Pasta con le sarde
Pasta and macaroni
Italian cuisine
If I had to name a quintessential dish of Sicily, a dish that clearly reminds me of my time spent on the Island, I would put Pasta con le Sarde at the top of my list. Pasta, with wild fennel (finocchio), sardines, and bottarga (aka cured tuna roe). Bottarga, like nothing I've ever tasted, adds such a unique element to a plate of pasta, up there in flavor profile with sea urchin and squid ink--all taste briny, like the deep sea. I even smuggled some bottarga back home in my suitcase. However, very sadly, my supply is beginning to dwindle down. So, have begun to contemplate ways to recreate this dish, in lieu of bottarga. I've seen versions of this dish that use anchovies cooked down in olive oil, to replicate that salty, briny taste of bottarga. Not an exact substitute, but a suitable replacement. This dish has quickly become a staple in my weekly repertoire. Quick and easy to prepare, with loads of flavor.
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