Pasta with Sardines is a traditional Sicilian dish 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 beautiful island to the table!
Remove the head, entrails and backbone from the sardines (your fishmonger may do this for you) by butterflying them
Remove the skin and rinse them quickly
Peel the almonds (I recommend buying unpeeled almonds rather than pre-peeled ones, because the latter are cleaned with machines that remove their aroma - just plunge them briefly into boiling water and the skin comes off immediately), toast them in a non-stick pan while stirring constantly, then chop them
Soak the raisins
Detach the fennel leaves from the stalks and boil them for 15/20 minutes in salted water
Drain them with a slotted spoon, reserving the cooking water
Discard the toughest part of the stalks and keep the rest, chopping it finely
Chop the onion and sauté it in the oil
When it starts to brown, add the fennel stalks and continue cooking for a couple of minutes
Then add the anchovy fillets, letting them dissolve, the drained raisins and the pine nuts
Add the sardines and cook for 6-7 minutes over high heat
Pan
Bowl
Store in the refrigerator for up to 2 days
Typical dish of Sicilian cuisine
Italy, 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 |
