Ingredients:
- 11.3 oz Fusilli Corti col Buco di Gragnano IGP
- 10.6 oz fresh sardines
- 2 salt-packed Cetara anchovy fillets
- 1 Tropea red onion
- 2 oranges
- 1.4 oz raisins
- 1 oz pine nuts
- 1 bunch wild fennel
- 2 slices whole grain bread (preferably stale)
- 1 fresh chili pepper
- EVO oil to taste
- Salt to taste
Directions:
In a pan toast the crumbled whole grain bread with a drizzle of oil and set aside.
Desalt the anchovies and remove the bones. Finely slice the red onion and sauté it with oil and chili. Add the anchovies and melt them gently. Add soaked raisins, pine nuts and chopped wild fennel, letting it all infuse. Add chopped sardines and cook briefly.
Cook the Fusilli in salted boiling water and drain al dente. Toss with the sauce, adding a bit of cooking water to blend.
Plate and top with toasted breadcrumbs, a drizzle of raw olive oil and orange zest. Refrigerate any leftovers.