Preparation Time: 30 Minutes
Serves 5
Submitted by: Olio Provenzani
Suggested Olive Oil: Olio Provenzani
It is a typical recipe of Palermo, Sicily. This way to preparete pasta has been handed down for centuries. This dish is perfect for Christmas or Easter.
Ingredients
1/4 Cup Olio Provenzani Extra Virgin Olive Oil
600 gr of pasta
800 gr of sardines
Wild fennel
4 salted anchovies
1 onion
100 gr of bread crumbs
Raisins and pine nuts
Salt and pepper
Saffron
Preparation
Roast in a pan in the bread crumbs. Wash well and boil in salted water the wild fennel for 5/10 minutes. Drain it and put aside the cooking water because pasta will cook with that water. In a pan melt the anchovies without salt. Dissolve saffron in hot water. In a pan, brown the onion with Extra Virgin Olive Oil, then add the pine nuts and raisins. Add the anchovies and saffron.
Clean the sardines, remove the tail and the head and leave them open. Fry lightly in extra virgin oil the sardine fillets but keep about 5, drain and put aside. In the sardines frying oil add chopped fennel and the 5 sardines fillets. Stir and chop the sardines. Boil the pasta in the cooking water of fennel, drain and dress with the sauce seasoned with fennel and part of sardines.
Take a pan and grease it with extra virgin olive oil and sprinkle with a little bread crumbs. Pour the pasta and alternating a layer of sardines and a fennel. Repeat again and finish with layer of sardines on top. Sprinkle with breadcrumbs, a dribble of olive oil and bake for about 10 minutes. This is a typical dish from Palermo, but famous throughout the world.It is good both cold and hot.
