My Frond-ness for Fennel - Linguine con le Sarde

I figured, since I just finished touting the healthy deliciousness that is Fennel, I should probably post a recipe that uses something other than the bulb.  I mean, there ARE other parts to the plant, and as I stated in Risotto al Finoccho, they are all edible.   This particular recipe utilizes the feathery leaves.

Normally, when I cook Italian cuisine, I tend to stay in the northern area of the country.  True, I venture down to Lazio, on occasion, and delve into Campania for San Marzano Tomatoes and Mozarella di Bufala.  I even dip my toe in Abruzzo for Montepulciano. (which is awesome with lamb by the way) Most of the time, however, I tend to stay around Emilia-Romagna and it's northern neighbors Liguria, Piemonte, Aosta, Lombardia, Trentino, Veneto, and Friuli.  Heck, my last Fennel recipe was a risotto and risotto is a Northern Italian dish, at least for the most part.  But today, I wanna take a trip south.... WAY south.  Across the water.  Though it's really not all that much water.  The Destination?  Sicilia (Sicily).  In particular, Palermo.   For that is where this dish hails from. Though I have heard it said that the invading Moors are actually responsible for this dish, which is why it contains Currants.

I know this will not be everyone's cup of tea, but I cannot help myself.  I LOVE Sardines.  They are simply delicious and they're amazingly good for you.  Besides being virtually mercury-less, unlike some other long lived fish, sardines are chock-full of Omega-3 fatty acids and loaded with calcium. They're really like health food in a can, I swear.  But we aren't done yet.  This dish contains Pine nuts as well.  Those little nuggets of cholesterol lowering yumminess.  Pine nuts are high in Oleic acid (a mono-unsaturated fat which helps reduce LDL and increase HDL production) and rife with Vitamin E (a fat soluble antioxidant).  Now once we add in the cancer fighting, anti-inflammatory power for Anethole, from the Fennel, and you have a pasta dish of such healthy proportions, it is truly a fearsome thing to behold.

So this one is for the fish lovers out there.

Linguine con le Sarde

1/2 cup dried Currants (those would be Zante Currants, black currants are hard to find)
2 oz Fennel leaves (about 3 bulbs worth of fronds, depending on how they are trimmed up)
3/4 cup Olive Oil
1 cup Panko
1/2 cup Pine Nuts
3.5 oz Shallot, minced
5 Anchovy Fillets
3 4-oz cans Sardines (they are about 3 oz after draining)
pinch of Saffron
Salt and Pepper to to taste
1 lb Linguine (or more appropriately Bucatini)

Begin by soaking the Currants in enough hot water to cover them for 15 minutes.

Bring a pot of salted water to a boil and drop in the fennel "feathers" and blanch for 2 minutes.

Remove them with a slotted spoon to a cutting board and chop them roughly.

2 TB Olive oil in a skillet set over medium heat.

Toast Panko in the hot oil, tossing frequently, until all crispy and golden.

Remove from the pan and set aside.

Wipe the pan and toast the pine nuts too.

Set them aside as well.

Add 1/2 cup Olive oil to the pan.

When heated, saute the shallot until soft. (about 5 minutes)

Add Anchovy fillets and cook, stirring, until they break apart. (about 3 minutes more)

Add the Sardines and stir them in carefully, you don't want to break them up too much.

Add the Currants and Fennel, and simmer for 5 minutes.

Meanwhile, drop the Linguine into the same water you blanched the Fennel fronds in.

Remove the skillet from the heat and add the Pine Nuts.

When the pasta is done, quickly remove 1 cup of the pasta water and set aside.

Drain the Linguine well.

Pour the Linguine back into the pot and toss with 2 TB Olive oil. (this will help the sauce cling to the pasta)

Pour the Sardine mixture over the Linguine and toss gently.......

adding pasta water as necessary until everything becomes well blended and moderately "saucy".

(I only needed 3/4 cup of the pasta water this time)

Pour into a warm serving bowl

Then sprinkle with about 1/2 cup of the toasted Panko.

Serve with remaining Panko to be used at the diner's discretion.

And here is the gratuitous extreme close up shot....  :)

Mangia!!
~~

Pope Pius's Personal Pasta - Pasta alla Papalina

I realized last night, while I was linking my posts together in last nights dinner of Strozzapreti, that even though I had referenced this dish, I had never blogged about it. Then it all became clear. The last time I made this, was right before I was sent out of town for 2 weeks to work in the Riverside office. Thus I never posted it. So, since it has come to my attention, I must make it now, and blog about it.

