📝 About This Recipe
A soul-stirring masterpiece from the heart of Palermo, this dish is a symphony of Sicilian history, blending sweet, salty, and earthy notes into one harmonious bite. Fresh Mediterranean sardines are paired with the aromatic wild fennel, golden raisins, and buttery pine nuts to create a complex sauce that clings perfectly to delicate vermicelli strands. Topped with 'poor man's parmesan'—toasted, seasoned breadcrumbs—this recipe is a celebration of the island's vibrant culinary heritage.
🥗 Ingredients
The Pasta
- 1 lb Vermicelli pasta (high-quality bronze-die extruded)
- 2 tablespoons Sea salt (for the pasta water)
The Aromatics & Seafood
- 12 pieces Fresh sardines (scaled, gutted, deboned, and butterflied)
- 1 large bunch Wild fennel fronds (tough stalks removed, finely chopped)
- 1/2 cup Extra virgin olive oil (Sicilian oil preferred)
- 1 medium Yellow onion (very finely diced)
- 4 pieces Salt-cured anchovy fillets (rinsed and patted dry)
The Sweet & Nutty Elements
- 1/2 teaspoon Saffron threads (bloomed in 1/4 cup warm water)
- 1/4 cup Sultanas or golden raisins (soaked in warm water for 10 minutes)
- 3 tablespoons Pine nuts (lightly toasted)
The Finishing Touch (Muddica Atturrata)
- 1/2 cup Fresh breadcrumbs (made from rustic sourdough or pane di casa)
- 1 pinch Sugar (to balance the salt)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Add the wild fennel fronds and blanch them for 3-4 minutes until tender. Remove the fennel with a slotted spoon, squeeze out excess water, and chop finely. Save this 'fennel water' to cook your pasta later!
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2
In a small bowl, combine the saffron threads with 1/4 cup of warm water and let it bloom until it turns a deep amber color.
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3
Prepare the 'Muddica Atturrata': In a small skillet over medium heat, add 1 tablespoon of olive oil and the breadcrumbs. Toast, stirring constantly, until golden brown and fragrant. Stir in a pinch of sugar and pepper, then set aside.
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4
In a large, wide skillet, heat the remaining olive oil over medium-low heat. Add the diced onion and cook slowly for 8-10 minutes until translucent and soft, but not browned.
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5
Add the anchovy fillets to the onions. Use a wooden spoon to mash them into the oil until they completely dissolve into a savory paste.
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6
Increase the heat to medium. Add the butterflied sardines to the pan. Cook for 2 minutes, breaking them up slightly into bite-sized chunks with your spoon.
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7
Stir in the chopped blanched fennel, soaked raisins (drained), toasted pine nuts, and the saffron liquid. Season with a pinch of salt and pepper.
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8
Lower the heat and let the sauce simmer gently for about 10-15 minutes. If it looks too dry, add a ladle of the fennel-infused water.
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9
While the sauce simmers, bring the fennel water back to a rolling boil. Add the sea salt and the vermicelli. Cook for 2 minutes less than the package directions (very al dente).
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10
Using tongs, transfer the vermicelli directly from the water into the skillet with the sardine sauce. Do not drain the pasta in a colander; you want that starchy water!
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11
Toss the pasta vigorously with the sauce over medium heat for 1-2 minutes, adding an extra splash of pasta water if needed to create a silky coating.
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12
Turn off the heat. Drizzle with a final touch of fresh olive oil and half of the toasted breadcrumbs. Toss one last time.
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13
Plate the vermicelli into warm bowls, ensuring each portion gets plenty of sardines and pine nuts. Top generously with the remaining toasted breadcrumbs for crunch.
💡 Chef's Tips
Always use the water used to blanch the fennel to cook your pasta; it imparts a deep, herbal flavor that defines the dish. If fresh wild fennel is unavailable, use the green fronds from a regular fennel bulb and add a teaspoon of toasted fennel seeds to the oil. Never use cheese on this pasta—the toasted breadcrumbs (Muddica) provide the necessary texture and saltiness without masking the delicate seafood. If you can't find fresh sardines, high-quality canned sardines in olive oil can work, but add them at the very end to prevent them from disintegrating.
🍽️ Serving Suggestions
Pair with a crisp, acidic Sicilian white wine like Grillo or Etna Bianco to cut through the richness of the oil. Serve alongside a simple salad of shaved fennel and blood orange with a light vinaigrette. A glass of chilled sparkling water with a squeeze of lemon is a refreshing non-alcoholic alternative. Follow the meal with a light lemon sorbet to cleanse the palate after the oily fish and aromatic fennel.