Pasta with sardines
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Ingredients (Serves 4):
  • 320 g. pasta
  • 300 g. fresh sardines
  • All purpose flour Fior Fiore
  • Vegetable oil for frying
  • 150 g. wild fennel
  • 2 tbs EVOO
  • 1 onion
  • 4 salted anchovies, rinsed
  • 1 garlic clove
  • 1 tbs pine nuts, toasted
  • Salt and pepper to taste
  • 1⁄4 teaspoon saffron threads
Preparing:
  1. Filet the sardines and wash them. Coat them with the flour and deep-fry them in vegetable oil. In a pot, boil the fennel for 10 minutes and then chop it. Reserve the cooking water.
  2. Heat olive oil with the chopped onion in a frying pan. Add half of the anchovies along with the chopped garlic, the fennel, toasted pine nuts, a pinch of salt, pepper, and saffron.
  3. Boil the pasta in the fennel's water. When the pasta is al dente, drain it and add 3⁄4 of the sauce. Coat a baking pan with olive oil and fill with alternating layers of pasta and fried sardines.
  4. Spread the remaining sauce over the top and bake at 200°C for 10 minutes.

 

Gourmet
Preparation Time: 50 minutes
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Pasta with sardines

Ingredients (Serves 4):
  • 320 g. pasta
  • 300 g. fresh sardines
  • All purpose flour Fior Fiore
  • Vegetable oil for frying
  • 150 g. wild fennel
  • 2 tbs EVOO
  • 1 onion
  • 4 salted anchovies, rinsed
  • 1 garlic clove
  • 1 tbs pine nuts, toasted
  • Salt and pepper to taste
  • 1⁄4 teaspoon saffron threads
Preparing:
  1. Filet the sardines and wash them. Coat them with the flour and deep-fry them in vegetable oil. In a pot, boil the fennel for 10 minutes and then chop it. Reserve the cooking water.
  2. Heat olive oil with the chopped onion in a frying pan. Add half of the anchovies along with the chopped garlic, the fennel, toasted pine nuts, a pinch of salt, pepper, and saffron.
  3. Boil the pasta in the fennel's water. When the pasta is al dente, drain it and add 3⁄4 of the sauce. Coat a baking pan with olive oil and fill with alternating layers of pasta and fried sardines.
  4. Spread the remaining sauce over the top and bake at 200°C for 10 minutes.