Ingredients
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800 g large fresh Sardines from one of the Blue Island Fish Markets
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500 g spaghetti
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4 filleted anchovies
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3 sliced fennel roots
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1 large onion, very thinly sliced
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3 cloves garlic
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50 g currants
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100 g roasted and chopped almonds
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100 g breadcrumbs
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Saffron
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1/3 cup olive oil
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Salt
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Pepper
Instructions
Put the raisins in a bowl with a little lukewarm water for 10 minutes, then drain the saffron into a cup with 3 tablespoons of lukewarm water.
Boil the fennel roots in a saucepan for a few minutes, until soft and then drain. Save the boiled water for the pasta.
Wash the sardines, season with salt and let them drain.
In a deep frying pan sauté the onion carefully, to not darken. Add the raisins, almonds, anchovies, chopped garlic and saffron (with the water) and stir over heat for 3-4 minutes. Add pepper and set aside.
Then, in another frying pan fry the sardine fillets, saving 4-5 to one side. Take out the sardines and put onto absorbent paper. Add the sliced fennel root and the saved sardines in the same oil. As they simmer, chop them all up with a wooden spoon, to make a mixture.
Boil the pasta in plenty of salted water in a deep pan (also using the water used to boil the fennel roots). Be careful not to overcook the spaghetti. Cook until they are al dente. Then drain and add them to the pan with the onion mixture, adding 2-3 tablespoons of the fennel-sardine mixture. Stir well, ensuring that everything is covered in sauce.
Spread some breadcrumbs in an oblong ovenproof dish and put a layer of pasta on top. Continue with a few tablespoons of the fennel root mixture and a layer of fried sardines in a row. Continue with pasta and the other ingredients in the same way and finish the layers with fried sardines. Sprinkle the surface with the remaining breadcrumbs.
Preheat the oven to 220°C.
Bake in the oven for 7-8 minutes.
Serve immediately.
Bon appétit!
