When do you normally prepare it:
It is a seasonal dish: You can prepare it from March to September, in the period of the year when there are fresh sardines on the markets and you can collect fennel in the fields.
It is a seasonal dish: You can prepare it from March to September, in the period of the year when there are fresh sardines on the markets and you can collect fennel in the fields.
Legend
The origin of the recipe is legendary: its paternity is attributed to the cook of the Arabic General Eufemio that landed on Sicily because he wanted to conquist it and found himself having to feed its troops in precarious conditions. The cook had a brilliant idea and put together what the nature of the places offered: fish and fennel. His creativity then suggested him the addition of pine nuts, raisins and saffron.
The origin of the recipe is legendary: its paternity is attributed to the cook of the Arabic General Eufemio that landed on Sicily because he wanted to conquist it and found himself having to feed its troops in precarious conditions. The cook had a brilliant idea and put together what the nature of the places offered: fish and fennel. His creativity then suggested him the addition of pine nuts, raisins and saffron.
Ingredients
2 kg. Sardine
200 gr. Salted anchovies
10 bunches of fennel
2 tablespoons filled with pine nuts
2 tablespoons filled with raisins
2 sachets of saffron
1 kg. and 200 grammes of "bucatini" (pasta)
Two tablespoons of roasted almond
Salt and pepper to spice
2 kg. Sardine
200 gr. Salted anchovies
10 bunches of fennel
2 tablespoons filled with pine nuts
2 tablespoons filled with raisins
2 sachets of saffron
1 kg. and 200 grammes of "bucatini" (pasta)
Two tablespoons of roasted almond
Salt and pepper to spice
Photos
Preparation
Preparation: 40minuti
Cooking time: 45 minutes
After having cleaned it cook the wild fennel in abundant salted water, drain and cut it, without throwing the water from cooking, which serves to cook the "bucatini". Clean the sardines properly (they have to be without head, tail and scales) put them under water to remove any scales and bones. Brown abundant finely sliced onion in a large saucepan, add the anchovies cleaned from the salt and put them in a not too hot and oily pan. Add raisins and roasted almond, the pine nuts, the ... >>
Preparation: 40minuti
Cooking time: 45 minutes
After having cleaned it cook the wild fennel in abundant salted water, drain and cut it, without throwing the water from cooking, which serves to cook the "bucatini". Clean the sardines properly (they have to be without head, tail and scales) put them under water to remove any scales and bones. Brown abundant finely sliced onion in a large saucepan, add the anchovies cleaned from the salt and put them in a not too hot and oily pan. Add raisins and roasted almond, the pine nuts, the ... >>
History
The pasta with sardines is the most famous Sicilian pasta, characteristic of the area between Cefalu, Palermo and Bagheria. The sardines are a typical example of blue fish, which has fat but very healthy and tasty meat and is the true wealth of the surrounding sea. The pine nuts and the raisins are a legacy of Arab cuisin...>>
The pasta with sardines is the most famous Sicilian pasta, characteristic of the area between Cefalu, Palermo and Bagheria. The sardines are a typical example of blue fish, which has fat but very healthy and tasty meat and is the true wealth of the surrounding sea. The pine nuts and the raisins are a legacy of Arab cuisin...>>
