Tagliolini With Sardines Recipe
Ingredients
| Fennel bulb | 1 Small | |
| Sardines | 12 | |
| All purpose flour | 1/2 Cup (16 tbs), seasoned | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| Anchovy fillet - 1, chopped | ||
| Pine nuts | 3 Tablespoon | |
| Raisins | 1 Tablespoon | |
| Pure saffron powder - pinch | ||
| Black pepper | 1 To taste | |
| Tagliarini | 1 Pound, mixed | |
Directions
GETTING READY
1) Chop the fennel greens and reserve. Trim the bulb, discard the tough outer stalks, and finely slice the bulb enough to make 1/4 cup.
MAKING
2) Gently toss the sardines in the seasoned flour.
3) In a frying pan, gently fry the sardines in 1/4 cup olive oil, in batches. Remove with a slotted spoon and keep warm.
4) In the same pan, saute the onion and fennel in 1/4 cup olive oil, until tender.
5) Stir in the anchovy fillet, mash and saute for 30 seconds.
6) Stir in the pine nuts, raisins, saffron and black pepper to taste, keep warm.
7) In a pan, cook the taglierini in the boiling salted water, until tender. Drain and transfer to a warm serving dish.
8) Pour over the fennel sauce, toss and place the sardines on top.
SERVING
9) Garnish with the fennel greens and serve the Taglierini with Sardines, immediately on individual serving plates.
1) Chop the fennel greens and reserve. Trim the bulb, discard the tough outer stalks, and finely slice the bulb enough to make 1/4 cup.
MAKING
2) Gently toss the sardines in the seasoned flour.
3) In a frying pan, gently fry the sardines in 1/4 cup olive oil, in batches. Remove with a slotted spoon and keep warm.
4) In the same pan, saute the onion and fennel in 1/4 cup olive oil, until tender.
5) Stir in the anchovy fillet, mash and saute for 30 seconds.
6) Stir in the pine nuts, raisins, saffron and black pepper to taste, keep warm.
7) In a pan, cook the taglierini in the boiling salted water, until tender. Drain and transfer to a warm serving dish.
8) Pour over the fennel sauce, toss and place the sardines on top.
SERVING
9) Garnish with the fennel greens and serve the Taglierini with Sardines, immediately on individual serving plates.
Chef
