Pasta with Sardines and Fennel
Pasta with Sardines and Fennel
- Main course
- Serves 2
- Fish
- Ready in about 35 minutes
Equipment
- Chef’s knife
- Chopping board
- Pan
- Frying pan
Pantry
- Olive oil (4 tablespoons)
- Salt
- Pepper
Ingredients
1 onion
1 clove garlic
1 red chilli
2 fennel bulbs
30 gr pine nuts
60 gr raisins
6 fresh sardines
3-4 anchovy fillets
400 gr spaghetti
10 threads of saffron
2 tomatoes
Method
1
Finely chop the onion, garlic clove and chilli pepper. Finely slice the fennel and cut the tomatoes into cubes. Bring a pan of salted water to the boil.
2
Place the saffron in a small espresso cup with luke-warm water. Clean the sardines; cut the heads off the sardines, flatten them with the palm of your hand and pull out the bones in one piece, cut them off by the tail (leaving the tail on). Rinse in cold water and dry them on a piece of kitchen paper.
3
Heat a frying pan over medium heat with 3 tablespoons olive oil, add the onion and sweat for 5 minutes. Add the garlic, pine nuts, anchovies and chilli pepper to taste and fry for 1 minute. Add the fennel and fry for 5 minutes.
4
Cook the spaghetti for about 7 minutes. Add the saffron, raisins and tomatoes to the fennel and fry for 3 minutes. Drain the spaghetti, reserving a cup of the cooking liquid. Return the spaghetti to the pan and add the fennel mixture, adding enough of the cooking liquid so that it’s not too dry. Season with salt and pepper.
5
Heat the frying pan over medium heat with 1 tablespoon olive oil. Season the sardine fillets with salt and pepper and fry for 30 seconds on each side. Divide the spaghetti between 2 plates, lay the sardines on top and serve immediately.
Pasta met sardientjes en venkel
- Hoofdgerecht
- Tweepersoons
- Vis
- Bereidingstijd: ca. 35 minuten
Benodigdheden
- Koksmes
- Snijplank
- Pan
- Koekenpan
Voorraadkast
- Olijfolie (4 eetlepels)
- Zout
- Peper
Ingrediënten
1 ui
1 teentje knoflook
1 rode chilipeper
2 venkel
30 gr pijnboompitten
60 gr rozijnen
6 verse sardientjes
3 ansjovisfilets
400 gr (spelt)spaghetti
10 draadjes saffraan
2 tomaten
Bereiding
1
Snijd de ui, knoflookteentje en rode peper fijn. Snijd de venkel in dunne reepjes en tomaten in blokjes. Breng een pan met water en zout aan de kook.
2
Doe de saffraan in een klein espressokopje met lauwwarm water. Maak de sardientjes schoon. Snijd de koppen van de sardientjes af, druk ze plat met je vlakke hand, trek de graat er in een keer uit en snijd graatje voorzichtig los bij de staart
(laat staartje zitten). Spoel ze af met koud water en dep ze droog met keukenpapier.
3
Verwarm een koekenpan op medium vuur met 3 eetlepels olijfolie, voeg de ui toe en smoor 5 minuten. Voeg knoflook, pijnboompitjes, ansjovis en chilipeper naar smaak toe en bak nog eens 1 minuut. Voeg de venkel toe en bak nog eens 5 minuten.
4
Kook de spaghetti in 7 minuten beetgaar. Voeg de saffraan, rozijnen en tomaten toe aan de venkel en bak 3 minuten. Giet spaghetti af en bewaar een kopje kookvocht.
Doe spaghetti terug in de pan en voeg venkelmengsel toe, voeg indien nodig wat kookvocht toe en breng op smaak met zout en peper.
5
Verwarm de koekenpan op mediumvuur met 1 eetlepel olijfolie, bestrooi de filets van de sardientjes met zout en peper en bak ze 30 seconden aan elke kant.
Verdeel de spaghetti over 2 borden, leg de sardientjes er bovenop en serveer direct.
