Spaghetti with fresh anchovies and wild fennel
Spaghetti anchovies and wild fennel, yes you are right, this is the recipe for pasta with sardines but without sardines and anchovies! I had picked some wild fennel, I also have my secret place in the countryside, where I can collect this fantastic and healthy aromatic herb. As a good Italian, my first thought was like a flash, a light bulb that turns on, or rather a natural combination. Collect and think about what you're going to do with it! And there is nothing to think about. Even if I don't have sardines, pasta is still made. Try it for yourself and judge for yourself.
Ingredients
300 g anchovies 1/2 onion1 sachet saffron4 salted anchovy fillets2 tsp pine nuts2 tsp raisins60 g breadcrumbs1 bunch wild fennelextra virgin olive oilsalt180 g spaghetti
Preparation
Cut the onion very thinly and together with the anchovies and two tablespoons of oil, cook for ten minutes. Beat several times and reduce to a pulp. In a cup of hot water, dissolve the sachet of saffron. In the sautéed onion and salted anchovies, add the fresh anchovies deboned. A few minutes of cooking and wet with saffron water, add the pine nuts with the raisins already soaked and squeezed. Clean and wash the wild fennel, put the pot for the pasta water and as soon as it boils, dip the fennel in it. Cook for 10 minutes and without throwing away the water, you will use it to cook the pasta, drain and cut the fennel into small pieces. Turn off the heat, add the boiled and chopped wild fennel to the rest of the sauce. In the meantime, sauté in a pan with oil, bread crumbs and toast it. Cook the spaghetti in the fennel cooking water and stir them with the anchovy sauce and toasted bread crumbs. Spaghetti with anchovies and wild fennel ready!
Spaghetti anchovies and wild fennel, yes you are right, this is the recipe for pasta with sardines but without sardines and anchovies! I had picked some wild fennel, I also have my secret place in the countryside, where I can collect this fantastic and healthy aromatic herb. As a good Italian, my first thought was like a flash, a light bulb that turns on, or rather a natural combination. Collect and think about what you're going to do with it! And there is nothing to think about. Even if I don't have sardines, pasta is still made. Try it for yourself and judge for yourself.
Ingredients
300 g anchovies
1/2 onion
1 sachet saffron
4 salted anchovy fillets
2 tsp pine nuts
2 tsp raisins
60 g breadcrumbs
1 bunch wild fennel
extra virgin olive oil
salt
180 g spaghetti
Preparation
Cut the onion very thinly and together with the anchovies and two tablespoons of oil, cook for ten minutes. Beat several times and reduce to a pulp. In a cup of hot water, dissolve the sachet of saffron. In the sautéed onion and salted anchovies, add the fresh anchovies deboned. A few minutes of cooking and wet with saffron water, add the pine nuts with the raisins already soaked and squeezed. Clean and wash the wild fennel, put the pot for the pasta water and as soon as it boils, dip the fennel in it. Cook for 10 minutes and without throwing away the water, you will use it to cook the pasta, drain and cut the fennel into small pieces. Turn off the heat, add the boiled and chopped wild fennel to the rest of the sauce. In the meantime, sauté in a pan with oil, bread crumbs and toast it. Cook the spaghetti in the fennel cooking water and stir them with the anchovy sauce and toasted bread crumbs. Spaghetti with anchovies and wild fennel ready!
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