Pasta with Sardines
calories: medium
category: first course
cost: medium
difficulty: medium
preparation time: 70
Ingredients
Long macaroncini 400 gr.
Fresh sardines 400 gr.
Wild fennel 6/7 bunches
Raisins 30 gr.
Pine nuts 30 gr.
Anchovies 4 unsalted
Saffron a pinch
Onions 1
Extra-virgin olive oil 6 spoonfuls
Salt to taste
Pepper to taste
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Wine Tips
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Fresh sardines 400 gr.
Wild fennel 6/7 bunches
Raisins 30 gr.
Pine nuts 30 gr.
Anchovies 4 unsalted
Saffron a pinch
Onions 1
Extra-virgin olive oil 6 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Clean the sardines, remove their heads and bones and wash the fillets thoroughly under tap water. Soak the raisins in warm water. In the meantime, remove the tougher pieces and choose the more tender ones. Then boil them in plenty of water for 10 minutes. Remove them from the pot with a ladle with holes and keep the water for boiling the pasta later. Drain the fennel, chop them up and put them aside.
Dice the onion, season it with a little salt and sauté it in a pot with 4 spoonfuls of oil. Then add the saffron, the raisins well drained and the pine nuts. Mix well and let it acquire taste then add the sardine fillets and brown them well on both sides. At this stage add the diced fennel, season with salt and pepper. Cover the pot and finish cooking.
Put 2 spoonfuls of oil into a small pan and heat it. Add the chopped anchovies and stir with a wooden spoon until they have melted. Then add it to the sardines and mix together taking care not to break the sardine fillets.
Put the pot with the fennel water on the fire and boil the pasta in it, removing when still al dente. Drain the pasta and season it with the sardines and their sauce, mix and serve. The Chef's tips Alcamo is a 11.5/12° dry white wine to be served at 10° C. Curiosity This dish is not only tasty but is also cost-saving as the ingredients are all economical. Fish in general, and these in particular, are highly recommended by experts on health.
Dice the onion, season it with a little salt and sauté it in a pot with 4 spoonfuls of oil. Then add the saffron, the raisins well drained and the pine nuts. Mix well and let it acquire taste then add the sardine fillets and brown them well on both sides. At this stage add the diced fennel, season with salt and pepper. Cover the pot and finish cooking.
Put 2 spoonfuls of oil into a small pan and heat it. Add the chopped anchovies and stir with a wooden spoon until they have melted. Then add it to the sardines and mix together taking care not to break the sardine fillets.
Put the pot with the fennel water on the fire and boil the pasta in it, removing when still al dente. Drain the pasta and season it with the sardines and their sauce, mix and serve.
