Pasta Siziliana

Ingredients

• 2 bulbs fennel
• 3 cloves garlic
• 3 onions
• 5 tbsp olive oil
• 1 orange
• 0.5 lemon
• Salt
• Pepper
• 2 tbsp sultanas
• 1 pinch saffron strands
• 300 g whole wheat spaghetti
• 2 tbsp pine nuts
• 4 tbsp breadcrumbs (preferably whole wheat)
• 600 g pre-cooked sardines (12 pieces)
• 2.5 tbsp flour
• 20 g butter

Instructions

1. 1.

   Clean the fennel, trim the greens, wash the bulbs, halve them and slice into thin strips. Peel two cloves of garlic and finely chop. Peel the onions and cut into fine slivers.

2. 2.

   Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add fennel, onions, and garlic; stir and cook slowly for about 20 minutes until tender.

3. 3.

   Meanwhile, halve the orange. Squeeze juice from the orange and lemon. After 20 minutes, season the fennel with salt and pepper, then add sultanas, saffron, orange and lemon juices. Cover and continue cooking for another 10 minutes.

4. 4.

   Cook spaghetti in boiling salted water to al dente; drain, rinse briefly with cold water, and set aside. Halve the remaining garlic clove. Rub a baking dish (approx. 40x25 cm) with olive oil. Place the pasta in the dish and set aside.

5. 5.

   Finely chop pine nuts. Mix them with breadcrumbs, salt, pepper, and a few drops of olive oil.

6. 6.

   Wash sardines, pat dry, lightly season inside and out. Dredge in flour, tap off excess. Heat remaining olive oil in a pan; fry sardines 2 minutes per side.

7. 7.

   Evenly spread the cooked fennel mixture over the pasta.

8. 8.

   Place fried sardines on top of the vegetables. Sprinkle breadcrumbs over them, dot with butter pieces. Bake in a preheated oven at 200°C (gas: level 3) for about 12 minutes.

9. 9.

   Chop reserved fennel greens and sprinkle over the fish just before serving.