Pasta alla Palermitana
For 4 Persons
500 g fennel
(preferably wild fennel)
1 tbsp raisins
250 g fresh sardines
1 clove of garlic
virgin olive oil
1 tsp saffron threads
1 tbsp pine nuts
500 g spaghetti
1 handful bread crumbs
Steam the fennel in salted water, drain and chop finely. Collect the cooking water and set aside. Soften the raisins in lukewarm water. Clean the sardines, remove the head, tail, back and scales and rinse briefly under running water. Steam the chopped garlic in olive oil in a pan, add the sardines and fry for another 5 minutes. Add the wild fennel and the saffron threads dissolved in warm water. Simmer for another 5 minutes. Finally, add the pine nuts and raisins and turn off the heat after a few minutes. Cook the spaghetti al dente in the boiling water of the fennel, drain and add to the sauce in the pan. Spread on plates and sprinkle with breadcrumbs.
