What are the different types of sardin pasta?

When the offer of a restaurant or invitations to dinner is: "Simple Pasta", there is a great chance that a variant of an anxel or sardine pasta will be served. Both are small, somewhat salty and oily, ocean fish. Smaller anchovines can be crushed and integrated into the sauce, while a larger sardine is usually added whole or in cut pieces as a protein to this traditional Italian starch. Among them, northern Italian sauces include herbal pesto, rag and traditional meat and tomato Bologna, which can be used to create sardin pasta. Central and southern Italy also use tomato sauces, if it is simpler and spicy, such as arrabbiata with hot peppers. Adding vegetables or meat varies according to the region. This is roughly corresponding to the north-south segregation. The Venetians fry and then marinate sardines in olive oil for sarde in Saor to be added or serve as a party with pasta. Spain has a similar preparation marinated in oil, vinegar, raisins, pine nuts and spices. linguiria bianchetti is cooked sardines or anchovičky simply flavored with olive oil, salt and lemon juice, as well as accompanying pasta.

Central Italty is known for milk and cheese sauces such as Carbonara and Alfredo sauce. These types of sauces are usually badly paired with sardines and other fish. Bucatini is a strong, spaghetti pasta of about 1/8 inches (3 mm) in diameter with an opening flowing through. It is also common in Central Italy, served with butter sauces, pancetta, vegetables, cheese, eggs and anchovies or sardines.

South Italy, on the other hand, is where fresh fish including Sardine of the past are the most common. An example is Pomodoro, rapid throwing pasta with various ingredients popular on the island of Sardinia, for which the fish is called. One traditional classic is chopped sardines, roasted pine, thin onSliced ​​chopped root Fenyk and olive oil for cone con le sarde . Tomato sauces are also used, and despite their less than compatible pairing, they are often used for seafood pasta, certainly more prominent than the rest of Italy. Another southern Italian Catholic tradition is Sardine pasta as one of the "Feast of Seven Fishes" consumed as a festival awaiting Jesus' birth at midnight.