Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta dû Malu Tempu: A Sicilian Stormy Day Classic
Dive into the rich, sea-kissed flavours of Pasta dû Malu Tempu, a Sicilian dish bursting with wild fennel and fresh anchovies — perfect for those chilly, blustery days.
📖 What is it
Dive into the rich, sea-kissed flavours of Pasta dû Malu Tempu, a Sicilian dish bursting with wild fennel and fresh anchovies — perfect for those chilly, blustery days.
🛒 Ingredients
- ✓ 320g pasta of your choice
- ✓ 1 sachet of saffron
- ✓ 30g anchovies in oil
- ✓ 1 garlic clove
- ✓ 20g anchovy paste
- ✓ 30g pine nuts
- ✓ 40g raisins
- ✓ half a glass of white wine
- ✓ 40g breadcrumbs
- ✓ 1 bunch of wild fennel
- ✓ Extra virgin olive oil
- ✓ Salt, to taste
📊 Nutritional Information
Let the authentic scents of Sicily sweep you away with Pasta dû Malu Tempu, a dish born from the resourcefulness of fishermen braving stormy seas. Fresh anchovies, wild fennel, and plump raisins come together in a harmonious embrace, telling the story of the island’s rugged coastline and fertile land.
👨🍳 Preparation
- 1
Bring a large pot of water to the boil, adding a handful of wild fennel and the saffron.
- 2
Once boiling, remove the fennel and cook the pasta in the fragrant water.
- 3
Meanwhile, toast the breadcrumbs in a pan with a tablespoon of olive oil and a pinch of salt until golden.
- 4
In a separate pan, gently fry the anchovy paste with the anchovies, garlic, pine nuts, and raisins in extra virgin olive oil. Pour in the white wine and let it bubble away until evaporated.
- 5
Chop the remaining wild fennel and blitz it with a little extra virgin olive oil to create a vibrant, aromatic green sauce.
- 6
Drain the pasta al dente and toss it in the pan with the anchovy mixture, stirring in some chopped fennel to lift the flavours.
- 7
Serve the pasta topped with the wild fennel cream and a generous sprinkle of toasted breadcrumbs.
💡 Tips and Variations
- •
For a sweeter touch, swap the raisins for Corinthian currants, which add a deeper, more fragrant note.
- •
If you enjoy a bit of heat, a pinch of Calabrian chilli flakes will enhance the dish without overpowering the delicate flavours.
- •
Try traditional pasta shapes like spaghetti or bucatini for a more authentic, comforting experience.
- •
For a richer version, toss in extra toasted pine nuts and a few fresh mint leaves.
- •
To make this dish vegan, choose egg-free pasta and replace the anchovies with sautéed mushrooms, keeping the wild fennel and raisins to preserve that Mediterranean soul.
- •
The key to authentic flavour is gently cooking the wild fennel in extra virgin olive oil, coaxing out its aroma without losing its subtlety.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within 24 hours to keep the flavours and textures fresh.
- • When reheating, warm gently in a pan with a splash of extra virgin olive oil to prevent drying out and to revive the aromas.
- • Avoid freezing this dish, as the delicate texture of the anchovies and wild fennel won’t hold up well.
🍷 Pairing
Pair this dish with a crisp Sicilian white wine such as Grillo or Catarratto, which beautifully balance the saltiness of the anchovies and the freshness of the fennel. A Grillo from the Trapani or Marsala regions is especially delightful. Alternatively, a Ligurian Vermentino or a Friulian Sauvignon Blanc offers a lovely aromatic contrast.
Cooking Pasta dû Malu Tempu is like taking a little journey into the heart of Sicily — a celebration of the sea, hard work, and honest flavours. I warmly encourage you to try this recipe at home and share it with your loved ones; it’s a dish that truly honours the clever simplicity and soul of island cooking.
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