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Pappardelle with Sardines, Native Aqua Pazza
Recipe by Elise Pulbrook
Get a taste of Italy with these sardine pappardelle in an acqua pazza sauce!
- Steps
- Ingredients
Ingredients
Spelt Pappardelle
Native Thyme Oil
Native Acqua Pazza
Sardines
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Steps
- For the Spelt Pappardelle, pour flours into the bowl of a stand mixer fixed with a dough hook. Make a well in the centre of the flour and pour in egg yolks and eggs. Turn the mixer onto a low speed and, as the dough forms, push flour from the edges of the bowl using a spatula. Add a little water if the dough is too dry. Turn the machine off and feel the dough to ensure it is not too damp or crumbly. Adjust with a little additional water or flour accordingly. Once the dough comes together, knead dough on medium low speed until glossy and smooth, about 5 minutes. Wrap dough in cling film and set aside to rest for 20-30 minutes in the refrigerator.
- Divide the dough into two portions. Pass the dough through a pasta machine, laminating the dough several times to develop the gluten. Pass the dough through the roller attachment, reducing the settings until you can almost see your hand through the sheet. Dust with semolina and fold the sheets before cutting into pappardelle. Dust with flour to prevent sticking and set aside.
- For the Native Thyme Oil, combine ingredients in the jug of a Thermomix and blend for 5 minutes at 40C. Sieve through a damp muslin cloth into a chilled bowl set over a bowl of ice. Pour oil into a squeeze bottle and set aside.
- For the Native Acqua Pazza, heat oil in a frypan over medium heat. Add onion, fennel, garlic, salt and pepper and cook until beginning to soften, without colouring. Add aniseed myrtle leaves and ground fennel and continue to cook until vegetables beginning to soften and caramelise. Add bush tomato powder and wine and simmer until reduced by half. Add enough water to cover, about 500ml, and simmer for 20 minutes. Season to taste. Sieve into a jug, add lemon juice and set aside.
- Bring a large saucepan of salted water to the boil.
- For the Sardines, preheat the grill to highest temperature. Season sardine fillets with salt and drizzle with olive oil. Place the fennel stalks onto a tray and lay the sardines over the top. Cook the sardines under the grill until just cooked, about 45-60 seconds. Remove from the grill and briefly pass over the skin with a blow torch. Squeeze over lemon juice. Set aside.
- Cook the pappardelle in the boiling until almost al dente. Drain well and toss in olive oil.
- Arrange in serving bowls. Lay sardine fillets over the top and drizzle with native thyme oil. Garnish with bronze fennel fronds and finish by pouring in warmed acqua pazza.