Conchiglie Pasta with Pumpkin and Mozzarella Butter
Conchiglie means 'shell' or 'seashell' and this shell shaped is wonderful to use with rich, creamy sauces or to fill and bake in your favourite sauce. This recipe which includes pumpkin and mozzarella is a new and slightly unusual way of using one of Italy's favourite cheeses.
Serves 2
Ingredients
600g butternut squash
1 ball buffalo mozzarella
1 small bunch sage
1 clove garlic
200g conchiglie pasta
1 lemon
50g grated Parmesan
3 tablespoons olive oil
20g butter
salt and pepper
Method
Preheat an oven to 200˚C. Peel the butternut squash, remove the seeds and cut into 2 cm cubes. Place in a roasting dish with 2 tablespoons olive oil, salt and pepper and roast for about 20 minutes.
Finely chop the garlic cove and pick the sage leaves. Cut the mozzarella into small cubes and ensure the butter is at room temperature. Grate the zest from the lemon. Bring a pan of salted water to the boil.
Heat a small pan over medium heat with 1 tablespoon olive oil and fry the garlic and sage leaves for 2 minutes. Allow to cool slightly. Keep a few sage leaves back to finish the dish off and place the garlic, remaining sage, butter, mozzarella, lemon zest and juice in a jug or food processor and blend. Season with salt and pepper.
Cook the pasta for about 9 minutes. Keep a cup of the pasta cooking liquid and drain off the pasta, returning it to the pan. Mix the mozzarella butter through the pasta along with the pumpkin and half the Parmesan. Season with salt and pepper and add some of the pasta cooking water if necessary.
Divide the pasta between 2 plates. Sprinkle over the remaining Parmesan and sage leaves. Serve straight away.
Nederlands
voor 2 personen
Ingrediënten
600gr flespompoen
1 bol buffel mozzarella
1 klein bosje salie
1 teentje knoflook
200gr conchiglie
1 citroen
50gr geraspte Parmezaan
3 eetlepels olijfolie
30 gr boter
zout en peper
Bereiding
Verwarm een oven voor op 200˚C. Schil de flespompoen, verwijder de zaadjes en snijd 1 blokjes van 2 cm. Doe ze in een ovenschaal met 2 eetlepels olijfolie, zout en peper en rooster ongeveer 25 minuten.
Snijd de knoflook fijn en pluk de salieblaadjes. Snijd de mozzarella in kleine stukjes en zorg dat de boter op kamertemperatuur is. Rasp de schil van de citroen. Breng een pan met water en zout aan de kook.
Verwarm een pannetje op medium vuur met 1 eetlepel olijfolie en bak de knoflook en salieblaadjes 2 minuten. Laat even afkoelen. Bewaar een paar salie blaadjes en doe knoflook, resterende salie, boter, mozzarella, citroenrasp en sap naar smaak in een beker of keukenmachine en blend. Breng op smaak met zout en peper. Doe in een kom en zet in de koeling.
Kook de pasta ongeveer 8 minuten in de gezouten water. Bewaar 1 kopje van de kookvocht en giet af. Doe de pasta terug in de pan. Meng de mozzarellaboter door de pasta met de pompoen en de helft van de Parmezaan. Breng op smaak met zout en peper en voeg wat van het kookvocht toe, indien nodig.
Verdeel de pasta over 2 borden. Bestrooi met de resterende Parmezaan en salieblaadjes en serveer.
Venison Stew
Venison season is beginning. We often find the flavour too strong or are not sure how to treat it. This recipe for a comforting stew made with young venison, is the best place to start.
serves 3
Ingredients
750g Amsterdam 'damhert' venison or young venison for stewing
1 onion
2 cloves garlic
1 carrot
2 sticks celery
2 sprigs thyme
1 bottle dark beer
1 chicken stock cube
1 jar baby onions with ‘appelstroop’
250g penoni pasta
1 small bunch flat leaf parsley
5 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 150°C. Finely chop the onion, garlic, carrot and celery.
