Pasta con le sarde: orginale vs. gourmet con Nino Ferreri e la signora Anna

Hello everyone, I'm Nino Ferreri, chef and owner of the Limu restaurant in Bagheria, Province of Palermo. Today I would like to present to you what is the most iconic dish iconic to our region, namely pasta with sardines. It is a dish that, depending on the country in which it is prepared, takes on different characteristics. different. I will try to achieve the most accurate version traditional pasta with sardines, and I'll also make my own version, more contemporary. To present this dish, I decided to consult one of prominent representatives of Bagherese cuisine, Madame Anna from the Trattoria Bottitta. Trattoria Bottitta is a historic trattoria in the town of Bagheria. who for 50 years has been serving the same version of pasta with sardines, Therefore, I simply couldn't help but disturb Mrs. Anna for her precious advice. This is the previous holder who was in this position, Mr. Santo Castronico, and This was my husband, Giovanni Bottitta, who took over the business. I started when I was very young, at 75. Now we've reached 50 years. of the activity. At first, the premises were literally counted on fingers in Bagheria. My husband and I used to make 100 blankets ourselves, just the two of us, 100 blankets, and we made them We were both doing it all by ourselves, very young. She didn't rest her feet on the ground, mine did not either. Husband, he called himself like a little calf in the hall doing all this work. And he is It went all well, everything perfect, and here we are. Analyzing the pasta a bit with the Sarde, where do we start from? I wanted to understand a few secrets that I could then to include in my luggage, especially. There's no secret, there was so much love put into making it that the result was a dish that was greatly appreciated All of them. We also add pine nuts, passola, we add tomato extract, we don't Let's add saffron. How is it made? It's a very tiring job. because it is a job carried out by many women during summer, when there is All this abundant tomato is completely dried under the sun and becomes Highly elaborate. What is the ideal season to enjoy pasta with sardines? The Sardinian is right down there in March. In spring, too, because it's kissed by the wild fennel. So much so that I've become so attached to this dish Little girl, I loved you so much. Day after day, I liked eating this. type of pasta, something I'm very attached to, which I've also included in my place this dish. I said this dish, in my opinion, is the dish that will carry me Fortuna and it was truly so. What kind of pasta do you use? Then I, for the pasta with The Sardinian uses the bucatino because bucatino is the right pasta for it. with the sardines. Another indispensable element is the mollified, toasted. And that is precisely the seasoning the dish's main ingredient, which must not be missing. The bread that becomes when it dry, the crumb is grated and then worked to make it become Toasted. So it's toasted in a pan? In the pan over low, low heat. light, light. Assume a golden color. Don't make it dark, which then means burnt. Instead, colored, nice and slow, low flame What's taking on color. Also because the toasted crumb was the old cheese, The cheese of the poor, where there wasn't one before. She always has one a small bowl of toasted crumb to give to its customers. If you want some more More and they ask for it, we bring it to the table. But is there anyone else besides her who helps and supports her every day? In the kitchen, me I've always managed on my own. For 50 years I've done everything by myself. It wasn't me who people who put it on alongside to participate, but in the room it was always the family working together. In the kitchen there's the girl, my niece, who is This moment gives me a hand. The future is always what I would like to have. forces to keep going, to still be able to manage it, because I love her so much this Work. This is my home. I have lived here for 50 years, and it is mine. refuge. My wish for you is to always have you that passion of sharing your wonderful dishes that you will present to Dear client. I'll come to see you as soon as possible. Please have a pasta dish ready for me with Sardines and congratulations on telling me you're good; you've accepted, this dish is correct. It would truly be an honor for me to host him at my restaurant. And also a pleasure for me. Come to your place. Greetings from Squisita Italia, Come find me, at least you know Azianna, because I am Azianna of Everyone! Hi! We're back at the Limu restaurant where we'll make pasta with the traditional sardines thanks to Mrs. Anna's advice and my own version more contemporary. The main ingredients of pasta with sardines, as well as well We know they are fresh sardines that we previously cleaned and deboned, then The main ingredient is essentially fennel, wild fennel. We used a spring onion, then raisins, pine nuts, the abstract of tomato. Finally, a focus on what is the a pickled anchovy, as we say here, using thin strips of anchovy that We will proceed to sauté in the pan. The first essential step, with the part I'll blanch the finocchietto tender for a few minutes in water. boiling. After 5 minutes of cooking, we will drain our fennel. The We'll use the fennel cooking liquid to cook the pasta. So we chop it up with the knife, and then we can proceed to prepare Our sofrito. Extra virgin olive oil, I add the shallot. Previously crushed, and let's start mixing. After a few minutes, we put pine nuts, raisins. Pine nuts and raisins are two indispensable ingredients that will also add a sweet note to the dish and will help