Bucatini with the Sardinian
– Start by cleaning the sardines. Bone them and remove the backbone. Rinse them with water.
– Slice the onions and fry them in olive oil.
Add raisins and pine nuts.
Stir in chopped wild fennel.
Deglaze with 1 glass (20 cl) of dry white wine (for example a Sicilian grillo). Add a tablespoon of tomato puree.
Moisten with ½ liter of water, add a pinch of Sicilian saffron.
Add half of the sardines, season with salt and pepper, and let reduce slowly over low heat for a good hour.
20 minutes from the end of cooking the sauce, add the second half of the sardines.
– Meanwhile, cook the pasta. Preferably choose bucatini (a kind of hollow spaghetti), busiate (spring-shaped) or casarecce. This is a pasta that will hold the sauce well. Cook them at 70%.
– In a skillet, place 2 tablespoons of sauce and add the pasta. Add the rest of the sauce and finish cooking by simmering for a few minutes. Keep an eye on the cooking of the pasta, they must remain al dente. Keep a few spoonfuls of dressing sauce on the plate.
– When serving, add mollica, an Italian breadcrumb made of toasted bread in olive oil, with salt.
By Jean and Pierre Lonobile, Nobile Mare, Lyon 7th