Recipe: Sardines bucatini pasta with wild fennel

Pasta with aromatic herbs
July 16, 2009

Wild fennel seeds are often used as a spice. The leaves of the plant can be used too, in many recipes as Green tagliatelle, or this traditional sicilian recipe.

Sardines bucatini pasta

bucatini pasta with wild fennel

Serves four:
400g bucatini
500g fresh sardines
400g wild fennels
40g raisin
1 onion
4 salted anchovie fillets
olive oil

Clean and bone the sardines.
Bring a large pot of salted water to the boil. Add the wild fennels and cook for 15 minutes. Drain carefully, keeping the cooking water. Mince the fennels finely.
Chop the onion and put it in a pan with two tablespoons of olive oil. Brown them. Add the anchovie fillets and stir well. Add the sardine fillets and cook for five minutes.
Add the raisin to the sardine sauce, stir and add the minced fennels. Stir fry for two minutes.
Bring the fennel's water to a boil, then add bucatini and cook until al dente.
Drain well and season with the sauce.

ChiliesOne year ago:

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I am entering this in Presto Pasta Nights, hosted this week by Eats Well With Others.
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Author: Ruth (URL)

What an interesting dish. Thanks for sharing with Presto Pasta Nights. I love bucatini but it s off the radar for a while - no multigrain version for South Beach Diets!

Thanks again for hosting last week - great job!

Author: Joanne (URL)

Thanks for sharing with Presto Pasta! I love wild fennel and have never had it paired with sardines.

Author: Graziana

Wild fennel with sardines and raisin is a strange combination of bitter, salted and sweet... try it and you will love it.

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