Here's how to make the sauce with Sicilian sardines, with fresh sardines, wild fennel, sultanas, pine nuts, a sachet of saffron, onion, extra virgin olive oil and salt.
Ingredients for 4 people
- 300 g of short pasta, maccheroncini type
- 500 g of fresh sardines
- 500 g of wild fennel
- 50 g of pine nuts
- 50 g of sultanas softened in warm water
- 1 sachet of saffron
- 1 medium onion
- 70 g of extra virgin olive oil
- salt
How to prepare pasta with Sicilian sardines
Clean the wild fennel keeping only the tops, wash and boil them in a liter of lightly salted water.
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Drain the fennel tops and chop them coarsely, keeping the cooking liquid.
Clean the sardines, empty them, remove the bones, wash and dry them.
Meanwhile, chop the onion and brown it a few moments in hot oil, add the sardines and let them fry over low heat, stirring frequently to make them unravel.
Add the wild fennel, pine nuts, sultanas, saffron, salt and a little cooking liquid of the fennel and cook for ten minutes.
Boil the pasta al dente in abundant salted water mixed with the cooking water of the fennel, then drain it and pour it into a container, then season it with the sardines and their sauce.
Stir the pasta with the sardine sauce and then place the container on the opening of the hot oven and let stand for ten minutes before serving.
