simply diced Onions, absolutely delectable dishes!
I was watching the video and thinking I could make it cheaper and more simple using tarragon instead of both the saffron and fennel. I would like to try it with the saffron though, it's amazing when I can be bothered tracking it down and paying the exorbitant price for it.
I making it right Now! Thank You For Sharing The Recipe.
Enjoy cooking my friend 😋
Another great video
Thank you my friend 😊
I happen to have some smoked canned clams in my cabinet right now. Considering whipping this up with those instead. No grocery store trip needed
Wow I made this pasta and it's delicious thanks so much for sharing Vincenzos
You are welcome my friend!
Enjoy cooking!!!❤️
Ma Vincenzo!! Sei stato così attento con le sarde e poi le hai schiacciate tutte con quella pinza??? ahahah Ti sto prendendo in giro. La ricetta è meravigliosa!
Wow - just made it. Definitely one of your best recipies. Love it.
Oh, I am glad to hear that my friend ❤️
I remember a good pasta con sarde served to me in Pantelleria at some small place there 😊
Now you can make one at home!
I want to try, looks incredible. Greeting’s from Brazil!
You should definitely make it!
Wow, this plus your swordfish dish are on my list this spring.
This looks delicious
Caro Vincenzo, da "non Siciliano" la prima volta che ho scoperto questa ricetta è stato qualche anno fa alla TV quando l'ha cucinata lo chef Giorgio Locatelli alla BBC, mentre stava in Sicilia. Lui disse di usare il "finocchetto selvatico Siciliano" e mi sono detto che stando all'estero non valeva la pena di provare a cucinare questo piatto senza questo ingrediente... Ma adesso con il tuo video ci proverò, visto che indichi ingredienti trovabili un po' ovunque , grazie! 😊
Looks great
I am glad to hear that!
Great recipe, thanks a lot, mate👍🥰
Thank you my friend ❤️
😋 that looks so good. i eat canned sardines a lot.
Then you're going to love this recipe!
AH! Pasta con Le Sarde. I have been eating this all my life ( I am over 60) made every year for Saint Joseph's Day as it is our tradition (Sicilian American) my Mother made when she passed I kept the tradition going. The last three years my daughter insisted on making it with me so she can make when I am gone, I am as proud Papa. Our way is somewhat different as you need to feed 12 or more people our dinning room table was always packed on Saint Joseph's Day! We use Bucatini/Perciatelli it is a red sauce big pot for 2 pounds of the pasta now more back in the day. We use all the things you do plus the fennel bulb is diced and put in your olive oil with everything then a bunch of good canned crushed tomatoes. Two things to try step the raisins in white wine just warn them in it a bit and use some of the fennel leafs in the bread crumbs this will work in your recipe also.
Awesome! Love sardines
@KC3DJV As do I! This video is making me hungry. 😀
And sardines are very good for you. Hope you guys get to make it
Bravo Vincennzo.
Personally, I dont think this is simple dish, However, really interesting and impressive combination. Well done V!
Thank you my friend!
You should try to make it ❤️
Looks good. I haven’t been cooking so to sardines for long , but quickly learned easy for the saltiness to overpower the dish.
If you love sardines then you must cook this pasta! I'm sure you're going to enjoy it 😊
(another) Masterpiece, Maestro Vincenzo!!
👏👏👏🙃😛🍽🍷👨🍳🍳👍
Thank you my dear friend!
Toasted breadcrumbs are a great dairy-free option to add flavor and texture. Great recipe👍😊
Happy you liked it! Let me know if you give a try to this recipe 😊
I always thought this dish originates from Sardinia. Anyway, it's delicious! Thank you Vincenzo for thir great recipe!
I am glad you liked it!
Have you tried to make it? 😊
@vincenzosplate Yes, and I love your recipe! Greetings from the Netherlands
I love the idea of this pasta. My heritage is Swedish which means all seafood is fair game, but my stomach is Italian. So for me sardines and anchovies seems perfect!
One of the best Italian pasta dishes I know! I've cooked this a few times. At first I was skeptical about the raisins. But it's really a great dish! 👍👍
P.S.: If you don't have fennel greens at hand, you can use mortared fennel seeds or a small splash of Greek "ouzo", which has a similar anise aroma.
P.P.S.: One of your best recipes in a long time!
Thank you so much for your tip!👨🍳🙏🏻
Adding Safran to the Pizzadough is also great
This dish seems nice, even though i do simpler versions either sardines or mackerel which i like more, but finally i see a recipe with canned fish 😂 and i do love it even if u just make it with olive oil and garlic alone its great
Love the video
Happy to hear!
Bravo, Vincenzo! Però usiamo bucatino in Sicilia e zucchero nel pangrattato. 😊
My Mom use to make this quite a bit when I was a kid, I think she made it a little different, it depended on what she had. Such a fantastic dish.
Do you remember how she was doing it?
