Serve 4
Ingredients
400 g of wild fennel
300 g of pasta (bucatini, maccheroncini)
300 g of fresh sardines
30 g of raisins
30 g di pine nuts
2 anchovy fillets
1 onion
Saffron
EVO oil, salt and pepper
Breadcrumbs
Directions
Clean the fennel removing the hardest parts, wash and boil the rest in salted water. Drain it and keep the water aside as you will use it for the pasta. Fillet the sardines, removing the head, bone and tail and open them flat. Put the raisins in a bit of warm water. Chop the onion finely and sauté it in 70gr of EVO oil, add the anchovies, a glass of water and a pinch of salt. Cook until sizzling and add the saffron previously melted in a bit of water. Then add the raisins, pine nuts and stir well for few minutes. Add the sardines, the wild fennel finely chopped and a bit of black pepper. Cook for two minutes adding some water if necessary. Boil the water you kept aside when cooking the fennel and cook the pasta till al dente. Drain and toss it in the pan with the sardines sauce and stir well before serving. I add a bit of toasted breadcrumbs on top…it is delicious. Buon appetito!