Pasta with wild fennel and sardines
recipe for Pasta with wild fennel and sardines has been
reproduced courtesy of Natoora
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classic Sicilian recipe . . .
for Pasta with wild fennel and sardines
300g Large shaped pasta (like zita)
350g Fresh filleted sardines
200g Wild fennel
4 Anchovy Fillets
1/2 Sachet of Saffron
30g Pine Nuts
Flour to dust
Extra Virgin Olive Oil
to make Pasta with wild fennel and sardines
the fennel and boil in lightly salted water, drain
and thinly chop, but keep the water on the side.
the finely chopped onion and the anchovies in a pan
with olive oil, then add the fennel, the sultanas
(previously soaked in water) and pine nuts,
then the saffron.
and cook for 15 minutes.
the sardines with flour and fry them, then drain on
absorbent paper. Season with salt.
the pasta in the fennel water, drain and add to half
of the sauce.
a large oven dish with olive oil, layer with pasta,
then the sardine fillets, then some spoonfuls of sauce.
Repeat until you run out of ingredients.
some breadcrumbs with a little olive oil, sprinkle
on top of the pasta.
Finish off in a hot oven (200*C) for ten minutes,
serve with a dry white wine.
with permission of Natoora