Nonna Fina’s Sicilian Pasta with Sardines

Pasta con le sarde

Preparation info
  • Feeds


    • Difficulty


Appears in
Grand Dishes: Time-perfected recipes and stories from grandmothers of the world

By Iska Lupton and Anastasia Miari

Published 2021

  • About


  • 175 g (heaped 1 cup) fennel, finely sliced
  • 1 shallot, finely diced


  1. Gently boil your fennel until soft (about 5 minutes) then leave in the water to soak until it’s needed.
  2. Fry the shallot in the oil on a medium-low heat until translucent and starting to turn golden.
  3. Add the anchovies to fry with the shallot - these will almost dissolve as they cook and add a salty kick.
  4. Once the anchovies have broken down, a