Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Pasta with wild fennel and sardines

natooraThis recipe for Pasta with wild fennel and sardines has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

Pasta with wild fennel and sardinesA classic Sicilian recipe . . .

Ingredients 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
30g Sultanas
Flour to dust
Extra Virgin Olive Oil
1 Onion

How to make Pasta with wild fennel and sardines

  • Wash the fennel and boil in lightly salted water, drain and thinly chop, but keep the water on the side.
  • Sautee 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.
  • Cover and cook for 15 minutes.
  • Dust the sardines with flour and fry them, then drain on absorbent paper. Season with salt.
  • Cook the pasta in the fennel water, drain and add to half of the sauce.
  • Coat 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.
  • Toast 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.


Published with permission of Natoora