2 bulbs of sweet fennel
1 tablespoon of salt
500g of fresh fusilli pasta
1/4 cup of extra virgin olive oil
4 canned anchovy fillets
32 sardines, cleaned and rinsed
2 cloves of garlic
10g of pine nuts
30g of white raisins
For serving with
12 sardines, cleaned and rinsed
To taste: salt and black pepper
8 cooked sweet fennel fronds
2 bulbs of sweet fennel
1 tablespoon of salt
500g of fresh fusilli pasta
1/4 cup of extra virgin olive oil
4 canned anchovy fillets
32 sardines, cleaned and rinsed
2 cloves of garlic
10g of pine nuts
30g of white raisins
For serving with
12 sardines, cleaned and rinsed
To taste: salt and black pepper
8 cooked sweet fennel fronds
1 Cook the whole sweet fennel bulb in 5 liters of water with salt for an hour or until tender
Drain and reserve the cooking liquid (one cup for the sauce and the rest for cooking the pasta)
Cook the fusilli pasta in the reserved cooking liquid until al dente
2 Finely chop the sweet fennel fronds and sauté them in olive oil with the anchovy fillets, sardines, and whole garlic cloves for five minutes, stirring occasionally
The sardines should break apart into small pieces
Add one cup of the reserved cooking liquid and simmer over low heat, covered, for five minutes
Add the pine nuts and white raisins and cook for an additional five minutes
Remove the garlic and discard it
3 Combine the cooked fusilli pasta with the sauce, stirring to combine and allowing it to absorb the flavors for four minutes, off heat
Top each plate with three fillets of sardine, seasoned with salt and black pepper, and fried in olive oil
Additionally, place two fried sweet fennel fronds on top.
