The Sicilian Pasta is Back
January 20 | 2012
I’m pleased to announce the return of the Sicilian – Pasta that is. This is not to be confused with the Sicilian Defense – which oddly, as I understand it, is really an offensive strategy conducted by white who as we know moves first – oh, never mind.
The Sicilian Pasta, as those of you who’ve dined with us for a few years are no doubt aware – uses my favorite fish, the sardine. The lowly sardine is my favorite first and foremost because it tastes like tasty fish – salty, oily, and delicious. Secondly, sardines are really good for you (filled will omega 3 essential fatty acids) and just as important, harvesting them is not too hard on the ocean (they tend to be plentiful and they are quite low on the food chain).
Anyway, this pasta of which I speak originates, as you might imagine, in Sicily. We use our homemade papardelle – add extra virgin olive oil, lots of garlic, crisp ciabatta bread crumbs, saffron, a hint of chili, the aforementioned sardines – and then, for the piece de resistance (that’s French ya’ll), we add golden raisens. Now, not being a particular fan of mixing the sweet with the savory – and being particularly indisposed toward cooked fruit – I resisted the idea of this particular piece de resistance. But I must say, once I tried them, I was sold.