Heat a pan over medium heat with 2 tablespoons olive oil. Dry the venison on kitchen papier and season with salt and pepper. Fry in the hot pan until browned. Don’t overcrowd the pan. It’s better to fry the venison in two batches. Place the browned meat in a bowl and set aside.
Add the chopped vegetables to the pan with 2 extra tablespoons olive oi and sweat for 7-10 minutes. Add the thyme sprigs, beer, chicken stock cube, 750 ml water and black pepper to the pan. Bring to the boil and add the meat. Cover with a piece of grease proof paper and place the pan in the oven.
After two and a half hours, add the baby onions and 1 tablespoon of their juices to the stew. Return to the oven for a further 30 minutes until the meat is soft and tender. Bring a pan of salted water to the boil.
Cook the pasta for about 10-12 minutes until al dente. Drain the pasta and return to the pan with 1 tablespoon olive oil. Finely chop the parsley. Mix the pasta through the stew and half the parsley. Divide between 3 plates, sprinkle with the remaining parsley and serve.
Nederlands
voor 3 personen
Ingrediënten
750gr Amsterdams damhert stoofvlees
1 ui
2 teentjes knoflook
1 peen
2 stengels bleekselderij
2 takjes tijm
1 fles bok bier
1 kip bouillonblokje
1 potje zilveruitjes met appelstroop
250gr penoni pasta
1 klein bosje bladpeterselie
5 eetlepels olijfolie
zout en peper
Bereiding
Verwarm een oven voor op 150°C. Snijd de ui, knoflook, peen en bleekselderij fijn.
Verwarm een pan op medium vuur met 2 eetlepels olijfolie. Dep de stukjes hert droog met een stukje keukenpapier en bestrooi met zout en peper. Bak ze rondom goudbruin. Bak niet te veel in een keer. Het is beter om het hert in twee keer te bakken. Doe het vlees in een kom en zet opzij.
Voeg de gesneden groenten toe aan de pan met 2 extra eetlepels olijfolie en smoor 7-10 minuten. Voeg de takjes tijm, het bockbier, het kipboullionblokje, 300 ml water en wat zwarte peper toe. Breng aan de kook, voeg het vlees toe. Leg een stukje bakpapier op het vlees en zet de pan in de oven.
Voeg na een uur de uitjes samen met het vocht uit het potje toe aan de stoof. Zet nog eens 30 minuten in de oven totdat het vlees zacht en mals is. Breng een pan water met zout aan de kook.
Kook de pasta in 8 minuten beetgaar. Giet het water van de pasta af, doe terug in de pan en meng met 1 eetlepel olijfolie. Snijd de peterselie fijn. Meng de stoof door de pasta samen met de helft van de peterselie. Verdeel de pasta over 2 borden en strooi de resterende peterselie er overheen.
Ravioli with Sauce Vierge
We all have our favourite ravioli, whether it's filled with pumpkin or spinach and ricotta. This recipe works whatever your favourite ravioli is.
English
Serves 2
Ingredients
16 pieces of your favourite ravioli
2 tomatoes
1 shallot
1 garlic clove
2 tablespoons capers
small bunches each of basil, flat leaf parsley and chervil
75g rocket
60ml olive oil
salt and pepper
1 tablespoon red wine vinegar
Method
Bring a pot of salted water to the boil. Finely chop the tomatoes, shallot and garlic.
Place the olive oil in a small pot and stir through 1 tablespoon red wine vinegar. Add the tomatoes, 2 tablespoons capers, shallot and garlic and heat gently (do not let the ingredients fry!).
Cook the ravioli gently for 3 to 4 minutes or until al dente. Finely chop the herbs. Drain the pasta.
Divide the pasta between 2 plates. Stir the herbs through the sauce and season with salt and pepper. Spoon the sauce over the ravioli. Dress the rocket with a drizzle of olive oil, salt and pepper. Place on top of the ravioli and serve at once.
