Sardinian pasta con, just like in Sicily!

Bucatini with the Sardinian

– Start by cleaning the sardines. Bone them and remove the backbone. Rinse them with water.

– Cut the onions into slices and fry them in olive oil.

Add raisins and pine nuts.

Stir in chopped wild fennel.

Deglaze with 1 glass (20 cl) of dry white wine (for example a Sicilian Grillo). Add a tablespoon of tomato puree.

Moisten with ½ liter of water, add a pinch of Sicilian saffron.

Add half of the sardines, season with salt and pepper, and let reduce slowly over low heat for a good hour.

20 minutes from the end of cooking the sauce, add the other half of the sardines.

– Meanwhile, cook the pasta. Preferably choose bucatini (a kind of hollow spaghetti), busiate (spring-shaped) or casarecce. This is a pasta that holds the sauce well. Boil them at 70%.

– Put 2 tablespoons of sauce in a frying pan and add the pasta. Add the rest of the sauce and cook to a simmer for a few minutes. Keep an eye on the cooking of the pasta, they must remain al dente. Keep a few spoonfuls of dressing sauce on the plate.

– When serving, add mollica, an Italian breadcrumb made from toasted bread in olive oil, with salt.

By Jean and Pierre Lonobile, Nobile Mare, Lyon 7

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