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Recipe by
Bucatini with Sardines and Wild Fennel is a traditional Sicilian dish with a unique flavor. The combination of al dente pasta, fresh sardines, wild fennel and anchovies creates an explosion of Mediterranean flavors. Pine nuts and sultanas add a sweet note, while toasted breadcrumbs provide irresistible crunch. Enjoyed both hot and cold, it is a true delight for the palate. Try it and travel through the aromas and flavors of the island of Sicily.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Sauté the blanched and chopped wild fennel, anchovy fillets, sardines, pine nuts and raisins in a pan with oil
Step 2 of 3: Cook the bucatini in boiling salted water with saffron, drain them and toss them in the pan with the fennel and sardines
Step 3 of 3: Sprinkle with toasted breadcrumbs with 1 drizzle of oil and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving180 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,824 kJ436 kcal | 1,013 kJ242 kcal |
| Fat | 13.81 g | 7.67 g |
| of which saturated fatty acids | 2.56 g | 1.42 g |
| Carbohydrates | 42.68 g | 23.71 g |
| of which sugars | 7.92 g | 4.4 g |
| Fibre | 2.16 g | 1.2 g |
| Protein | 34.38 g | 19.1 g |
| Salt | 0.31 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
