Ingredients
- 30 g of pine nuts
- 1 sprinkle of flour
- 1 small handful of breadcrumbs
- 350 g of sardines
- 200 g of fennel
- 0.5 saffron sachet
- 30 g of sultanas
- 500 g of fresh spaghetti
- 4 anchovy fillets
- 1 onion
Method
Step 1
Wash the fennel and boil in lightly salted water, drain and thinly chop, but keep the water to the side.Step 2
Finely chop then sautee the onion and the anchovies in a pan with olive oil, then add the fennel, the sultanas (previously soaked in warm water for about 5 minutes) and pine nuts, then the saffron. Cover and cook for 15 minutes.Step 3
Dust the sardines with flour and fry them, then drain on absorbent paper. Season with salt.Step 4
Cook the pasta in the fennel water, drain and add to half of the sauce.Step 5
Coat a large oven dish with olive oil, layer with pasta, then the sardine fillets, then some spoonfulls of sauce. Repeat until you run out of ingredients.Step 6
Toast some breadcrumbs with a little olive oil and sprinkle on top of the pasta. Finish off in a 200C oven for 10 minutes. Serve with a chilled glass of dry white wine.