Remove all fronds from the fennel. Slice the stalks into chunks. Measure and put aside 1/2 cup of the
sliced stalks. Fill large saucepan and add remaining stalks. Add salt bring to the boil and heat for 10
Place the currants in a small heatproof bowl. Pour in enough boiling water to cover. Let stand 15
Heat 2 tablespoons of olive oil in frying pan over medium heat. Carefully slip each sardine fillet into
the hot oil. Fry just until the underside is lightly browned, about 2 minutes. Remove from pan.
Return the pan to a low heat, add the onion and reserved sliced fennel stalks. Saute until wilted,
about 5 minutes. Add the anchovy fillets and stir until dissolved, about 1 minute.
Add the crushed garlic, currants and tomatoes with their liquid. Heat to simmering, season to taste
with salt and pepper and simmer, covered, 10 minutes. Remove from the heat and add the sardine
Remove the boiled sliced fennel from the pot of water. Bring water to the boil. Stir in the pasta and
simmer, stirring frequently for about 10 minutes.
Spoon 1/4 cup of the pasta cooking water into the skillet of sauce. Drain the pasta. Pour in the
sauce and heat over low heat until the pasta begins to absorb the sauce, about 1 minute. Serve
immediately topped with pine nuts.
|Perciatelli Or Buacatini Pasta||¾ Pound|
|Course Ground Black Pepper||To Taste|
|Chopped Canned Plum Tomatoes||2/3 Cup|
|Crushed Garlic||2 Cloves|
|Drained Anchovy Fillets||2|
|Finely Diced Onion||1 Medium|
|Dried Currants||¼ Cup|
|Sardines In Olive Oil||2 Tins|
|Sea Salt||To Taste|
|Stalks And Fronds||1 Bulb Of Fresh Fennel|
|Pine Nuts||¼ Pound|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.