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Pasta with wild fennel and sardines

natooraThis recipe for Pasta with wild fennel and sardines has been reproduced courtesy of Natoora - www.natoora.co.uk

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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
Salt
Breadcrumbs

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.

natoora

Published with permission of Natoora

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