|
To prepare pasta con le sarde: clean the wild fennel and boil in salted water. Drain carefully, keeping the cooking water,
then chop the fennel coarsely and brown in a small amount of oil.
Cleaned and coarsely chop
the onions; brown them in plenty of oil in another pan. Add the anchovies and the tomato paste,
and then stir briskly until the mixture is homogeneous.
Add the sardines, the browned fennel, raisins, pine nuts, and a few threads of saffron.
Cook lightly for 5 mins, adding some of the fennel's cooking water if necessary. Add salt to taste.
Bring the rest of the fennel's water to a boil and use it to cook the bucatini. When al dente, drain
and mix in the sauce. Serve the pasta con le sarde hot.
Serves 6
Recipe courtesy of The Italian Trade Commission.
| 
