Sicily

Pasta con le sarde

Name: Pasta con le sarde
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g bucatini pasta; 400 g fresh sardines filleted fish; 3 1/2 tbsp olive oil; 1 finely chopped onion; 3 fillets anchovy fillets; a big bunch wild fennel fronds or dill with 1 tsp fennel seeds dill leaves; 1 tsp fennel seeds; 3 tbsp soaked raisins; 3 tbsp toasted pine nuts; a pinch soaked in 2 tbsp water saffron; 1/2 cup toasted breadcrumbs; Salt, to taste

Sardines, fennel, raisins and pine nuts. Sweet, salty and a little bit Arab, very Palermo.

45 minTime

38 gProtein each

mildSpice

Palermo on a plate2 chapters · 1 min read

Make it your way

Grandma's waySardines, wild fennel, saffron, raisins, pine nuts.

The original

737kcalsame

38 gproteinsame

5 gfibresame

45minutessame

Pasta con le sarde.

Per serving, worked out from the ingredient table.

Ingredients

Pasta400 g bucatini

Fish400 g fresh sardines, filleted

Olive oil3½ tbsp

Onion1, finely chopped

Anchovy fillets3 fillets

Dill leavesa big bunch wild fennel fronds, or dill with 1 tsp fennel seeds

Fennel seeds1 tsp

Raisins3 tbsp, soaked

Pine nuts3 tbsp, toasted

Saffrona pinch, soaked in 2 tbsp water

Breadcrumbs½ cup, toasted

Saltto taste

Method

5 steps

1Blanch the fennel fronds in salted water for 5 minutes. Lift out, chop, and keep the water for the pasta.
2Soften onion in oil, melt in the anchovies, then add sardines and cook gently, breaking them up.
3Add fennel, fennel seeds, raisins, pine nuts and saffron. Simmer 5 minutes with a ladle of water.
4Boil bucatini in the fennel water until al dente and toss with the sauce.
5Serve topped with toasted breadcrumbs.

Serve it like this

Serve in shallow bowls with a generous spoon of toasted crumbs on top and a few fennel fronds.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pasta con le sarde

Make it your way

Ingredients

Method

Make it a meal