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

Preparation info
  • Serves


    • Difficulty


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.


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


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