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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PASTA CON SARDE


Primary category: Entrees

From the cookbook: Feast of the Seven Fishes   


INGREDIENTS:

1/3 cup of Olive oil (For breadcrumbs)
4 tablespoons of oil (to fry onion)
One small sweet onion sliced thin (or half a large sweet onion)
One half cup of plain breadcrumbs
½ cup of minced fresh fennel fronds
¼ cup of pine nuts
2 tablespoons of dried currents
1 small can of sardines packed in oil drained, boned and cut into small pieces or
4 oz of any fresh firm fleshed fish cut into small pieces
or fresh sardines if you can find them
½ cup water
One quart of your favorite plain tomato sauce.
(Add a tablespoon of Sugar and ½ cup water to the above sauce)
One pound of Percatelli Pasta cooked and drained

Directions:

Caramelize onions very well in oil then add the bread crumbs till slightly toasted and set aside. (This should be a sandy mixture) Sauté fennel, pine nuts and fish in a bit of olive oil for just a minute then add ½ cup water with the currents and let simmer till water is almost gone

Add this mixture into the sauce and simmer for 10 minutes

Then assemble. Layer sauce, pasta, and a sprinkle of the onion and breadcrumb into a large pot or casserole. Keep layering and be generous. You may add breadcrumb and extra sauce upon service. Let sit for awhile …. Tastes better the next day!

ingredients(s): fennel, dried currants, bread crumb, sardines, pine nut,

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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