🍝 Sicilian Pasta with Fennel and Sardines

Name: Sicilian Pasta with Fennel and Sardines
Total time: 30 min
Yield: 4 servings
Ingredients: 2 bulbs fennel; 3 cloves garlic; 3 onions; 5 tbsp olive oil; 1 orange; 0.5 lemon; salt; pepper; 2 tbsp sultanas; 1 pinch saffron threads; 300 g whole wheat spaghetti; 2 tbsp pine nuts; 4 tbsp breadcrumbs (preferably whole wheat); 600 g ready-to-cook sardines (12 ready-to-cook sardines); 2.5 tbsp flour; 20 g butter

762 kcal · 30 min · 4 servings

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Ingredients

2 bulbs fennel
3 cloves garlic
3 onions
5 tbsp olive oil
1 orange
0.5 lemon
salt
pepper
2 tbsp sultanas
1 pinch saffron threads
300 g whole wheat spaghetti
2 tbsp pine nuts
4 tbsp breadcrumbs (preferably whole wheat)
600 g ready-to-cook sardines (12 ready-to-cook sardines)
2.5 tbsp flour
20 g butter

Instructions

1. Wash the fennel and set the green fronds aside. Cut the fennel bulbs in half and then slice them into thin strips. Peel two garlic cloves and chop them finely. Peel the onions and slice them into thin strips as well.
2. Heat two tablespoons of olive oil in a pot with a heavy bottom. Add the fennel, onions, and garlic. Slowly soften the vegetables over medium heat, stirring occasionally, for about twenty minutes.
3. Cut the orange in half. Squeeze the juice from the orange and the lemon. After twenty minutes, season the fennel with salt and pepper. Add the sultanas (raisins), saffron, orange juice, and lemon juice. Let everything simmer covered for another ten minutes.
4. Cook the spaghetti in boiling salted water until al dente (firm to the bite). Drain the pasta in a colander and rinse it briefly with cold water to stop the cooking process. Let it drain well. Take the remaining garlic clove and cut it in half lengthwise. Rub a baking dish measuring approximately forty by twenty-five centimeters with it. Lightly grease the dish with olive oil. Place the pasta in the dish and set it aside.
5. Finely chop the pine nuts. Mix them in a bowl with breadcrumbs, salt, pepper, and a few drops of olive oil.
6. Wash the sardines and pat them dry with a kitchen towel. Lightly salt them inside and out. Coat the fish in flour and shake off any excess. Heat the remaining olive oil in a pan. Fry the sardines for about two minutes on each side until golden brown.
7. Distribute the cooked fennel vegetables evenly over the pasta in the baking dish.
8. Place the fried sardines on top of the vegetables. Sprinkle the breadcrumb mixture over them. Place small cubes of butter on the surface. Bake the pasta in the preheated oven on the middle rack at two hundred degrees Celsius (convection is not recommended, gas mark 3) for about twelve minutes.
9. Finely chop the reserved fennel fronds. Sprinkle them over the finished pasta just before serving.

Nutrition per serving

kcal: 762
Protein: 51 g · Fett/Fat: 28 g · Carbs: 72 g