AT A GLANCE
"The sardine pasta dish at Sagra is delicious and a little
different. Can you publish the recipe, please?"
Marcus Gayle, Palm Beach, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Preheat oven to 180C. To make pangrattato, combine bread, bruised garlic and 50ml oil, season to taste and toss to combine. Spread on a baking tray lined with baking paper and bake, shaking occasionally, until golden (4-5 minutes; discard garlic). When bread is cool enough to handle, pound in a mortar and pestle and set pangrattato aside.|
|02||Heat remaining oil in a frying pan over medium heat, add pine nuts and stir occasionally until golden (3-4 minutes). Add chopped garlic, fennel, onion and saffron, and stir occasionally until fennel and onion are tender (10-12 minutes; add a splash of water if sticking). Add wine, sardines, anchovies and strattu, and simmer until oil separates from sauce (5-6 minutes). Add raisins and reduce heat to low.|
|03||Cook spaghetti in a large saucepan of boiling salted water until just undercooked (3-4 minutes), then drain, reserving 250ml water. Add spaghetti to sardine sauce with about 200ml pasta water, increase heat to medium-high and simmer until pasta is al dente (3-4 minutes). Season to taste, adjust consistency with extra pasta water if it’s a little dry (you’re after a light sauce consistency) and serve hot scattered with pangrattato, parsley, fennel pollen and finely chopped fennel fronds.|
Note Salted anchovies are available from select grocers and delicatessens. Strattu is a concentrated tomato paste available from select Italian grocers and delicatessens. Fennel pollen is available from select delicatessens and Waimea Trading. If it's unavailable substitute toasted ground fennel seeds.