@@vincenzosplateI was a kid, but I believe sometimes she would use smelts instead of sardines, we didn’t have much back then, and we grew our own finocchio, so sometimes we had the tops, sometimes she would cut up the stock very thin, seems that we always had finocchio around Easter time. She always made her own crumbs, I guess the only real difference was using Smelts instead of sardines sometimes.
this one looks incredible
It tastes even better!🐟👨🍳
Yummy,can't wait to try.
Enjoy cooking 🧑🍳 😋
mmm looks so good
Can you post a nice fennel salad recipe to use up the rest of the fennel???
You can make a very simple but tasty fennel salad by adding mint, dried cranberry, evoo +/- balsamic, salt & pepper.
Thanks for the great idea you just gave me! Stay tuned for the recipe 😊
Hi Vincenzo - I love your dish!!! I will try it!!!! I am actually going to Italy 🇮🇹 in April 2025!!! I am so excited!
Let me know how this pasta will turn out for you my friend and have fun in Italy 🇮🇹
@@vincenzosplate I will!!!
I have done almost exactly this for many years - it's great! But I disagree about making sure the sardines don't break up - if you're feeding 4-5 people they need to break up enough so everyone gets a fair amount
1) toast some breadcrumbs, and when cold mix with finely grated parmesan
2) onions, anchovies and a tin of sardines in extra virgin oil (squirt of tomato optional, chilli optional)
3) crushed garlic then some water to prevent burning
4) I put oat bran now - this soaks up the flavours and gives you the texture of toasted breadcrumbs in the sauce as well (plus good for digestion and heart!)
5) I've done this with Dill as the herb
Toss the pasta in
Serve with the breadcrumb/parmesan mix
In the UK we have a thing called Pilchards - these are just big sardines - and a 400g tin of 'pilchards in brine' costs less than £2. Easily enough to feed 4 people.
I love tins of pilchards - they're a great base for all sorts of fishy things (e.g. fry one large onion, 2 x garlic, 1 x 400g tin of pilchards (don't drain it!), then 3 x Mutti 400g tins, simmer for 20mins - great for freezing in portions!)
I was laughing when you said 300 gr of pasta for 2-3 people, most (non-Italian) recipes say 80 gr per person! Which is nonsense, so thank you for proving me right. What a great recipe. 🤗
Not Italian here. I'd say 100 g per person, but make a little extra for people with larger appetites.
I like sardines, with limits. Love fennel.
Usually I serve 100 grams of pasta per person! 😊
American here. One pound per person.
@@randomfist797 could you clarify for our cousins on the other side of the pond? It's not pound as their unit of money, but as the weigh unit. Because I know a lot of people can lose a few pounds in a day over there and be totally fine, but if we do in North-America, it's detrimental to our health.
@@vincenzosplate Vincè, 100 grammi solo per vedere se la pasta è cotta ❤️
My Sicilian aunties also do an oven bake version of this, all crunchy on top
Ah, sounds interesting!
I’m making this tomorrow.
Happy cooking!
Just returned here from some YT-channels with insane food health claims, like from a ghost train ride, and I can feel my soul get healed again over Vincenzo's delicious pasta dishes. I like the combination of Pasta and Sardines and do it by myself in different preparation methods, mostly in a more spicy manner. The flavour of Sardines is even strong enough to stand some Peperoncino and/or Garlic. Instead of grained salt I prefer Anchovies conservated in salt and a saturated brine, which I let desintegrate very slowly in the Olive Oil. And well yes, sometimes I do need dishes with a taste that reminds me about the scent of a port. Strangely enough for a landlubber like me...
Looks so good. I love both sardines and fennel.
You know what to do with them now! Happy cooking 😄
Pasta is life! 🍝💜
Agreed!
Sweet - can’t wait to try
Let me know how this recipe will turn out for you 😄
Hey Vincenzo I have been following your recipe for 4 years and I learn a lot of Italian authentic recipe from you and alot of your RUclips channel about pasta I learn and cook for my parents and they 10 times love it but now I'm in a bakery academic by the way I make different types of bread like Ciabatta and focaccia so hope you send more authentic Italian cuisine I'm Johnny from Malaysia
Hey Johnny, thank you so much for your support during these four years. I'm happy to hear that you're becoming a pro at baking bread 😊
look delicious
It was!
Chef Vincenzo, what a great recipe! I have already sent it to My Good Friend at work! Can You substitute anything for the saffron? Just asking. Bellisimo!Keep up the great work Chef!
No, I wouldn't recommend to substitute saffron. 😊
I don't think I have ever lusted after sardines before!
Went to Sicily this summer. Visited 5 towns on the eastern part (Taormina, Syracuse, Noto, Modica, Ragusa). I have not seen this dish once. Looks incredible though ... i must try it one day. *But I have seen carbonara made with ham, cream na cheese (no mention of ehat kind of cheese)
Sounds like you had an amazing trip! While pasta with sardines is more common in western Sicily, especially around Palermo, it’s a must-try if you ever find it. As for that carbonara, it’s always interesting to see local variations, but nothing beats the original with guanciale and Pecorino Romano. If you do try the pasta with sardines, I hope you’ll enjoy it as much as the sights in Sicily!