'1/4 cup of olive oil '
'1 tablespoon of salt'
'500g fresh fusilli pasta '
'30g white raisins '
'10g pinhole '
'32 fillets of sardines, cleaned '
'4 fillets of canned anchovies '
'2 bulbs of sweet fennel '
'2 cloves of garlic '
'To decorate '
'12 fillets of sardines, fried in olive oil '
'8 slices of cooked and fried sweet fennel in butter '
'Salt and black pepper to taste'
'1/4 cup of olive oil '
'1 tablespoon of salt'
'500g fresh fusilli pasta '
'30g white raisins '
'10g pinhole '
'32 fillets of sardines, cleaned '
'4 fillets of canned anchovies '
'2 bulbs of sweet fennel '
'2 cloves of garlic '
'To decorate '
'12 fillets of sardines, fried in olive oil '
'8 slices of cooked and fried sweet fennel in butter '
'Salt and black pepper to taste'
'Cook the sweet fennel bulb whole in 5 liters of water with salt for one hour or until tender.'
'Drain and reserve the cooking liquid (1 cup for the sauce and the rest for cooking the pasta).'
'Cook the fusilli in the reserved cooking liquid until al dente.'
'Chop the sweet fennel bulb and sauté it in olive oil with anchovies, sardines, and whole cloves of garlic for five minutes, stirring frequently.'
'The sardines will break into pieces.'
'Add 1 cup of the reserved cooking liquid and cook on low heat with the lid closed for five minutes.'
'Add pinhole and white raisins and cook for an additional five minutes.'
'Remove the garlic and discard it.'
'Combine the fusilli with the sauce, mix well, and let it absorb the flavors for four minutes off the heat.'
'Decorate each plate with three fillets of sardines seasoned with salt and black pepper and fried in olive oil, along with two slices of cooked and fried sweet fennel in butter.'
