Hearty Sicilian Pasta con le Sarde with Raisins and Fennel Pollen

Name: Hearty Sicilian Pasta con le Sarde with Raisins and Fennel Pollen
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 400g spaghetti or bucatini pasta; Salt; 500g fresh sardines; 50g pine nuts; 50g raisins; 4 anchovy fillets; 1 large onion; 2 cloves garlic; 1 tbsp fennel pollen; 2 tbsp olive oil; 1 bulb fennel; 1 small pack saffron threads; 1 cup vegetable or fish stock; Salt and pepper; Fresh parsley; 1 lemon

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

400g spaghetti or bucatini pasta

Salt

for boiling water

For the Sardine Sauce

500g fresh sardines

cleaned and filleted

50g pine nuts

toasted

50g raisins

soaked in warm water

4 anchovy fillets

chopped

1 large onion

finely chopped

2 cloves garlic

minced

1 tbsp fennel pollen

2 tbsp olive oil

For the Flavor Base

1 bulb fennel

sliced thinly

1 small pack saffron threads

soaked in 2 tbsp warm water

1 cup vegetable or fish stock

Salt and pepper

to taste

For Garnishing

Fresh parsley

chopped

1 lemon

cut into wedges

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