Sicilian fennel pasta with sardines

Name: Sicilian fennel pasta with sardines
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Fennel Tuber; 2 red onions; 2 Garlic cloves; 4 (60 g each) whole, cleaned sardines; 260 g Sardine fillets; 2 TABLESPOONS Flour; 400 g small macaroni; 7-10 Tbsp Salt; 7-10 Tbsp Turmeric; 4 TABLESPOONS Olive oil; 50 g Pine nuts; 50 g Raisins; 200 ml Vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Fennel Tuber
2 red onions
2 Garlic cloves
4 (60 g each) whole, cleaned sardines
260 g Sardine fillets
2 TABLESPOONS Flour
400 g small macaroni
7-10 Tbsp Salt
7-10 Tbsp Turmeric
4 TABLESPOONS Olive oil
50 g Pine nuts
50 g Raisins
200 ml Vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Clean the fennel and keep the fennel green for garnishing in cold water. Cut the fennel bulb into thin slices. Peel onions and garlic. Cut onions into fine rings.
2
Finely chop the garlic. Wash the sardines and fillets, dab dry and turn in flour. Prepare noodles in boiling salted water with turmeric according to package instructions. Heat olive oil in a pan and fry the sardines in it until golden brown all around.
3
Remove and keep warm. Sauté the fennel and sardine fillets in the frying fat from both sides. Pluck the sardine fillets slightly apart with a fork. Add garlic and onions and fry until transparent.
4
Add the pine nuts and raisins and fry briefly. Deglaze with vegetable stock and bring to the boil once. Season with salt and pepper. Drain the pasta. Arrange everything on plates, garnish with whole sardines and chopped fennel greens.