Pasta con le Sarde - Venticolli

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PASTA CON LE SARDE
(Pasta cchi' Sardi)  

Ingredients:

1Kg. of Bucatini - 1Kg. of fresh Sardines - 500gr. of wild fennel - 5-6 anchovy fillets - 50gr. of toasted and chopped almonds - 35gr. of Uvetta - 35gr. of Pine nuts - 1 medium onion - saffron - flour - salt - pepper.

Preparation:
Clean the Fennel and boil it in salted water, drain and store the cooking water in which you will cook the bucatini. Clean the sardines by removing the head and spine. In a large pan with high sides fry the chopped onion with the anchovies that you will crush with a fork until they melt. Add the raisins, pine nuts and a pinch of saffron, pour the minced fennel, half of the sardines and season with ground black pepper. Cook over low heat, stirring occasionally until a fairly even sauce is obtained. In the fennel water, adjusted with salt, boil the bucatini. Before draining, put a pinch of saffron in the water. Drain and mix with two thirds of the sauce. Pour them into a greased pan and sprinkled with bread crumbs. Heat the remaining sauce adding a little oil and the other half of the sardines. Cover the pasta with this sauce. Sprinkle with toasted almonds and chopped. Put in the hot oven for about 10 minutes to mix the flavors.
Recommended wines:

Zadjal Alcamo Bianco D.O.C.
Bianco del Pescatore Chardonnay I.G.P. Sicilia
L'Oro Bianco Inzolia I.G.P. Sicilia





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