To prepare the recipe for pasta with sardines, clean the wild fennel, cutting out only the most tender part; wash it and boil it in plenty boiling salted water for about 10'. Drain it, saving the water in the pot.
Finally, chop the fennel finely.
Heat the saffron threads in a small pan, reduce them to a powder and dissolve a little water.
At this point you can turn to cleaning the sardines:
First prepare 1 bowl with water and ice. Cut off the head, dorsal fins and ventral fins the center bone so that you have an intact and unbroken fillet of anchovies.
Then rinse all the fillets in the bowl with water and ice and finally clean them under cold running water and drain them on a tray lined with paper towels.
Then pat dry and divide each fillet into 3 pieces.
In a nonstick skillet over high heat, sauté the onions and garlic with a little bit of olive oil, drizzle with white wine, add salted anchovies, the pine nuts and raisins and wild fennel. Add some water and continue to cook.
Stir well, let it season for a couple of minutes, and then add the sardines.
If necessary, add a little more water so that the sardines are covered. Finally, let them cook about 5 to 6 minutes and season with salt.
Meanwhile, boil the fennel cooking water with salt; if that is not enough, you can dilute it with more water.
Finally, cook the bucatini a little less than the indicated time, after which you drain them in the pan with the sauce and let them cream for 2 minutes more, adding a little more of the fennel water if necessary.
When the pasta is ready, add a little more evo oil and toss for up to one minute, stirring gently.
Serve hot with the toasted crumbs.
Here is your Pasta with Sardines ready.
If you do not have time to prepare this dish but do not want to give up the taste , find everything you need to prepare this dish in the box "Pasta with Sardines".
Place breadcrumbs, evo oil and a pinch of salt in a pan. Mix everything together with a spoon and toast on a low flame for a few minutes without letting it darken too much so as not to burn.
Ingredients
Directions
To prepare the recipe for pasta with sardines, clean the wild fennel, cutting out only the most tender part; wash it and boil it in plenty boiling salted water for about 10'. Drain it, saving the water in the pot.
Finally, chop the fennel finely.
Heat the saffron threads in a small pan, reduce them to a powder and dissolve a little water.
At this point you can turn to cleaning the sardines:
First prepare 1 bowl with water and ice. Cut off the head, dorsal fins and ventral fins the center bone so that you have an intact and unbroken fillet of anchovies.
Then rinse all the fillets in the bowl with water and ice and finally clean them under cold running water and drain them on a tray lined with paper towels.
Then pat dry and divide each fillet into 3 pieces.
In a nonstick skillet over high heat, sauté the onions and garlic with a little bit of olive oil, drizzle with white wine, add salted anchovies, the pine nuts and raisins and wild fennel. Add some water and continue to cook.
Stir well, let it season for a couple of minutes, and then add the sardines.
If necessary, add a little more water so that the sardines are covered. Finally, let them cook about 5 to 6 minutes and season with salt.
Meanwhile, boil the fennel cooking water with salt; if that is not enough, you can dilute it with more water.
Finally, cook the bucatini a little less than the indicated time, after which you drain them in the pan with the sauce and let them cream for 2 minutes more, adding a little more of the fennel water if necessary.
When the pasta is ready, add a little more evo oil and toss for up to one minute, stirring gently.
Serve hot with the toasted crumbs.
Here is your Pasta with Sardines ready.
If you do not have time to prepare this dish but do not want to give up the taste , find everything you need to prepare this dish in the box "Pasta with Sardines".
Place breadcrumbs, evo oil and a pinch of salt in a pan. Mix everything together with a spoon and toast on a low flame for a few minutes without letting it darken too much so as not to burn.
