Pasta con le sarde

Ingredients

• 400 g pasta (preferably bucatini)
• 500 g fresh sardines
• 1 bunch wild fennel
• 1 onion
• 3 salted anchovies
• 20 g small raisins
• 20 g pine nuts
• 1 sachet saffron
• Breadcrumbs
• Extra virgin olive oil
• Salt and pepper

Method

1. Boil the wild fennel in salted water for 15 minutes from the boil; lift it out, keep the water, squeeze the fennel and cut it into 1–2 cm pieces.
2. Chop the onion and soften it in oil until golden; add the cleaned anchovies and mash them with a fork.
3. Add the boned sardines, raisins and pine nuts, season with salt and pepper, stir gently and cook for 10 minutes.
4. Add the fennel and the saffron dissolved in two ladles of the fennel water; lower the heat and cook for another 10 minutes.
5. Toast the breadcrumbs in a small dry pan until golden.
6. Cook the pasta in the fennel water (adding more water if needed) until al dente, drain and toss with the sauce.
7. Put it into an oiled baking dish, sprinkle with the breadcrumbs and bake for 10 minutes at 220 °C.

Tips

• This is the Accademia Italiana della Cucina recipe in the Palermo style.
• The Accademia also allows versions without breadcrumbs or without baking, served as soon as the pasta is tossed.

Related topics

🐟 Pasta con le sarde · Bucatini · 🫒 Olive oil

Sources

• Accademia Italiana della Cucina — Pasta con le sarde

Servings: 4

Themes