---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Perciatelli With Fresh Sardines
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        3 lb fresh sardines
        4 TB virgin olive oil
        1 md red onion, -- chopped into
      1/2    -inch dice
      1/4 c  currants, soaked 15 minutes
  :          in warm water -- and
  :          drained
      1/4 c  pine nuts
        4    anchovies (salted variety),
  :          rinsed and drained
        1 TB crushed red pepper
        1 c  fennel leaves, -- roughly
  :          chopped
        1 lb Perciatelli pasta, --
  :          preferably Italian
      1/2 c  toasted bread crumbs
        2 bn Italian parsley, finely
  :          chopped -- to yield 1/2 cup
  
  Bring 6 quarts water to boil and add 2 tablespoons
  salt.
  
  Scale, gut and fillet sardines (you can also ask your
  fish monger to do this for you).
  
  In a 12- to 14-inch saute pan, heat olive oil over
  medium high heat until just smoking. Add onion,
  currants, pine nuts, anchovies and red pepper and cook
  until softened, about 8 to 10 minutes. Add sardine
  fillets and fennel leaves and continue cooking 3 to 4
  minutes, until fish pieces have just cooked, stirring
  carefully. Cook pasta according to package
  instructions until just al dente and drain well. Toss
  hot pasta into pan with sardines and stir to coat. Add
  1/4 cup toasted bread crumbs and parsley. Stir through
  and serve immediately. Sprinkle with remaining bread
  crumbs.
  
  Yield: 4 servings
  
  Recipe By     :MOLTO MARIO SHOW #MB5692
  
                                        Date: Fri, 1 Nov
  1996 22:32:48 -0500
 
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