Pasta con le sarde (4)
Instructions
Water and de-boned anchovies.
Clean and wash the sardines, dry.
Clean the fennel (use possibly in place of wild, twigs and leaves of the cultivated), wash and boil them in salted boiling water.
Drain, chop and keep aside the cooking water.
Casserole, half a glass of olive oil Saute one large chopped onion, add the anchovies and stir to melt, add the pine nuts, the raisins softened in warm water and squeezed, then wet with a glass of water which melted fennel a sachet of Saffron.
Let simmer the sauce over low heat for five minutes and add the fennel and sardines.
Add salt and pepper, cover the Pan and finish cooking.
Bring to a boil the water of fennel with the addition of other cold water, just enough, and pour the macaroni.
Drain and serve on a warm dish, flavoured with sardines and la salsa.
You can also grate the bread, put it in a pan and toast over low heat until it becomes miele color; remove the Pan from the heat and add a teaspoon of olive oil, add salt and place over heat for a minute and then put this toast on pasta (how do I use do normally with the cheese).
Ingredients and dosing for 6 persons
- 500 g of pasta macaroni type
- 500 g of small fresh sardines
- 200 g of fennel
- 3 salted anchovies
- 50 g of sultanas
- 50 g of pine nuts
- Onion
- Saffron
- Olive oil
- Salt
- Pepper