Pasta With Sardines And Fennel Recipes

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PASTA WITH SARDINES AND FENNEL



Pasta With Sardines and Fennel image

This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.

Provided by David Tanis

Categories     pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 21

1 cup coarse dry bread crumbs
Extra-virgin olive oil
Salt and pepper
Pinch of sugar
2 ounces fresh bushy fennel fronds, wild or cultivated, about 1 large handful
1/2 cup golden raisins
1/2 cup currants
1/2 cup white wine
1/2 teaspoon crumbled saffron
1 large onion, diced (about 2 cups)
2 small fennel bulbs, diced
4 anchovy fillets, roughly chopped
1/2 teaspoon fennel seeds, ground
1/2 teaspoon coriander seeds, ground
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
6 very fresh sardines (about 1 pound), cleaned and filleted (you will have about 6 ounces fillets; see note), or substitute large best-quality canned sardines, drained
1 pound bucatini or thick spaghetti
1/4 cup lightly toasted pine nuts
2 tablespoons chopped parsley
Lemon wedges, for garnish

Steps:

  • In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
  • Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
  • Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
  • In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
  • Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
  • Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
  • Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams

PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL



Pasta with pine nuts, broccoli, sardines & fennel image

A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish

Provided by John Torode

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

4 tbsp extra-virgin olive oil , plus a splash
500g bucatini or long pasta, like spaghetti
500g purple sprouting broccoli , stalks halved if very large
2 red onions , sliced
4 garlic cloves , thinly sliced
1 small fennel bulb , very thinly sliced
50g salted sardine , or good-quality canned sardines in oil
25g pine nut
25g raisin
juice and zest ½ lemon
chilli flakes

Steps:

  • Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
  • Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
  • Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.

Nutrition Facts : Calories 462 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

SPICY FENNEL LINGUINE WITH SARDINES & CAPERS



Spicy fennel linguine with sardines & capers image

Fennel adds an aniseed punch to this quick pasta dish with chilli-infused sardines, zesty lemon and parsley

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 8

175g linguine (or spaghetti)
120g can sardines piccanti (packed in chilli-infused oil - see tip below)
1 large fennel bulb , thinly sliced
2 garlic cloves , sliced
zest and juice 1 lemon
1 tbsp capers , drained, chopped if large
handful flat-leaf parsley , roughly chopped
1 tbsp extra virgin olive oil (optional)

Steps:

  • Cook the pasta following pack instructions until al dente. Meanwhile, drain the oil from the sardines into a large frying pan set over a medium heat. Add the fennel, garlic and lemon zest, then cook for 10 mins, stirring often, until the fennel is tender and starting to colour.
  • Drain the pasta, reserving a little of the cooking water. Tip the sardines (and the whole chillies from the can, if you like) onto the fennel. Break the fish up a little with a wooden spoon, then add the capers, parsley, pasta and 2 tbsp lemon juice. Season to taste. If the pasta seems a little dry, add 2 tbsp of the cooking water and stir gently. Pile onto plates and drizzle with the extra virgin olive oil, if you like.

Nutrition Facts : Calories 552 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium

PASTA WITH FENNEL AND SARDINES



Pasta With Fennel And Sardines image

Provided by Paula Wolfert

Categories     dinner, pastas

Time 1h

Yield 4 - 6 servings

Number Of Ingredients 13

2 packed cups mixed greens of fresh fennel fronds, dillweed and a few ground fennel seeds - use 1 bushy bulb fennel top with 1 bunch fresh dillweed - (see notes)
Coarse (kosher) salt
2 tablespoons currants
1 piece sun-dried tomato, cut into small bits, optional
2 pinches pulverized saffron in 1/4-cup hot water
6 tablespoons olive oil
1/2 cup finely chopped onions
7 anchovy fillets, drained, rinsed and cut up
2 tablespoons pine nuts
1/4 teaspoon powdered fennel seed
2 4-ounce cans boneless sardines packed in olive oil, preferably Italian, French or Portuguese. or 12 fresh sardines (see notes)
Freshly ground pepper
1/2 pound hollow spaghetti, maccheroncini, bucatini or perciatelli

