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Ingredientes
- 1 lb Fresh sardines heads, and
- Â Â central bones removed, well-rinsed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Coarsely-minced fennel tops
- 1/4 c. Raisins
- 2/3 c. Extra virgin olive oil
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Toasted pine nuts (pignoli)
- 1 lb Dry pasta such as spaghetti or possibly penne
Direcciones
- Soak raisins in a bowl of lukewarm water for 20 min. In a large pot of boiling, salted water blanch fennel tops, 5 min. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add in pasta.
- Meanwhile, in a saucepan heat oil over medium heat, add in sardines and saute/fry 2 to 3 min, mashing with a fork. Season with salt and pepper. Add in vinegar and let it evaporate, about 2 min. Drain raisins, pat dry and add in along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately.
- This recipe yields 4 to 6 servings.
