Antonia shares her version of 'pasta con le sarde' a classic pasta dish from Sicily. And friend Michelangelo entertains us with his singing. He also owns the salted anchovy factory you see at the start - check out www.balistrerigirolamo.it
It make Antonia's recipe you will need:
500g bucatini pasta
1 chopped onion, a glug of olive oil to soften it in
300g of wild fennel fronds, with stalks; you will need to boil this like you would spinach.
Or finely slice a fennel bulb and add it with the onion, along with half a teaspoon of ground fennel seeds. Use the fronds from the fennel bulb if you can.
40g raisons
1/2 teaspoon powdered saffron
12 sardines, filleted
150g fine white breadcrumbs, toasted then stirred with a teaspoon each of sugar and extra virgin olive oil.
5 авг 2021