Steps:

  • Wash the bulb fennel tops, and cut off hard parts of the stalks and the tougher sprigs. Save bulb for some other dish. Cook fennel tops and dill in three quarts salted water until tender, about 15 minutes. Scoop out fennel and dill, and set aside. Reserve fennel cooking water for cooking the pasta and moistening the sauce as it cooks.
  • Soak currants (and tomato, if used) in saffron-tinted hot water for 10 minutes.
  • In a wide, heavy skillet, gently cook the onions in the olive oil until they are soft and golden. Add the anchovies and crush them with the back of a fork. Cook one minute. Remove from heat.
  • Roughly chop the fennel and dill (this can be done using the metal blade of a food processor and the on/ off button).
  • Place the chopped fennel and dill, currants, tomato if used, soaking liquid, ground fennel seed, pine nuts and one-half cup of the reserved fennel cooking water in the skillet. Simmer, stirring, for two minutes to blend flavors. Fold in the sardines, crushing a few of them into the sauce. If sauce seems too dry, add a few tablespoons of the fennel water. Adjust seasoning with salt and pepper and set aside. Makes about two cups and can be prepared to this point in advance.
  • Twenty minutes before serving, preheat the oven to 425 degrees. Cook the pasta in the reserved water and boil until barely tender. Drain pasta; toss with half the sauce and arrange in a baking-serving dish. Spread the remaining sauce on top. Cover with foil and set in the oven for five minutes. Serve very hot. Pass a cruet of olive oil.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 45 grams, Carbohydrate 35 grams, Fat 54 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 331 milligrams, Sugar 5 grams

PASTA CON FINOCCHIO E SARDE (PASTA WITH FENNEL AND SARDINES)



Pasta Con Finocchio E Sarde (Pasta With Fennel and Sardines) image

When I was a little girl growing up in NY, our little Italian family was a close knit group that gathered every weekend for fun family times and, of course, FOOD! Although seldom on the menu, this remains one of my favorite dishes. After some searching to enjoy these savory-sweet flavors again, I found this on Italicious.wordpress.com. Mangia!

Provided by Glori-B

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 3/4 ounce) can sardines, chopped (packed in olive oil)
1 fennel bulb, chopped into small pieces
3 tablespoons extra virgin olive oil
2 garlic cloves, peeled and left whole
2 tablespoons raisins
2 tablespoons pine nuts
2 cups breadcrumbs
1/2 lb pasta (linguini is traditional)
1 teaspoon salt (for pasta water)
fennel leaves, chopped

Steps:

  • Fill a large pot with water for the pasta. Bring to a boil over high heat.
  • While water is heating -- Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the fennel, sauté for a few minutes until they start to cook. Add the raisins and the pine nuts and simmer until the water for the pasta is boiling.
  • In the meantime, toast your breadcrumbs in a small heavy bottomed skillet. I usually keep old Italian bread in the freezer and chop it up in a blender when it has thawed. Trust me it is much more flavorful than store bought breadcrumbs. Keep an eye on the breadcrumbs; they usually toast quickly.
  • Once the water starts to boil for the pasta add salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. You should add the sardines to the pan with the fennel at this point.
  • When the pasta is perfectly al dente, add a cup of the pasta water to the fennel sauce, turn up the heat on the sauce. Drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
  • Take the pan off of the heat and toss with the toasted bread crumbs and chopped fennel fronds. Serve immediately.

