> box a travel report about Palermo. As one of the musts
> Pasta con le sarde is mentioned here. Already the short description
> of the dish makes me hungry. With the whole recipe you could
> you could make me a huge pleasure.
> Do you know the recipe for the speciality Pasta con le
> Fennel, pine nuts and raisins.
No wonder, this Sicilian specialty arouses great interest: In Pasta con le sarde – pasta with sardines – the fragrance of saffron and wild mountain fennel, the pungency of sardines and anchovies, the sweetness of raisins and the nutty aroma of pine nuts combine in a wonderful harmony. A special pleasure. Fresh sardines are not always available here, but the dish can also be prepared with canned sardines. And the wild fennel, which is not native to our area, is replaced with the greens of regular garden fennel. The ideal pasta variety is bucatini (long slender tubes). Here’s a recipe for using canned sardines, then directions for preparing with fresh fish.
Rinse fennel greens (or fresh wild fennel) and cook in boiling hot salted water for ten minutes. Remove with a skimmer. Later make the pasta in this water. Cool the fennel greens a little, squeeze and chop.
Soak the grapes in cold water for at least 15 minutes, then drain and chop.
In a frying pan, sauté chopped onions in olive oil until well browned.