Orecciete with sardines and wild 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.

  • 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 fennelsardines

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Sardines with wild fennel

fild fennel marinadehttp://www.coeurdesel.com/files/r0026582-tm.jpg

In a bowl put green olives, fresh wild fennel seeds, Noilly Prat, olive oil, black pepper, a pinch of sea salt, some nutmeg. Rest for an hour.

Grill sardines with garlic inside, salt, black pepper, olive oil on the outside.

Chop one or two shallots, heat olive oil in a pan, throw in the shallots, quench with the fennel / Noilly Prat / olive mixture - simmer for five minutes on low heat.

Serve the sardines straight from the grill adding the fennel "sauce" straight from the pan as quick as possible - best directly at the table.


Serving suggestion: with grilled vegetables.

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Orecciete with sardines and wild fennel
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Comments (1)  Permalink