Nutrition Facts : Calories 633.1, Fat 19.9, SaturatedFat 2.8, Cholesterol 37.7, Sodium 1145.8, Carbohydrate 90.7, Fiber 6.4, Sugar 8, Protein 22.7

CHEF JOHN'S PASTA CON LE SARDE



Chef John's Pasta con le Sarde image

I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 15

¾ cup dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1 pinch saffron
¼ cup white wine
½ pound bucatini pasta
1 cup diced yellow onion
1 cup diced fennel bulb
salt to taste
¼ cup golden raisins
2 cloves garlic, minced
1 anchovy fillet
2 (4 ounce) cans sardines packed in oil, drained and crumbled
¼ cup toasted pine nuts
1 pinch red pepper flakes
3 tablespoons chopped fennel fronds, or more to taste

Steps:

  • Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
  • Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
  • Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
  • Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
  • Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
  • Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
  • Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

Nutrition Facts : Calories 708.8 calories, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g

PASTA WITH FENNEL, SARDINES, AND PINE NUTS



Pasta with Fennel, Sardines, and Pine Nuts image

Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 pound penne, trenette, or other short pasta
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts
1 onion, finely chopped
2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds
4 garlic cloves, finely chopped
1 teaspoon coarse salt
Freshly ground pepper
2 cans (3.75 ounces each) sardines packed in olive oil
Grated zest and juice of 1 lemon, plus 1 lemon for serving

Steps:

  • Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, about 8 minutes.
  • Meanwhile, combine oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, 3 to 4 minutes.
  • Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture.
  • Drain pasta, reserving about 1/4 cup cooking liquid. Add pasta to mixture in pan along with enough cooking water to coat; toss to combine. Divide among four serving plates; grate lemon zest over each. Serve immediately.

Nutrition Facts : Calories 571 g, Cholesterol 20 g, Fat 17 g, Fiber 13 g, Protein 28 g, Sodium 548 g

IANA'S PASTA CON LE SARDE



Iana's Pasta con le Sarde image

A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.

Provided by FredWilliams

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 18

1 tablespoon olive oil
1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
1 onion, diced
4 cloves garlic, minced
2 (4.5 ounce) cans sardines packed in oil
⅓ cup raisins
¼ cup pine nuts
1 teaspoon chopped fresh basil
1 teaspoon fennel seeds
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package spaghetti
2 tablespoons olive oil
2 cloves garlic, or more to taste, minced
1 cup bread crumbs
½ teaspoon chopped fresh basil
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
  • Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 68.5 g, Cholesterol 45.8 mg, Fat 13.1 g, Fiber 6 g, Protein 20.7 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 6.7 g

SICILIAN-STYLE PASTA WITH SARDINES



Sicilian-Style Pasta with Sardines image

Categories     Fish     Pasta     Sauté     Raisin     Saffron     Fennel     White Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained
1 pound perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

Steps:

  • Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
  • Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
  • Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
  • While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.

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From diningandcooking.com


SPAGHETTI WITH SARDINES, FENNEL AND RAISINS RECIPE: SAGRA, SYDNEY
2014-01-28 Add chopped garlic, fennel, onion and saffron, and stir occasionally until fennel and onion are tender (10-12 minutes; add a splash of water if sticking). Add wine, sardines, anchovies and strattu, and simmer until oil separates from sauce (5-6 minutes). Add raisins and reduce heat to low. Cook spaghetti in a large saucepan of boiling salted ...
From gourmettraveller.com.au


PASTA WITH ANCHOVIES AND SARDINES - FOOD NETWORK CANADA
2012-03-27 1/2-inch (1 cm) cubes and place in separate bowl. Step 5. Using chef’s knife, mince anchovies; add to fennel along with parsley, garlic and lemon rind; set aside. Step 6. Dredge sardines in flour. Step 7. In large skillet, heat oil over medium-high heat; cook sardines for 5 minutes, turning once. Remove sardines to paper towel lined plate.
From foodnetwork.ca


SARDINE AND FENNEL PASTA- A MEDITERRANEAN CLASSIC - SEAFOOD EXPERTS
2020-11-13 Just before the pasta is cooked, return the pan to the heat and add the sardines. Fry gently. Add the white wine and half of the chopped fennel tops. When the pasta is perfectly cooked, drain and add to the sardine pan and toss well and season; Plate the pasta and sprinkle with the remaining chopped fennel tops. Servings : 2 ; Ready in : 45 Minutes
From seafoodexperts.com.au


