symbol of the Sicilian tradition, the pasta with the fennel and the sardines is a fabulous mix of colors, flavors, and perfumes. As with almost all the dishes of Sicilian cuisine there are different versions, but in all the masters are the fennel that must be strictly wild and the sardines fresh. And fennel in the two best-known versions: the white sauce with the Palermo and the sauce with the tomato puree typical of the argentine, both to be served, if you prefer, with a little toast breadcrumbs in a pan that will enhance its flavor even more.Ingredients: Finocchie 30%, Sardine fillets (Sardina Pilchardus) 30%, 20%tomato puree, onion, extra virgin olive oil, raisins, anchovy fillets (Engraulis encrasicoun), pine nuts, sugar, salt, pepper. Taste and refined.
