Salmon Rillettes from Karen’s Kitchen Stories
Marinated Shrimp Salad from A Healthy Life For Me
Pistachio Crusted Baked Cod from Cravings of a Lunatic
Pasta con le Sarde from Savoring Italy
Tuscan Seafood Stew from Food Done Light
Mixed Seafood Risotto from All Roads Lead to the Kitchen
Linguine with Scallops and Broccoli from Kudos Kitchen By Renee
Brussels Sprouts Risotto from Eats Well With Others
Marinated Roasted Vegetables from That Skinny Chick Can Bake
Limoncello Sorbet from Creative Culinary
Zuppa Inglese from Christina’s Cucina
Cranberry Limoncello Spritzer from Snappy Gourmet
What can you be prepared to find on this delicious feast? In my family, we have baccalà, squid, scungilli ‘, calamari (usually fried), clams, mussels, a white fish. There are so many dishes and variations, but my mom and dad used to make an appetizer of stuffed clams, also some fried calamari and a mountain of pasta with mixed seafood. One of my best memories of my parents collaborating in the kitchen was for this festive and delectable evening.
3-4 slices of bread (whatever you prefer)
2 tablespoons extra virgin olive oil
Preheat the oven to 300°F. Grind the bread up in a food processor. 3-4 slices of bread should yield about 2 cups of bread crumbs. In a large bowl, toss the breadcrumbs with olive oil. Place the breadcrumbs on a baking sheet and toast for about 10 minutes until golden brown (rotate halfway through). Allow the breadcrumbs to cool. Place the breadcrumbs in the food processor and pulse a few times until the breadcrumbs are finely processed. Store in an airtight container. I keep this batch of breadcrumbs in a plastic container in the fridge and use it up in about a month.
A big GRAZIE to Heather for asking me to co-host this event and for the wonderful bloggers that joined in!
Pasta con le Sarde
- 1 bunch about 6 baby fennel bulbs with their fronds
- 1 to 1 1/4 pounds fresh sardines cleaned, scaled, deboned, and roughly chopped (or 2 tins of canned sardines)
- extra virgin olive oil
- 1 medium onion finely diced
- 3 salt-cured anchovies
- 1/2 cup white wine
- 1 pound pasta bucatini, spaghetti, or linguini
- 1/4 cup toasted pine nuts
- 1/4 cup raisins or currants
- sea salt and freshly ground black pepper
- toasted breadcrumbs for garnish
- lemon zest
- Bring a large pot of salted water to a boil. Drop in the baby fennel and fronds and cook until tender, about 8 to 10 minutes. Drain and chop; set aside. If you can’t find baby fennel, use chopped fennel and cook with the onion.
- Heat a large skillet with 1/4 cup olive oil. Add the onions and saute until soft but not browned, about 5 minutes. Add the white wine and the anchovies and break up with a wooden spoon.
- Meanwhile, drop the pasta into a pot of salted water and cook until just al dente. Drain and set aside.
- Add the reserved fennel, raisins, pine nuts, and a ladle of pasta cooking water to the skillet.
- Cover and simmer for 10 minutes.
- Add the sardines and continue to cook, uncovered, until the sardines are cooked through. Add the reserved pasta and a good drizzle of extra virgin olive oil. Stir to combine. Season with salt and pepper.
- Garnish with the breadcrumbs and lemon zest.