Pasta con le sarde

Ingredients

• 350 g di bucatini Pastificio dei Campi
• 500 g very fresh sardines
• 500 g wild fennel
• 3 anchovies in oil
• 1 tsp raisins
• 1 tsp pine nuts
• 1 onion
• 1 pinch saffron
• • Extra-virgin olive oil
• Salt
• • Soft part of bread chopped and toasted
  
  

Preparazione

Clean sardines (remove the head, bones and entrails) and rinse. For two minutes cook the wild fennel in boiling salted water. Then drain the fennel with a slotted spoon, keeping the water that will be used to cook the pasta. Let soak the raisins in warm water. Brown the chopped onion along with two or three tablespoons of olive oil. Once browned, add anchovies, raisins, pine nuts and wild fennel (cut in a big way). Dissolve the saffron in a cup of cooking water, add it to the other ingredients and then add the sardines. Cover and simmer. Cook the pasta “al dente” and add to the sauce. Add a tablespoon of bread crumbs and serve.

Note

This is a typical Sicilian receipt. You can find more different versions of the same receipt.

Difficulty Level: Medium Appreciation: Time for preparation: 1 hour Cooking time: 40 min. Share: 4 people