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Struncatura con Sarde e Pan Grattato

Ingredients for pasta:

100 gr. whole wheat pasta
80 gr. rye flour
water to bind

Ingredients for sauce:

5 filets anchovies in oil
or 2 tsp. anchovy paste
2 tbsp. tomato sauce
2 tbsp. tomato sauce
4 tbsp. breadcrumbs
1 clove garlic
Salt to taste
Extra virgin olive oil
1 chili pepper
capers + black olives


1. Clean sardines, desalinate them well and cut them into pieces.

2. Cut the dried tomatoes and the tops of capers into pieces not too small. If you want you
can use the caper flowers, remember to desalinate them and keep them in running water for about 10 minutes.

3. Toast the breadcrumbs in a pan, careful not to darken it too much. Heat the extra
Virgin olive oil in the pan and add the desalted sardines. Cut into pieces.

4. When the sardines are almost dissolved add the capers and the dried tomatoes.

5. Cook the pasta in abundant salted water for about 12 minutes.

6. Drain the pasta and sauté in a pan with oil, sardines, capers and sundried tomatoes and finally season with toasted breadcrumbs.

7. Garnish with a small piece of salted sardine and a few caper leaves.

Chef Luciano