Pasta with sardines is a traditional dish of Sicilian cuisine prepared with fresh sardines, wild fennel, sultana raisins, pine nuts, almonds, and anchovy fillets in oil. This dish is perfect for bringing the flavors and aromas of this wonderful island to the table!
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Remove the head, innards, and backbone from the sardines (though your fishmonger may do this for you) by opening them like a book
Remove the skin and rinse them quickly
Peel the almonds (in any case I always recommend buying almonds to peel rather than already peeled ones, because those are cleaned with machines that remove the fragrance - just throw them into boiling water for a few seconds and the skin comes off immediately), toast them in a non-stick pan, stirring constantly, then chop them
Soak the raisins
Separate the fennel leaves from the stalks and boil them for 15/20 minutes in salted water
Drain them with a skimmer, keeping the cooking water
Discard the hardest part of the stalks and keep the rest, finely chopped
Chop the onion and sauté it in the oil
When it starts to color, add the fennel stalks and continue cooking for a couple of minutes
Then add the anchovy fillets, letting them break down, the squeezed raisins, and the pine nuts
Add the sardines as well, cooking for 6/7 minutes over high heat
Frying Pan
Bowl
Store in the refrigerator for up to 2 days
Typical dish of Sicilian cuisine
Italia, Sicilia
| Energy (kcal) | 153.53 |
| Carbohydrates (g) | 20.63 |
| of which Sugars (g) | 2.16 |
| Fat (g) | 2.76 |
| of which Saturates (g) | 0.53 |
| Protein (g) | 11.75 |
| Fiber (g) | 1.76 |
| Sale (g) | 0.04 |
