This week’s ingredient list is eclectic. The star ingredient is sardines which I will admit I was less than enthusiastic about. Fennel tops, raisins, onion, anchovy fillets, pine nuts, saffron, tomato paste, and bread crumbs round out the supporting ingredients. This is going to be something. I reminded myself about the pledge I took and started cooking.
After a series of food preparation steps and cooking techniques the sauce was ready. With all of the independently flavorful foods present only the raisins and sardines seemed to shine through. The small amount of raisins didn’t taste like raisins at all but gave all their sweetness to the sauce. Beyond that it just tasted fishy to me. Yes, I know it was made with fresh sardines and anchovies but the result was more powerful than I expected. The fennel used was extremely fragrant but you would never guess it was in there. I tasted it repeatedly to look for more distinction but found none. I had hoped to eat a whole serving since it was tossed with my beloved bucatini. I tried to like it…I could not. This is a recipe I will not make again. However, I would taste it once more if prepared by someone that is good at preparing Sicilian cuisine so I can compare the two experiences.
©2010 Irene D. Ericson