From the kitchen of Alessandro Borghese Kitchen Sound, we fly to Sicily for one of the classic Italian pasta dishes, prepared in a finger-sized version. The penne pasta shape chosen for this recipe is perfect for eating on the go. "Pasta with Sardines" originated during the Arab invasion of Sicily: the Arab chef combined ingredients like raisins and saffron with sardines and Sicilian fennel, creating a truly exquisite dish.
Rock n'Roll and Let's Cook with Chef Alessandro Borghese!
Ingredients for 4 people- 1 bunch of fennel
- 400 g of sardines
- 400 g of penne
- 2 shallots
- 1 clove of garlic
- 2 slices of bread
- 25 g of pine nuts
- 25 g of raisins
- 20 g of almonds
- 1 sachet of saffron
- EVO oil to taste
- Salt and pepper to taste
Bring water for the pasta to a boil. Season with salt and garnish with a sprig of fennel. Add the pasta.
Using a blender, roughly blend the following ingredients: fennel, bread slices, 1 garlic clove, almonds, extra virgin olive oil, salt, and pepper. Heat a pan with a drizzle of oil and toast the chopped mixture. Then add the finely chopped shallot, pine nuts, and raisins. Fillet the sardines, slice them thinly, and add them to the pan. Add a ladle of the pasta cooking water. Drain the penne and toss with the other ingredients. Add the saffron and mix well.
Serve the pasta with the sardines, garnishing with a few fennel leaves.
