- Portion size 4 servings
- 1/2 cup golden raisin
- 1 fennel bulb
- 4 anchovy fillet
- 1/2 cup chopped fresh Italian parsley
- 4 garlic clove minced
- 1 teaspoon grated lemon rind
- 8 sardines dressed (about 1 pound)
- 1/4 cup all-purpose flour
- 3 tablespoons extra virgin olive oil
- 1 onion
- 1/4 cup pine nut
- 1 pinch salt
- 12 oz bucatini pasta or other thick long pasta
In small bowl, soak raisins in hot water; set aside.
Cut top stems off fennel, reserving feathery greens. Cut lengthwise into quarters.
In large pot of boiling salted water, cook fennel for 8 minutes. Drain and let cool.
Cut into 1/2-inch (1 cm) cubes and place in separate bowl.
Using chef's knife, mince anchovies; add to fennel along with parsley, garlic and lemon rind; set aside.
Dredge sardines in flour.
In large skillet, heat oil over medium-high heat; cook sardines for 5 minutes, turning once. Remove sardines to paper towel lined plate.
Add onion to skillet; cook for 4 minutes or until starting to colour.
Add pine nuts and drained raisins; cook for 1 minute, stirring frequently.
Add salt and fennel mixture; cook over medium heat for about 10 minutes or until fennel and onion are very tender.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.
Drain and add to skillet; toss to coat with sauce.
Place in large serving bowl, arrange sardines around edge.
Sprinkle with reserved feathery greens.