With its distinctive fragrance and sweet and sour flavors, this is a Sicilian classic. Locals make if using the intensely flavored fennel that grows wild all around the island
1. Cook the fennel in plenty of boiling salted water for 8-10 minutes - more depending on size of bulb, until tender. Transfer to kitchen paper to dry, then roughly chop and place in a bowl, reserving the cooking water.
2. Heat half the olive oil in a saucepan over a medium heat and saute the onion for about 5 minutes, until softened. Add 500ml of water used to cook the fennel, as well as the saffron, sultanas, and poine nuts and ismmer over a low heat for 5 minutes.
3. Meanwhile, saute the anchovies with remaining oil in a small saucepan over low heat for a few minutes until they distintegrate, then add to sauce.
4. Add the sardines to the saucepan and cook for 3-4 minutes, then add the fennel. Season generously with sea salt and freshly ground pepper and cook for a further 3-4 minutes.
5. Cook pasta in boiling fennel water until al dente. Drain and serve with sauce, sprinkling breadcrumbs on top.
872 cals - 55g Protein
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 62 | ||
Calories from Fat: 8 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.9mg | 1 % | |
Sodium 224.1mg | 8 % | |
Potassium 73.7mg | 2 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 9.8g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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