Culinary disaster struck yesterday. I’m proud to say that total kitchen failure doesn’t strike that often, but when it does, it usually involves yeast. This was going to be the week I finally had time to try out my post-Bonci pizza making skills. On Monday I stopped by Domus Birrae and picked up two kilos of Mulino Marino flour. Tipo 0 for the pizza, and Grano Duro for Focaccia. Yes, I was going to go all out.
So, Monday I followed all my Bonci notes, stirring, mixing, ‘regenerating’ and – of course – photographing all the while. At the beginning I realized I had stupidly forgotten to buy yeast, but a quick run to my next door neighbor Sienna solved that.
Monday, 9pm, I put my four balls of dough (a kilo each!) safely in the fridge to rise over night.
Cut to Tuesday, 4pm. I go to check on my babies and they are….completely dead. Nothing. Not one millimeter of rise. For purely photographic purposes I had kept the package of yeast. Yup, you guessed it. Expired Nov. 2009. While I should have checked the date, I feel justified in placing the blame squarely on Sienna’s shoulders. (Why not? She doesn’t have a blog yet, so can’t defend herself).
At this point my enthusiasm for dinner was waning fast. I had no desire to go out shopping, so turned to my trusty pantry. Once again, canned fish comes to the rescue. I reached way in the back of the cupboard, and came out with can of sardines. Not sure when I had picked them up (don’t worry, I checked the expiration date) but sure glad I did.
Pasta con Le Sarde is a delicious Sicilian dish that I often order in restaurants, but had never made. I’m pretty sure it usually has raisins in it, and possibly fresh sardines. And pine nuts? Having none of the above, I decided to wing it. Pistachios – from Bronte of course – added crunch and that sweet nutty taste. I added oranges – zest and juice – since I’m adding oranges to everything these days and it also seemed very Sicilian. I would have/should have added toasted breadcrumbs at the end (I know my friend Mona would have done so) but was just too lazy. But it was pretty good anyway.
By the way, the shape, Trofie, worked perfectly. This was a pack I picked up at an autostrada rest stop on our way back from Bari. If you are driving in the south of Italy, and see a Sarni rest stop, definitely go in. They always have a buy four/pay three deal for this brand of pasta in hard-to-find shapes like trofie and orecchiette. In any case, do try to find a shape that is chewy and solid, like orecchiette or trofie.
Oh, and those four balls of un-risen dough? At the suggestion of my sister Jodi, my friend Evan and my cousin Suzy: Matzoh! Hmmm….Pizzarium-style Matzoh. Now there’s a thought. I’ve already bought the mortadella….
Pasta with Sardines, Pistachio and Orange
serves 4
400 gr./ 3/4 pound Pasta
1 can sardines
2 Tablespoons olive oil
1 small onion, chopped
1/2 tsp salt
1/4 tsp red pepper flakes
zest from one orange*
1/2 cup white wine
1/2 cup fresh orange juice
1/4 chopped chives
1/2 cup chopped pistachios
Heat olive oil in pan large enough to eventually hold all the pasta.
Add onions, salt and red pepper flakes to oil, and let onions cook very slowly, until softened but not browned. About 10 to 15 minutes.
In the meantime, bring large pot of salted water to boil. Add pasta and let cook till al dente.
Add sardines, with their oil, to onions and stir, breaking up the fish. Add the wine, and let bubble away for a few minutes, stirring. Add orange juice, and bring to boil briefly, stirring.
Add drained pasta to pan, over low heat, stirring thoroughly so pasta started absorbing some of the liquid and is well coated.
Turn off heat, add orange zest, pistachios and chives, stir well and serve.
*Orange Zest: I find that using a micro grater for orange zest is a bad idea. The pieces are too small and end up losing too much of their essential oils. Better to use a potato peeler, cut off long strips, and then chop with a knife.
Michelle | Bleeding Espresso
Great tip on the zest; I completely agree. Also, I’m posting about a failure made good today as well…must be something in the air 😉
Barbara Goldifeld
Mmm, this sounds great…and so easy too!
Renee
I so agree about the microplane wasting all the goodness from the zest. I found this out while making Heidi Swanson’s grain’ola. I peeled all the zest using a peeler and chopped very finely. Wow! Fragrance and lots of taste. I kept a small bowl of the zest in fridge until it was dry and started putting the zest on and in everything, like oatmeal, tea, cottage cheese. You name it.
Lost in Provence
Went to go get the pistachios and chives to make this at our local Monoprix and ended up stumbling on the end of the Winter Sales–thank you!!!
Lost in Provence
PS. Made this last night and it was an excellent cure for the Winter Blues…thanks again!
Elizabeth
Glad to hear you made it, Lost in Provence.
Auricchio Rick
I made this tonight with a few variations based on what I had in MY pantry. My local market had some imported Cento sardines that I had to try. I used arcobaleno pasta, a pugliese shape somewhat like oversized orechetti, scaling back the pasta by 2/3 to 125g for the three portions we usually consume. I didn’t need to scale back the other ingredients. I just let the pan reduce a little before letting the pasta absorb the rest.
Instead of onion, I had one leek handy. I reconstituted some dried chives and went with chopped slivered almonds in lieu of pistachios.
I like your “raid the pantry” pasta recipes. Turned out very well with plenty of flavor.
Elizabeth
Sounds perfectly delicious!!! Leeks and chives are always welcome in my pasta. Did you use orange?
Auricchio Rick
Yes, I made the orange zest as you suggested and it was better than using a microplane. I cheated on the juice, using store-bought, though if I weren’t so lazy I’d have juiced the blood orange that I zested. It certainly would have been more authentic.
Elizabeth
Please use the fresh juice next time!! Especially since you already used the zest. You went to so much trouble to make the pasta, it’s not that hard to squeeze an orange. Takes literally 30 seconds with a hand juicer or a reamer. Makes all the difference in any recipe that calls for juice.