Hearty Sicilian Pasta con le Sarde with Raisins and Fennel Pollen
A rich and flavorful traditional Sicilian dish
Discover the bold and unique flavors of Sicily with this classic pasta dish, enhanced with sweet raisins and aromatic fennel pollen.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Pasta
For the Sardine Sauce
For the Flavor Base
For Garnishing
Preparation
Preparing the Sardines
Clean and fillet sardines
Clean and fillet the sardines, removing any bones.
Refrigerate the filleted sardines until just before cooking to keep them fresh.
Pat sardines dry
Pat dry with a paper towel.
Chill sardines
Set aside in the refrigerator until needed.
Creating the Flavor Base
Heat oil and sauté aromatics
Heat olive oil in a pan over medium heat.
Add onions and garlic
Add onions and garlic, sauté until translucent.
Do not let the garlic burn as it will turn bitter.
Cook fennel
Stir in the sliced fennel and cook until softened.
Cooking Process
Sauce Creation
Add sardines to the pan with onions and garlic, gently breaking them apart.
Simmering
Incorporate the toasted pine nuts, raisins, anchovies, and saffron mixture. Let simmer for 10 minutes.
Combining with Pasta
Cook pasta until al dente, drain, and toss with the sardine sauce in the pan.
Plating & Serving
Hearty Sicilian Pasta con le Sarde with Raisins and Fennel Pollen
Hearty Sicilian Pasta con le Sarde with Raisins and Fennel Pollen
Plating & Serving
Mound the pasta on a large serving dish, carefully spooning the sauce on top. Sprinkle with fresh parsley and serve with lemon wedges on the side.