Time: 40 Minuti
Difficulty: Facile

Ingredients for 4 people:
400 g Tagliatelle Pasta di Venezia gluten free
300 g finocchietto
350 g fresh sardines
30 g sultanina raisins
30 g pine nuts
2 anchovy fillets
1 onion
1 sachet powdered saffron
Breadcrumbs gluten free
extra virgin olive oil
salt up
ground black pepper

Procedure

Clean the fennel, obtaining only the most tender part; wash it and boil it in boiling salted water for about 6 minutes, drain it conserving the water in the pot.
Clean the sardines, opening them to the book and removing the head and the bone with the tail.
Soak the raisins in the water.Slice the onion and pick it up in a large pan with the chopped anchovy fillets, a glass of water, a pinch of salt and three tablespoons of oil; cook until it sizzles, then add half a sachet of saffron dissolved in a little 'water. Add to the onion the drained and squeezed raisins and pine nuts, cook for 4 minutes on a gentle flame, taking care to mix from time to time with a spoon. Join the sardines, fennel and pepper; put the lid and cook for another two minutes.
Heat a non-stick frying pan over a high flame, pour the breadcrumbs into it and brown it, stirring it occasionally, until it is golden enough. the gluten-free noodles in the fennel cooking water, brought to a boil,then drain them al dente and pour them into the pan with the sardines; mix gently to flavor and leave to rest for 2-3 minutes before serving with a sprinkling of toasted breadcrumbs.

Recipe by Chef Marco Scaglione
Photo Francesco Bolognini