Sardine and fennel pasta
The sardine is cut off its head, open its belly, wash away the internal organs, and open it by hand.
Cut off the tail and belly bone of the sardine that has been opened by hand. Cut in half lengthwise, sprinkle with salt and pepper, sprinkle with flour and fry in 180 degrees oil until crispy.
Slice the onion into thin slices. The fennel is separated from the base of the plant and sliced it into sizes that are easy to eat.
Heat olive oil in a frying pan and fry the garlic and hawk claws.
Once the garlic is golden brown, add the onion and fennel and fry until soft.
Add the fried sardine and [A], and fry the sardines to loosen them to form sauce.
Boil the federini for 4.5 minutes and place in a frying pan. Mix the whole thing well, and if there is not enough liquid, add a small amount of boiling water. Season with olive oil and salt (not included) to finish.
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- sardine
- 2 fish
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- Salt and pepper
- Small amount
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- cake flour
- Appropriate amount
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- Fried oil
- Appropriate amount
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- Onion
- 1/3
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- Uikyo
- 100g
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Olive Oil
Ardoino Extra Virgin - 4 tbsp
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Olive Oil
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- garlic
- 1/2 tbsp
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- Eagle's Claw
- 1 bottle
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[A]
- salt
- 1 tsp
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- water
- 3 tablespoons
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- White wine
- 2 tbsp
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- Italian parsley
- 1 tsp
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- Dried raisins
- 1 tablespoon
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- Pine fruit
- 1 tablespoon
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- Federini
- 160g