Nederlands
voor 2 personen
Ingrediënten
16 stukjes van je favorite ravioli
2 tomaten
1 sjalotje
1 teen knoflook
2 eetlepels kappertjes
klein bosje elk basilicum, platte peterselie en kervel
75g rucola
60 ml olijfolie
zout en peper
1 eetlepel rode wijn azijn
Bereiding
Breng een pan water met zout aan de kook. Snijd de tomaten, sjalot en knoflook fijn.
Doe de olijfolie in een pannetje en meng de azijn er doorheen. Voeg de tomaten, kappertjes, sjalot en knoflook toe en warm lichtjes op (niet laten koken!).
Kook de ravioli in 3 tot 4 minuten gaar. Hak de kruiden fijn. Giet de pasta af.
Verdeel de pasta over 2 borden. Meng de kruiden door de saus, maak op smaak met zout en peper en lepel over de ravioli. Maak de rucola aan met olijfolie, zout en peper. Leg bovenop de ravioli en serveer.
Spaghetti with Tuna, Lemon and Rocket
A dish that you can literally throw together with ingredients you most probably already have in your store cupboard.
English
Serves 2
Ingredients
200g spaghetti
1 tin tuna in olive oil
1 lemon
1 red chilli pepper
1 clove garlic
3 spring onions
75g rocket
3 tablespoons olive oil
salt and pepper
Method
Bring a pot of salted water to the boil. Add the spaghetti and cook for about 8 minutes.
Drain the oil from the tuna and place the tuna in a bowl. Grate the zest from the lemon and add to the tuna with lemon juice to taste and ½ the garlic clove which has been finely chopped.
Finely slice the spring onions and finely chop the chilli pepper. Add to the tuna and season with salt and pepper and the olive oil. Stir to combine.
Before draining the pasta, save a cup of the pasta cooking water.
Stir the pasta together with the tuna mixture. Add the reserved pasta cooking water, a tablespoon at a time, until the pasta becomes ‘creamy’. Carefully stir half the rocket through the spaghetti.
Divide the pasta between 2 plates. Top with the remaining rocket and drizzle with some extra olive oil.
Nederlands
voor 2 personen
Ingrediënten
200g spaghetti
1 blik tonijn in olijfolie
1 citroen
1 rood pepertje
1 teentje knoflook
3 lente uien
75g rucola
3 eetlepels olijfolie
zout en peper
Bereiding
Breng een pan water met zout aan de kook. Voeg de spaghetti toe en kook in ongeveer 8 minuten.
Giet de olie van de tonijn af en doe de tonijn in een kom. Rasp de schil van de citroen en voeg samen met wat citroensap en een ½ fijngesneden knoflookteentje aan de tonijn toe.
Snijd de lente uien fijn, doe deze ook bij de tonijn met het fijngesneden pepertje, wat zout en olijfolie. Meng alles door elkaar.
Voordat je de pasta afgiet, bewaar een kopje van het kookwater.
Meng de pasta in een kom met de tonijn en meng het goed door elkaar. Voeg steeds een eetlepel van het kookwater toe totdat de pasta ‘romig’ wordt. Meng de helft van de rucola er voorzichtig doorheen.
Verdeel over 2 borden. Maak af met resterende rucola en wat olijfolie.
Courgette Carbonara
Serves 2
Ingredients
150 g spaghetti (regular, wholewheat or spelt)
2 courgettes
1 onion
1 clove garlic
3 eggs
50g grated Parmesan
50g grated Pecorino
1 small bunch of basil
3 tablespoons olive oil
salt and pepper
Method
Bring a pan of salted water to the boil. Coarsely grate the courgettes and finely chop the onion and garlic. In a bowl, whisk together 1 whole egg and 2 egg yolks.
Heat a frying pan over medium heat with 2 tablespoons olive oil and sweat the onion for 5 minutes. Add the garlic and fry for a further 1 minute. Add the grated courgette and fry for 3 minutes. Season with salt and pepper.
Cook the spaghetti in the pan boiling water according to the instructions on the pack. Pick the basil leaves. Drain the spaghetti, reserving a cup of the cooking water.
Mix the spaghetti with the courgette mixture. Remove the pan from the heat, add the eggs and half of each cheese. Mix all the ingredients well and add some of the pasta cooking liquid to create a ‘creamy’ pasta. Add some extra salt and pepper if necessary.
Divide the pasta between 2 bowls. Scatter over the basil leaves and sprinkle with the remaining cheeses.
Mushroom Carbonara
A vegetarian version of one of our favourite pasta dishes.
Serves 2
Ingredients
500 g mixed mushrooms
200 g tagliatelle
3 sprigs thyme
2 cloves garlic
4 eggs
250 ml cream
75 g grated Parmesan
Olive oil (3 tablespoons)
Salt
Pepper
Method
1
Bring a pot of salted water to the boil for the pasta. Finely chop the garlic. Wipe the mushrooms clean with a piece of kitchen paper and remove the hard stalks. Cut the mushrooms in half, if necessary.
2
Heat a frying pan with 3 tablespoons olive oil over medium-high heat. Strip the thyme leaves off the stalks. Fry the mushrooms for about 4 minutes until golden brown. Add the garlic and thyme leaves to the pan for the final minute of cooking.
3
Place the tagliatelle in the pot of boiling water and cook for about 4-6 minutes or until al dente. Drain the pasta off and return to the pot. Separate the eggs; place the yolks in a small bowl and whisk together with 200 ml of the cream, salt and pepper.
4
Mix the tagliatelle with the egg and cream mixture, the fried mushrooms and half the Parmesan, until the egg yolks warm through and begin to thicken and coat the pasta (you might need to do this over a very low heat). Season with salt and pepper. Spoon the pasta into a bowl and scatter with the remaining Parmesan.
Pappardelle with Chorizo Ragu
One of our favourite cookery writers and stylists, Donna Hay, has inspired this recipe.
Serves 4
Ingredients
400 gr dried chorizo
1 tablespoon extra virgin olive oil
2 sprigs rosemary
1 red chilli
2 cloves garlic
salt and pepper
good glug of red wine (about 100 ml)
1 x 400 g can peeled tomatoes
2 tablespoons brown sugar
400 g pappradelle
250 g buffalo mozzarella
green salad, to serve
Method
Remove the cases from the chorizo and roughly chop. Place into a Magimix (foodprocessor) and process until finely chopped, resembling minced meat. Set aside.
Bring a pan of salted water to the boil for the pasta. Finely chop the garlic, deseed the chilli and finely chop half of it (or more depending on how spicy you like it). Heat the olive oil in a large frying pan over medium-high heat. Strip trip the leaves from the rosemary stalks and chop them roughly. Add the rosemary to the pan and cook for 30 seconds until crisp. Remove and set aside. Add the chorizo, garlic, chilli, salt and pepper to the pan and cook for 3-4 minutes until golden and crispy, stirring often.
Add the wine and cooked cook for 30 seconds to 1 minute. Add the tomatoes and brown sugar and bring to a simmer. Turn the heat to low and cook for 5-7 minutes. ( If you find that too much oil has come from the chorizo, you can also spoon a little off). While the chorizo is cooking, cook the pasta in the boiling water according to the package instructions. Drain and reserve 100 ml of the cooking liquid.
Add a little of the reserved cooking liquid to the chorizo mixture to start with, making sure ragu has a nice consistency. Divide the pasta between 4 bowls. Top with the chorizo ragu and tear the mozzarella over. Sprinkle over the crispy rosemary, drizzle with some of the chorizo oil in the pan and serve with a green salad simply dressed with olive oil.
Vegalicious (Vegetarian)
We are all guilty of going to the supermarket or market, seeing an array of vegetables and never quite knowing what we should do with all the produce on offer. This vegetarian cookbook is just the answer.
The recipes are straight forward with easily obtainable ingredients. The photos are enticing, urging you to have a go and cook the recipes for yourself.
We decided to have a go at one of the recipes and chose the Rigatoni with Chilli and Walnuts. Quick and easy to make, it was on the table in 15 minutes. It was delicious and surprising how much flavour can come from such simple ingredients. A few points from our side about the recipe - we halved the number of walnuts, increased the garlic and served it with a green salad, which we felt was a much needed addition. Our changes are reflected in the recipe below.
Rigatoni with Chilli and Walnuts
Serves 4
Ingredients
150 g walnuts
1 tablespoon olive oil
1 red chilli, deseeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon thyme leaves
2 generous tablespoons mascarpone
2 generous tablespoons finely grated Parmesan
350 g rigatoni (or any other short, tube-shaped pasta)
salt and pepper
Method
Roast the walnuts in a dry frying pan until golden brown and smelling nice and toasty. Place them on a chopping board once they've cooled down, roughly chop (so that there are large and small pieces).
Place the olive oil in a cold pan with the garlic and chilli and heat for 1-2 minutes over a low heat (the garlic shouldn't colour). Add the thyme leaves. Remove from the heat and stir through the mascarpone, Parmesan, salt, pepper and all but 2 tablespoons of the walnuts.
Cook the pasta in plenty of salted boiling water according to the package instructions. Drain off, reserving a few tablespoons of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid and the walnut sauce and mix together well. Sprinkle with the remaining chopped walnuts and serve with a green salad.
Publisher: Terra
Author: Alice Hart
Price: 15,00 euro
Homemade Pasta with Shellfish
This is so indulgent and special that we've decided to give a large recipe as it should be enjoyed with special people.
Serves 8
Ingredients
Pasta
500g pasta flour, typo ‘00’
5 eggs
40ml olive oil
pinch of salt
Shellfish
2 x 450g lobsters, cooked for 7 minutes
500g vongole or clams
8 scallops or other shellfish available
8 razor clams
1 tablespoon fresh flat leaf parsley, finely chopped
6 fresh basil leaves, finely shredded
Sellfish sauce
45ml olive oil
30g butter
1 onion, finely diced
1 stick celery, trimmed and finely chopped
1 small carrot, peeled and finely chopped
1 clove garlic, crushed
30g flour
1 tablespoon tomato puree
the pounded shells form the lobster
60ml brandy
300ml chicken or fish stock (or a shellfish stock if you have)
salt and pepper
a little cream, to finish
Method
Put the flour, along with the salt in a food processor. Add the olive oil and eggs and pulse until it resembles breadcrumbs. Remove from the machine and knead to a dough. Allow to rest under an up-turned bowl for about 30 minutes. Roll through a pasta machine, until lovely and thin and cut into tagliatelle. Leave to air-dry on a lightly floured surface.
Prepare the lobster by removing the meat from the tail and claws and finely slice, ready to top the final dish. Set away in the fridge to keep cool. Save the shells for the sauce.
To make the sauce, heat the olive oil and butter in a saucepan. Add the onion, celery, carrot and garlic and cook over a low heat for about 10 minutes until soft. Stir in the tomato puree and allow to fry for a couple minutes. Then add the flour and pounded lobster shells and cook for a further 5 minutes, stirring constantly.
Flambé with the brandy. Once the flame has subsided, add the stock and allow to reduce to a coating consistency. Pass through a fine sieve and season to taste. Reheat the sauce gently, adding a little cream.
Grill the razor clams for a couple of minutes. Toss with olive oil. Steam the clams open in white wine for about 3 minutes. The juices can be strained into the shellfish sauce for added flavour.
Season the scallops with salt and pepper and pan-fry in a hot non-stick pan with a little olive oil for 1½ minutes per side until beautifully coloured and still slightly rare in the middle.
Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle. Once the it rises to the surface, cook for 1 more minute then drain and mix with the shellfish sauce.
Serve the pasta in bowls, topped with some lobster meat, a couple of clams, a razor clam and a seared scallop. Sprinkle with the parsley and basil and serve immediately.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours