INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Bucatini n° 6
500 g sardines
120 g fennel
2 anchovies
30 g pine nuts
50 g raisins
1 onion
0,3 g saffron
Breadcrumbs, to taste
DIRECTIONS
After letting the raisins soak for 10 minutes, take care of cleaning the sardines: remove the head and gently pull it off so that the guts are also removed. Open them and remove the bone as well, being careful not to break the flesh. Set aside. In a frying pan toast the breadcrumbs for a few minutes over low heat, adding a drizzle of extra virgin olive oil. Stir and cook until golden brown. Next, toast the pine nuts in another pan over low heat, being careful not to burn them. After removing the leathery parts of the fennel, blanch it for a few minutes in a large sauté pan. Then roughly chop it and set it aside. Dice the onion and pour it into a pot with a drizzle of extra virgin olive oil and the anchovies. After sautéing for a few minutes, add the raisins, toasted pine nuts and saffron dissolved in hot water. Then pour in the fennel as well and cook, adding hot water taken from the sauté pan in which you blanched it. Add the sardines as well and continue cooking, stirring gently with a ladle so they do not break up. Cook the Bucatini in the same water in which you blanched the fennel, adding a pinch of salt. Drain them al dente and finish cooking directly in the sauté pan with the sauce, adding cooking water. Sauté and stir to mix well. Remove from heat, add extra virgin olive oil and stir to mix well. Serve, adding breadcrumbs as garnish. Buon appetito!