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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Perciatelli w/Fresh Sardines   
    Categories: Seafood, Vegetables, Herbs, Pasta, Chilies   
         Yield: 4 Servings   
       
         3 lb Fresh sardines   
         4 tb Virgin olive oil   
         1 md Red onion; in 1/2" dice   
       1/4 c  Currants;, soaked 15 minutes   
              - in warm water, drained   
       1/4 c  Pine nuts   
         4    Anchovies; salt packed,   
              - rinsed, drained   
         1 tb Crushed red pepper   
         1 c  Fennel leaves; rough chopped   
         1 lb Perciatelli pasta   
       1/2 c  Toasted bread crumbs   
         2 bn Italian parsley; fine   
              - chopped, to yield 1/2 cup   
       
     Bring 6 quarts water to boil and add 2 tablespoons   
     salt.   
        
     Scale, gut and fillet sardines (you can also ask your   
     fish monger to do this for you).   
        
     In a 12" to 14" saute pan, heat olive oil over   
     medium high heat until just smoking. Add onion,   
     currants, pine nuts, anchovies and red pepper and cook   
     until softened, about 8 to 10 minutes. Add sardine   
     fillets and fennel leaves and continue cooking 3 to 4   
     minutes, until fish pieces have just cooked, stirring   
     carefully. Cook pasta according to package   
     instructions until just al dente and drain well. Toss   
     hot pasta into pan with sardines and stir to coat. Add   
     1/4 cup toasted bread crumbs and parsley. Stir through   
     and serve immediately. Sprinkle with remaining bread   
     crumbs.   
        
     Yield: 4 servings   
        
     Recipe By: Mario Batali - Molto Mario SHOW #MB5692   
     Fri, 01 Nov 1996   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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