Tagliatelle with marinated sardines
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Some pastas work because they have a homogeneous sauce, hut this is a good example of one in which every mouthful is different. As you turn the tagliatelle with our fork the sauce coats it, but you also spear pieces of melting sardines and golden raisins, and different flavors and textures jump out at you.
ingredients
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serves: 4
1 recipe quantity of fresh egg pasta dough
2/3 cup olive oil
1 leaf bay
sprig of rosemary
2 juniper berries
3 black peppercorns
2 cloves
8 white onions (thinly sliced)
10 medium-sized sardines
2 tablespoons flour
vegetable oil for deep-frying
5 tablespoons white wine vinegar
2 tablespoons golden raisins (soaked in water for about 30 minutes)
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 718
- Total Fat: 42.7 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Cholesterol: 108.2 mg
- Sodium: 302.6 mg
- Total Carbs: 64.3 g
- Dietary Fiber: 4.2 g
- Sugars: 12.7 g
- Protein: 19.1 g
preparation
1. Make the pasta and roll the dough through the machine. Work with one strip of pasta at a time. If it is dry or frilly at the edges, trim with a sharp knife. Then cut the pasta strip into lengths roughly 8 inches long. Attach the tagliatelle cutter to your pasta machine and put the strips through one at a time.
2. Put the oil, herbs, juniper berries, peppercorns and cloves into a deep saucepan over a low heat, turn up the heat and let the flavors gently infuse the oil. When the herbs begin to fry very gently, add the sliced onion, season with salt and cook very gently, without frying, fer about 20 minutes, until the onion is soft but net dark and the volume has reduced right down and is covered by the oil.
3. Meanwhile scale the sardines, clean them and fillet them. Season the fillets and dust lightly with flour.
4. Heat the vegetable oil in a deep fryer or pan (no more than one-third full). To test whether it is hot enough. put in a little flour and, if it fries, then the oil is ready. Put 2 or 3 sardine fillets at a time on a skimmer or metal sieve and dip into the oil for l minute. They shouldn't color and should be rare inside — they will continue cooking in the warm marinade. Drain on paper towels to soak up the excess oil.
5. Turn up the heat under the pan containing the onions and slowly, slowly add the vinegar. Turn the heat off and add the golden raisins.
6. Put 2 or 3 tablespoonfuls of this mixture into a deep dish. Place the sardines on top and cover with the rest oil, the mixture. Leave to cool
7. And then cover with plastic wrap. Leave in a cool place (preferably not the fridge) to marinate for 2 to 3 hours. (You can marinate them overnight, but in that case put them in the fridge and bring up to room temperature when you are ready to use them.)
8. Put a large pan of water on to boil for the pasta.
9. Take the herbs and cloves out of the marinade. Then, with a slotted spoon, transfer the sardine mixture to a large saute pan. Place on low heat and let everything warm through. At the same time, using a spoon, gently smash some of the sardines and onions.
10. Add the pasta to the pan containing the sardines and toss for a minute or so, adding a little oil from the marinated sardines ( go gently, as you don't want the pasta to be too oily). Also add a little of the reserved cooking water, if necessary, to loosen the sauce, and serve.
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