Pasta con le sarde (5)
Instructions
Clean and boil in lightly salted water, wild fennel, drain and tritatelo.
Keep the cooking water.
In a pan heat two tablespoons of olive oil and, on low heat, insaporitevi chopped onion.
Add the anchovy desalted and fillets diliscati, let them dissolve.
Then add the chopped fennel, raisins softened in warm water and squeezed, the pine nuts.
Complete with saffron, cover and cook over low heat for a quarter of an hour.
Open half the sardines United them along the back, clean, wash, dry, flour them and fry them in hot oil.
Drain on paper towels and salt them just.
Boil Ziti with in plenty of water to which you have added the fennel estate aside, drain and season with half the sauce.
Brush a baking sheet with oil, sprinkle a layer of pasta and fried sardines one on top.
Sprinkle with a few tablespoons of sauce and keep layers ending with the sauce.
Put in a preheated oven at 200 degrees for 10 minutes and serve.
Accompanying wines: Tocai Friulano Isonzo DOC, Marino DOC, Bianco Di Alcamo DOC.
Ingredients and dosing for 4 persons
- 300 g of type pasta ziti with
- 350 g of fresh sardines
- 200 g of fennel
- 4 salted anchovy fillets
- 1/2 teaspoon of saffron
- 30 g of pine nuts
- 30 g of sultanas
- Flour
- 1 onion
- Olive oil
- Salt