PASTA WITH SARDINES, FENNEL AND PINE NUTS | EAT. LIVE. TRAVEL. WRITE.
2022-02-11 Get the recipe for Dorie Greenspan’s Pasta with Sardines, Fennel and Pine Nuts on page 202 of Everyday Dorie. Buy Everyday Dorie and join us cooking our way through the book! Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping , buy from The Book Depository …
From eatlivetravelwrite.com


FENNEL-SARDINE SPAGHETTI RECIPE | MYRECIPES
Step 3. Heat oil in a large skillet over medium-high heat. Add sliced fennel and onion; sauté 4 minutes. Add garlic; sauté 20 seconds. Stir in tomato sauce, oregano, red pepper, and sauce from sardines. Cover and reduce heat. Step 4. Discard backbones from fish. Add fish to pan; gently break fish into chunks.
From myrecipes.com


PASTA CON LE SARDE | FISH RECIPES | JAMIE MAGAZINE
Method. Soak the sultanas or raisins in warm water to plump up. Peel and thinly slice the onion. Cook the fennel in plenty of boiling, salted water for 8 to 10 minutes, or until tender. Transfer with a slotted spoon to kitchen paper to dry, then roughly chop …
From jamieoliver.com


BUCATINI RECIPE WITH SARDINES AND WILD FENNEL - NONNA BOX
2018-06-12 Instructions. Bring a large pot of water to a boil, add the chopped fennel and boil for 20 minutes. Remove the fennel and reserve the cooking water. Chop the fennel into 1-inch pieces and set aside. Pour the olive oil into a large sauté pan over a medium heat. Add the onions and sauté for 5 minutes or until translucent.
From nonnabox.com


PASTA WITH SARDINES AND FENNEL RECIPE | SARDINE PASTA, FENNEL …
Jul 20, 2016 - This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
From pinterest.ca


PASTA WITH FRESH FENNEL AND SARDINES – JUDY MATUSKY, RDN, LDN
2017-01-16 Directions. Heat the oil in a large skillet, and saute the onions and fennel over low heat until soft, about 20 minutes. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions. Add the raisins and pine nuts or walnuts to the fennel and onion mixture and cook another 5 minutes.
From judymatusky.com


PASTA WITH FENNEL, SARDINES, AND PINE NUTS - DAIRY FREE RECIPES
213 grams cans each) sardines packed in olive oil 1 teaspoon coarse salt 2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds 4 garlic cloves, finely chopped 1 Grated zest and juice of lemon, plus 1 lemon for serving 2 Tbsps extra-virgin olive oil 1 onion, finely chopped 454 grams penne, trenette, or other short pasta 4 servings Freshly ground pepper 59 milliliters …
From fooddiez.com


PASTA WITH SARDINES AND FENNEL / PASTA CON LE SARDE - THE GLUTTON …
2020-06-23 Drain pasta but reserve about 150ml of the cooking liquid. Taste the sardine-‘sauce’ and add salt and pepper to taste; be careful with the salt, though, because the sauce can already be a little salty from the anchovies. Add the drained pasta to the pan with the sardines and caramelized fennel. Grate some lemon zest over the pasta.
From thegluttonlife.com


10 BEST PASTA WITH SARDINES AND GARLIC RECIPES | YUMMLY
2022-04-30 olive oil, sardines, cayenne peppers, parsley, coarse salt, fennel seeds and 2 more Lettuce Wraps With Sardines BLEgan garlic clove, olive oil, chopped parsley, black pepper, tomato and 7 more
From yummly.com


PEA & FENNEL TOASTS WITH SARDINES RECIPE - FOOD NEWS
Pasta With Sardines and Fennel Recipe. Quick Sardine Curry. Rating: 4.5 stars. 20. This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy! By Cyn.
From foodnewsnews.com


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