Ingredients
- Several bunches wild fennel
- 1/4 cup extra-virgin olive oil
- 2 medium onions, finely sliced
- 2 salt-cured anchovies
- 2 pounds fresh sardines, boned and butterflied
- 3 tablespoons white wine
- 1/4 cup pine nuts
- 1/4 cup raisins
- 1 pinch saffron
- 1 teaspoon anchovy paste
- 1/2 cup bread crumbs
- 1 pound bucatini
- Salt
Description
Serious Eats
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter