VENETIAN PASTA

Fecha: 09 - Jan - 23
Etiquetas: -

How to make Venetian pasta

In this recipe we take inspiration from the famous "sarde en saor" typical dish of VENETIAN cuisine. This is an alternative to the classic bigoli in sauce recipe, in this recipe we will use fresh sardines instead of low-salt sardines.

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pasta a la veneziana

VENEZIAN PASTA

Pizza en casa pro
typical venetian recipe
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course main dish, pasta
Cuisine italian
Servings 4 people
Calor铆as 458 kcal

Ingredients
  

Instructions
 

  • 1. Finely chop the onion and fry it in extra virgin olive oil with 1 whole peeled clove of garlic
    2. Add 2 tablespoons of white wine vinegar and cook over medium - low heat for 5/7 minutes
    3. Add the fresh, clean and boneless sardines with the white wine
    4. With the tip of a fork we break the sardines into small pieces
    5. We adjust salt and pepper
    6. Remove the garlic and add the raisins previously hydrated with water and toasted pine nuts (to toast the pine nuts, just add them to a hot non-stick pan and stir until they are light brown in color)
    7. Add finely chopped fresh parsley and continue cooking over low heat while our pasta cooks (you can use any long, fresh or dry pasta, bigoli, bucatini and spaghettoni are the most recommended)
    8. Drain the pasta al dente and saut茅 it with the sauce with a little cooking water
    9. We plate and serve it with a good Prosecco DOCG Merotto
    BUON APPETITO
    pasta a la veneziana

Nutrition

Serving: 1porci贸nCalor铆as: 458kcal
Palabras Calves sardines
Tried this recipe?Let us know how it was!

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This delicious VENETIAN PASTA can be made very easily and the result is delicious

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