A classic recipe from Palermo in Sicily, Giuseppe di Caro made this in Gardez when I went there on mission in April 2008. His mother says the sardines need to be fresh just from the sea and doesn't use fennel seed, but in the field you make do with what you have. It was delicious.
1 large fennel bulb (sometimes called anise -1 1/4 lb), any
fronds chopped, and stalks trimmed flush
with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-oz) cans sardines in oil, drained
1 lb perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-oz) cans sardines in oil, drained
1 lb perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons
extra-virgin
olive oil and salt to taste
- Finely chop fennel bulb.
- Combine saffron, raisins, and wine in a bowl.
- Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
- Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
- While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente; then drain in a colander.
- Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste.
- Add bread crumbs and toss again.
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