Bucatini with sardines (3)
Instructions
Clean the pilchards, diliscatele, leaving the two halves, then cut off his head.
Peel the finocchietti holding the tender to boil for 10 minutes in 2 litres of salted water; drain and keep the cooking water, then mince after being squeezed.
Soften the raisins in warm water for 15 minutes.
Chop the onion, place it in a large pan of salted water, cover and cook for 5 minutes, then add half oil, saffron dissolved in a little water, pine nuts and raisins squeezed.
Continue for another 5 minutes, then add the sardines and, after 10 minutes, the finocchietti, salt and pepper.
With sardines and cook at very low heat, turning.
Add the anchovies, wash, de-boned and made ' undo ' in a pan with the remaining oil.
Put on the heat the cooking water of fattahi and lessatevi the pulp drain underdone.
Serve with the sauce of sardines together with the anchovies.
Ingredients and dosing for 4 persons
- 300 g of bucatini
- 300 g of fresh sardines
- 6 tablespoons of olive oil
- 30 g of sultanas
- 30 g of pine nuts
- 6 deck of fattahi
- 2 salted anchovies
- Powdered saffron
- == 1 large onion
- Salt
- Pepper