In breve
The dish in short
- Fresh sardines, cleaned and boned, cooked with onion, salted anchovies, small raisins and pine nuts, then with the wild fennel and saffron.
- Wild fennel boiled for 15 minutes from the boil, and its water kept to cook the pasta.
- Bucatini boiled al dente in the fennel water and dressed with the sauce.
- Toasted breadcrumbs scattered over instead of cheese.
- No tomato in this version: some versions add it, and some bake the dressed pasta in the oven.
Il video, Palermo, Sicilia
Pasta con le sarde
The video: Bucatini with fresh sardines, wild fennel, raisins, pine nuts and saffron, Palermo style
Bucatini boiled in the water of wild fennel and dressed with fresh sardines cooked with onion, melted salted anchovies, small raisins, pine nuts, the fennel and saffron, finished with toasted breadcrumbs: the pasta of Palermo, on Italy's national list of traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 1 min
- Cooking
- 36 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
