Try this delicious pasta dish:
Fillet the washed sardines. Dice the fennel and blanch in enough salted water. Keep the fennel stock. Boil about a heaping cup of the cooking water in a saucepan with the finely diced onion and reduce to half. Add the saffron. Now pour in the olive oil until the sauce has acquired consistency. Season with salt and pepper.
Heat the anchovy fillets with olive oil in a frying pan, add the sardine fillets and fry briefly. Boil the pasta in the fennel water.
Remove the pasta from the boiling water, but do not quench, mix briefly with the sauce, raisins and pine nuts and add the sardine fillets together with the frying mixture over the pasta form.
Andreas Stigler
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