Pasta with Fennel and Sardines

Name: Pasta with Fennel and Sardines (Pasta con le Sarde)
Cuisine: Italian
Ingredients: 500 g (18 oz) fresh fennel herb (you could also use the feathery tops of Florence fennel); 500 g (18 oz) fresh fennel herb (you could also use the feathery tops of Florence fennel); 1 small onion, finely chopped; 6 tbsp extra virgin olive oil; 2 tbsp pine kernels; 2 tbsp raisins; 3 anchovy fillets in oil chopped; 500 g (18 oz) fresh sardines, gutted and filleted; plain flour for coating; 2 eggs, beaten; 400 g (14 oz) thick spaghetti or bucatini; 400 g (14 oz) thick spaghetti or bucatini; a little cayenne pepper; 2 tbsp chopped toasted almonds; salt and pepper to taste; salt and pepper to taste

Pasta con le Sarde

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

The main ingredient in this classic Sicilian dish is fennel, which grows in abundance in the hills of that island. The market in Palermo has many stands piled high with fresh fennel, for every Sicilian loves this particular dish. The use of pine kernels and raisins is typical of Sicilian cooking, a reminder of the early culinary Arab influences.

Ingredients

Europe
Italy
Sicily
Fish course
Pescatarian

Ingredients

Method