balance the other which is one of the symbolic dishes of Sicilian cuisine. I'm going to add the wild fennel, the wild fennel we use in quantity Generous, even because it will later be the base of our pasta. Now let's put in what is the dear element of our micalna, but also a a preparation that is very close to my heart, namely tomato extract. Let's just add a spoonful and go ahead and finish toasting together with the pine nuts, grapes passa, cipollotto, and finocchietto. Obviously, whoever lacks the abstract of pomodoro at home, we can comfortably use a double concentrate of pomodoro. Add the cooking water with with whom we cooked the wild fennel. I'm going to add the sardine fillets previously cleaned. Of course, the recipe originates with the sardines, but we can even replace it with a blue fish that more closely resembles sardines or Rabbit, and also the cheeks. Continue cooking for 10–15 minutes. so that the flesh of the sarda breaks down, obtaining the consistency of a ragù, as if it were a ragù. I prefer to use sardines that are more little ones, fatter, so they give more chewiness to the palate. The Let's continue cooking for another 15 minutes, keeping the cooking process with the water from Our finocchietto and meanwhile we'll lower the pasta. Instead of bucatini, I'll use spaghetti, or even spaghettoni, especially since I come from a small village called Trabbia, where it is a local legend that Spaghetti were born. The pasta will cook for 9 minutes in water. Boil for 4 minutes in the fennel water we have reserved previously. Now we move on to the implementation of toasted mollica, in Sicilian called muddica torrata, always starting with a drizzle of oil extra virgin olive oil. Personally, compared to my friend Anna, I do Remove the two anchovy fillets from the oil. Let's go slowly, let's proceed carefully. Slightly loosen. As soon as the anchovy has melted, we will add some breadcrumbs, and as our friend Anna advised us, We'll slowly, at low heat, evenly toast our muddica toast. Slowly, over low heat, I toast it, until it develops a uniform color and Ben dorato. Once this color is achieved, the crumb will be ready. The spaghettoni continue to cook in the fennel water. As you can see, There is a fairly pronounced color, almost dark. Half of the mixture we will use to Keep it aside to prepare a second recipe. The pasta is al dente. Let's drain it, then we'll plate it. Finish with a drizzle of oil, then we plate it, creating the classic spaghetti nest. A nice generous amount of dressing. Okay, now the crumb. Let's finish the dish with the crumb Sardine. Here is the traditional version of pasta with sardines, thanks also to the advice from our friend Anna. In my contemporary version, which is Essentially a peace mission, I will unite the abstract of bitter tomato. present in the Baglierese version, and saffron, present in the version Palermo-style. Today, alongside me, will be my second, namely Giuseppe Labbervera. which will help us develop the contemporary version of pasta with sardines. First of all, let's start with the finished dressing of the version with sardines. traditional, passing the dressing through a juice extractor. With this procedure, we will give the pasta even more character and it will have a flavor even more resolute. This technique not only allows us to intensify the flavor even further, yet at the same time we will have on the palate a new chewiness, obtaining a liquid that we will then reduce, concentrating the colors and flavors of the extract. Chewiness that will be replaced Thank you for using the marinated sardines. Dry marinade that is prepared with an equal part of salt and sugar, and then we'll embellish them accordingly For the use of pink pepper, fennel fronds, orange zest, and lemon zest. We will thoroughly coat them with the dry marinade and let them rest for at least half an hour. We used this occasion a thick spaghetti. Meanwhile, the pasta cooks in a pan, we'll go to put from the sour burr to the lemon, roasting it together with saffron stigmas. The spaghettone is cooked in boiling water and finishes the last three minutes of its Cooking in a liquid, in a broth made with saffron infusion. We make the saffron broth by soaking the saffron threads the night before. saffron steeped in water at 80°C. Once the pasta is cooked, We will sauté it in our pan with butter, acid, and saffron. We will continue cooking for the last two minutes. Once the cooking is finished, the pasta, once its starches have been released, finish everything off with a knob of lemon sourdough. Now let's move on to plating, the Contemporary version of pasta with sardines. With fennel pollen, we have produced an intensely green oil by simply blending finocchietto together with ice and extra virgin olive oil. In the center of We will put our fennel-infused oil on the plate, then we will proceed to put the reduced sauce with the sardines, which, upon reduction, will have acquired a Bold and more pronounced color. Let's continue with the spaghetti, the spaghetti buttery with lemony acid. We create a nest in a manner horizontal and finish the dish with marinated sardine fillets, grapes, and pasta, pine nuts and fennel sprouts. Final personal touch, a grating Lemon zest in honor of the restaurant Limu. Indeed, "Limu" means "lemon" in Persian. Today for me has been a day rich in content, thanks also to the discussion with Mrs. Anna who joined us I'm opening the doors of Trattoria Buttitta. With this video, I hope you can create your own version of pasta with sardines, or even better, come visit us Find me at Limu restaurant in Bagheria. A special greeting to my friends in Italy. Weird. Hello!