Name: Pasta con le Sarde (Pasta with Sardines)
Yield: Serves 4
Cuisine: Italian
Ingredients: Generous pinch of saffron, soaked in a bit of water for even dispersal throughout the sauce; 50 grams (¼ cup) pine nuts, lightly toasted; 50 grams (¼ cup) dark raisins or currants, soaked in warm water and drained; A few sprigs of fennel fronds, chopped, and some small fronds reserved for garnish; 50 grams (½ cup) panko or other coarse breadcrumbs; Grated zest of 1 orange; Olive oil; 1 large bulb fennel (with fronds), trimmed and cut into ½-centimeter (3/16-inch) dice (2½ cups) (reserve fronds); 110 grams (¾ cup) finely diced white onion; Pinch of fennel pollen or ground, toasted fennel seeds; Semolina or cormeal, for dusting the sheet pan; Pinch of coarse salt; 7 to 8 large egg yolks; Coarse salt and freshly ground black pepper; Juice of 1 orange; 4 fresh sardines; 3 anchovy fillets, preferably salt-packed, deboned, rinsed, and chopped; 50 milliliters (3½ tablespoons) warm water; Large pinch of saffron, lightly toasted in a dry pan; 100 grams (¾ cup) “00” or all-purpose flour, plus more for bench flour as needed; 150 grams (1¼ cups) semolina

Pasta con le Sarde is a traditional Sicilian dish. It is at its best during spring and summer months, when fresh sardines are available. Ingredients vary depending on the area but the dish usually incorporates sardines, wild fennel, saffron, pine nuts, and raisins or currants. Wild fennel grows rampantly across Sicilia and the fronds add a beautiful potency to the dish.

The sauce features bright contrasting flavors—sweet, savory, bitter, acidic, and salty—and is reflective of