Papalina, or at least the way I learned it, is similar to Pasta alla Carbonara in preperation and basic ingredients. A cured meat, eggs, hot pasta and a flavorful aged cheese. Granted, Carbonara has a bit more punch with the Cracked Black Pepper and a slightly cleaner palate feel because of the Lemon Zest. But, don't let this deter you from making Papalina, as it is QUITE delicious in it's own right. All kinds of Buttery, Shalloty, Prosciuttoy, and Grana Padanoy. Yes, I know I am making up words... Hey, if it was good enough for Pope Pius the XII then it must be divinely inspired, right?

The real trick with the Papalina is that the construction of the sauce does take place in the pan and not on the pasta in layers like Pasta alla Carbonara. Just be careful not to over cook and scramble your eggs (the cheese and cream help to prevent this, but it is still possible. I know, I have done it. Though they were the tastiest scrambled eggs, ever!!)

Linguine alla Papalina

12 oz Linguine
4 oz butter
1 Shallot, diced
4 oz Prosciutto, diced
2 Eggs
1 Egg yolk
4 oz Grana Padano or Parmigiano-Reggiano cheese, freshly grated; Divided
3 TB heavy cream
Kosher salt and pepper

Cook pasta according to package directions... yaddah yaddah yaddah....
In a medium skillet over medium heat, melt 2 oz butter.
When the butter foams, add the shallot and prosciutto and sauté until the shallot is soft.

Remove from skillet and set aside

In a small bowl, beat the eggs, 2 oz of the Grana cheese, and the cream

Add the remaining of the butter to your skillet.

When the butter begins to foam, add the egg mix and either toss quickly or use a whisk to prevent curdle.

Add the sautéed prosciutto, salt and pepper. (beware of over salting, grana is salty and so is prosciutto)

Pour over warm linguine

Toss briskly, if the sauce seems a little too thick, either add a little pasta water, or a little warm cream.

Serve Immediately with remaining 2 oz of grated Grana Padano or Parmigiano-Reggiano.

Mangia!!
~~

Happy As a Clam, I Am - Linguine con Vongole

I don't really have a clever anecdote for this recipe. I just wanted it. And when I get a "hankerin" for Linguine and Clams.... Well, there is just no denying it. OK, there is, but it's usually only a matter of waiting until I can get my hands on Manila Clams. Which I finally did this evening. Thus my constant craving for Linguine con Vongole has finally been satiated.

I love adding leek to this dish, I think it adds a roundness to the clam flavor. I have to thank Tyler Florence for turning me onto the idea of toasted bread crumbs as a garnish, although I like a little more crunch, so I use Panko instead.

Yes, I am now gorged on Linguine and Clams.

I am happy as a clam. ahr ahr ahr!!!!!

Linguine con Vongole

1 lb Dried Linguine
Sea Salt for the water
1/4 cup Extra Virgin Olive Oil plus more for serving
2 small leeks, halved and sliced thin (white and light green parts)
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup Pinot Grigio or other Dry White (Sauvignon Blanc – Go for Grassy flavors)
1 Lemon; Juice & Zest
3 TB unsalted Butter
Sea salt (This is important, it DOES taste different)
Freshly ground black pepper
2 handfuls fresh Italian Parsley, finely chopped; possibly divided, it is your choice
(optional) 2 TB Panko; lightly toasted (I picked this up from Tyler Florence, and I LIKE it)

Aren't they gorgeous???

Bring a large pot of water to a boil, Salt it liberally
Meanwhile, heat the olive oil over medium flame in a sauté pan with a lid.
Add the leeks, garlic and red pepper flakes; sauté for 2 minutes.

Add wine, lemon juice and zest; stirring to combine.

Then add the clams.

Cover and cook, shake the pan occasionally, until all the clams are opened, 7 - 8 minutes.

Drop your pasta cook 1 minute less than the lowest time on the package (cause your gonna cook it a second time)
Place Panko in a small skillet tossed with a small amount of olive oil.

Toast over medium heat until Golden Brown.

Chop Parsley.

Discard any unopened clams once 8 minutes is up.
Crank the flame up to medium-high heat.
Add Linguine and butter along with Sea salt and Pepper. (I use tongs to remove the pasta from the water)
Stir the pasta with the clams to it's nicely coated.
Pour contents into a warm Pasta bowl, sprinkle with at least 1 handful of the chopped parsley (this is to taste, I use the other handful when plating). Toss again.

Divide amongst the serving bowls.
Hit each plate with a drizzle of Olive oil, more parsley and a sprinkle of Toasted Panko.

Mangia!!
.