for 4 servings
- 4 cups fresh, cleaned and boned Sardine
- 2 Fennel bulb (with leaves)
- ¼ cup raisin
- 2 tablespoons chopped Dill
- 6 Anchovy fillet (in oil)
- 2 cloves garlic
- 1 teaspoon fennel seeds
- ½ teaspoon grated lemon zest
- 6 tablespoons olive oil
- freshly ground peppers
- 1 small onion
- 0.333 cup pine nut
- 1 pinch saffron threads
- 14 ounces Spaghetti
Wash the sardines and divide into two fillets. Trim and wash the fennel and cut into eighths lengthwise. Then slice very thinly, lengthwise, using a mandolin if available. Reserve the fennel leaves.
Blanch the fennel in boiling, salted water for 1 minute, refresh in cold water and drain, retaining the cooking water. Take 250 ml of the cooking water and soak the raisins in it.
Finely chop the fennel leaves. Mash the anchovy fillets, peel and press the garlic. Finely crush the fennel seeds in a mortar. Mix the anchovies, garlic, fennel leaves and dill with the lemon rind and 3 tbsp olive oil. Season with salt and pepper.
Peel the onion and chop very finely. Boil a large pan of water for the pasta, add plenty of salt and cook the pasta until al dente.
At the same time heat the remaining oil in a frying pan and sweat the onion until translucent. Add the sardines and sauté over a medium heat. Add the fennel, the raisins with the soaking liquid, anchovy paste and pine nuts.
Dissolve the saffron in a little water and mix in. Season with salt and pepper and cook gently for 4-5 minutes. Drain the pasta, mix with the sauce and serve immediately.