marsha-tbay
Well-known member
This recipe is given by Joyce Goldstein, owner of Square One Restaurant, San Francisco, from Mediterranean Cooking by Arlene Feltman-Sailhac
This unusual pasta dish finds its roots in Sicily with the Arabic influences of saffroned onions and currants combined with indigenous fennel and sun-dried tomatoes. It is complex in flavor and rich in taste, yet inexpensive and easy to prepare.
1 c currants
1/4 tsp crushed saffron threads
2 tbsp dry white wine
coarse salt to taste
1# spaghetti
3/4 c olive oil
4 onions, sliced 1/4" thick
2 c 1/8" thick fennel slices
3/4 to 1 c finely julienned dry-packed sun-dried tomatoes (see note)
2 tablepsoons minced anchovy fillets
1 tbsp minced garlic
1-1/2# Swiss chard or escarole, trimmed, washed, dried & cut into a fine chiffonade
Assemble mise en place trays for this recipe (a tray with the ingredients pre-measured and placed in small bowls onto the tray)
In a small bowl combine the currants and hot water to cover. Set aside to plump for at least 10 minutes. In a small cup, combine the saffron and wine. Set aside to soak.
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir to prevent clumping. Cook for about 12 minutes, or until al dente.
Meanwhile, in a large saute pan, heat the oil over med. heat. Add the onions and saute for about 4 mins. or until soft. Add the saffron mixture and cook for 1 min. Stir in the fennel, sun-dried tomatoes, anchovies and garlic and saute for 3 minutes.
Drain the currants and add to the onion mixture. Stir in the Swiss chard and cook, stirring, for about 2 minutes, or until wilted.
Drain the pasta and transfer to a large shallow bowl. Add the sauce, toss to combine, and serve immediately on warm plates.
note: sun-dried tomatoes vary widely in quality and saltiness. If they are sweet, use the larger amount called for in the recipe; if salty, use the lesser.
Joyce says "no cheese, please" on this pasta. However, she says, you could add some chunks of grilled tuna for an even more flavorful and filling dish.
This unusual pasta dish finds its roots in Sicily with the Arabic influences of saffroned onions and currants combined with indigenous fennel and sun-dried tomatoes. It is complex in flavor and rich in taste, yet inexpensive and easy to prepare.
1 c currants
1/4 tsp crushed saffron threads
2 tbsp dry white wine
coarse salt to taste
1# spaghetti
3/4 c olive oil
4 onions, sliced 1/4" thick
2 c 1/8" thick fennel slices
3/4 to 1 c finely julienned dry-packed sun-dried tomatoes (see note)
2 tablepsoons minced anchovy fillets
1 tbsp minced garlic
1-1/2# Swiss chard or escarole, trimmed, washed, dried & cut into a fine chiffonade
Assemble mise en place trays for this recipe (a tray with the ingredients pre-measured and placed in small bowls onto the tray)
In a small bowl combine the currants and hot water to cover. Set aside to plump for at least 10 minutes. In a small cup, combine the saffron and wine. Set aside to soak.
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir to prevent clumping. Cook for about 12 minutes, or until al dente.
Meanwhile, in a large saute pan, heat the oil over med. heat. Add the onions and saute for about 4 mins. or until soft. Add the saffron mixture and cook for 1 min. Stir in the fennel, sun-dried tomatoes, anchovies and garlic and saute for 3 minutes.
Drain the currants and add to the onion mixture. Stir in the Swiss chard and cook, stirring, for about 2 minutes, or until wilted.
Drain the pasta and transfer to a large shallow bowl. Add the sauce, toss to combine, and serve immediately on warm plates.
note: sun-dried tomatoes vary widely in quality and saltiness. If they are sweet, use the larger amount called for in the recipe; if salty, use the lesser.
Joyce says "no cheese, please" on this pasta. However, she says, you could add some chunks of grilled tuna for an even more flavorful and filling dish.