Wild fennel grows everywhere here in sardinia so I was happy to find a recipe
in the fantastic “Made in Italy cook” book from Locatelli that uses wild fennel.
2 tbs sultanas
2 good quality tomatoes blanched and peeled
2 tbs pine nuts
12 sardine filets roughly chopped
2 tbs olive oil
3 finely chopped garlic cloves
1/2 glass of dry white wine
handful of chopped parsley
handful of chopped wild fennel
Soak the sultanas in hot water for 30 min.
Spread the pine nuts on a baking tray and put into the preheated oven (180°), just long enough to turn them golden. Remove from the tray.
Briefly fry the garlic till he starts to color, don’t let burn. Add the chopped sardines and cook for 1 minute. Season and add the with wine. Allow to evaporate the alcohol. Put in the tomatoes, pine nuts, drained sultans and turn off the heat.
Meanwhile cook the pasta. Add to the sauce add a little more olive oil. Toss in the parsley and the fennel.
Wild fennel grows everywhere here in sardinia so I was happy to find a recipe
in the fantastic “Made in Italy cook” book from Locatelli that uses wild fennel.
Soak the sultanas in hot water for 30 min.
Spread the pine nuts on a baking tray and put into the preheated oven (180°), just long enough to turn them golden. Remove from the tray.
Briefly fry the garlic till he starts to color, don’t let burn. Add the chopped sardines and cook for 1 minute. Season and add the with wine. Allow to evaporate the alcohol. Put in the tomatoes, pine nuts, drained sultans and turn off the heat.
Meanwhile cook the pasta. Add to the sauce add a little more olive oil. Toss in the parsley and the fennel.
Comments (2)