📝 About This Recipe
Transport your senses to the bustling markets of Palermo with this iconic Sicilian masterpiece. This dish is a sublime harmony of contrasts, blending the briny depth of fresh sardines with the aromatic sweetness of wild fennel, golden raisins, and buttery pine nuts. It is a historic recipe that perfectly captures the Arab-Norman influence on Sicilian cuisine, offering a complex flavor profile that is simultaneously savory, sweet, and earthy.
🥗 Ingredients
The Pasta & Fennel
- 1 pound Bucatini or Thick Spaghetti (dried)
- 1 large bunch Fresh Wild Fennel (or Fennel Fronds) (tough stalks removed, finely chopped)
- 1/2 teaspoon Saffron Threads (steeped in 1/4 cup warm water)
The Seafood & Aromatics
- 1 pound Fresh Sardines (cleaned, deboned, and butterflied)
- 4-6 pieces Salt-cured Anchovy Fillets (rinsed and patted dry)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (finely diced)
- 1/3 cup Golden Raisins (soaked in warm water for 10 minutes, then drained)
- 1/4 cup Pine Nuts (lightly toasted)
The Finishing Touch (Atturrata)
- 1/2 cup Breadcrumbs (coarse, homemade preferred)
- 1 pinch Sugar (optional, for the breadcrumbs)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil. Add the chopped fennel (fronds and tender stalks) and blanch for about 5-7 minutes until tender. Use a slotted spoon to remove the fennel, set aside, and keep the green 'fennel water' boiling for the pasta later.
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2
In a small bowl, crumble the saffron threads into 1/4 cup of warm water and let it steep to release its vibrant color and aroma.
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3
Prepare the 'muddica atturrata' (poor man's parmesan): Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the breadcrumbs and a pinch of sugar, stirring constantly until they are golden brown and toasted. Remove from heat and set aside.
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4
In a large, deep skillet or Dutch oven, heat the remaining olive oil over medium-low heat. Add the diced onions and cook until translucent and soft, about 8 minutes. Do not brown them.
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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
Stir in the blanched fennel, the drained golden raisins, and the toasted pine nuts. Sauté together for 3-4 minutes to allow the flavors to meld.
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7
Gently place half of the fresh sardine fillets into the skillet. Cook for 2-3 minutes, breaking them up slightly with your spoon so they integrate into the sauce.
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8
Pour the saffron water (and the threads) into the skillet. Lower the heat and let the sauce simmer gently while you cook the pasta.
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9
Drop the bucatini into the boiling fennel-infused water. Cook for 2 minutes less than the package directions for 'al dente,' as it will finish cooking in the sauce.
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10
While the pasta cooks, add the remaining whole sardine fillets to the sauce. These will stay more intact for a beautiful texture and presentation.
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11
Use tongs to transfer the pasta directly from the water into the skillet. Add a ladle (about 1/2 cup) of the starchy pasta water to the pan.
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12
Toss everything together over medium heat for 2 minutes, allowing the pasta to absorb the golden sauce. The sauce should be glossy and coat every strand.
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13
Taste and adjust for salt and pepper. The anchovies are salty, so you may only need a small pinch of salt.
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14
Plate the pasta in warm bowls, ensuring each serving gets plenty of sardines, raisins, and pine nuts. Top generously with the toasted breadcrumbs for a satisfying crunch.
💡 Chef's Tips
If you cannot find fresh wild fennel, use the fronds from two large fennel bulbs and add 1/2 teaspoon of toasted fennel seeds to the onion base. Never use cheese on this dish; the toasted breadcrumbs (muddica) provide the necessary texture and savory note without overpowering the delicate fish. If fresh sardines are unavailable, high-quality canned sardines in olive oil can be used, but add them at the very end to prevent them from disintegrating. Bucatini is the traditional choice because its hollow center traps the thin, fragrant sauce perfectly. Ensure your pine nuts are fresh; they can go rancid quickly, so taste one before adding it to the dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Sicilian white wine like an Etna Bianco or a Grillo to cut through the richness of the oil. Serve alongside a simple salad of shaved fennel, orange segments, and black olives to echo the flavors in the pasta. A side of crusty ciabatta bread is perfect for mopping up any leftover saffron-scented oil. Finish the meal with a light lemon sorbet to cleanse the palate after the oily fish and aromatic herbs.