William Lander, Daniel Morgenthau, Shaun Searley

Cured Sardines, Raisins, Pine Nuts and Sun-Dried Tomato

Name: Cured Sardines, Raisins, Pine Nuts and Sun-Dried Tomato
Yield: Serves 2
Cuisine: Sicilian
Ingredients: 6 fresh sardines; 10 fennel herb sprigs; 250 ml extra virgin olive oil; small pinch of chilli flakes; 60 g pine nuts; 60 g golden raisins; 60 g sun-dried tomatoes, cut to the size of the raisins and rehydrated; 3 medium shallots

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This is a take on the local Sicilian dish called ‘pasta con le sarde’. It brings a hit of sunshine all year round, and apart from the sardines it’s almost entirely composed of store cupboard ingredients.

Ingredients

3 medium shallots
10 fennel herb sprigs
250 ml extra virgin olive oil

Europe
Italy
Side dish
Fish course
Pescatarian
Vegetarian
Gluten-free
Mediterranean
Sicily

Method

Peel and chop the shallots very finely. Pick the leaves from the fennel herb and finely chop. Heat half the olive oil in a frying pan over a medium heat and add the shallots, chopped fennel herb and chill flakes. Sweat very gently until translucent and sweet.

Toast the pine nuts over a medium heat until they have a slight golden colour. This won’t take long, and there’s a danger they wi