List of Ingredients
- 11 OZ. of penne
- 11 OZ. of sardines, cleaned
- 1/2 CUP of pine nuts
- 1/2 CUP of bread crumbs
- 1/8 CUP of raisins
- Grana Padano cheese, grated
- 1 BUNCH of wild fennel, chopped
- extra-virgin olive oil
- salt
Method
Butterfly the sardines, sprinkle with salt, and roll up the sardines. Set aside.
Cook the penne in boiling salted water. Drain when still quite al dente and season with a little oil.
Soak the raisins in water for 10-15 minutes. Squeeze out excess water and add them to the pasta along with the pine nuts.
Toast the bread crumbs in a pan with 2 Tbsp. oil and a pinch of salt for 3-4 minutes, mixing constantly until golden and crisp. Let them cool, then stir in 1 Tbsp. Grana Padano cheese.
Place a bit of the toasted bread crumbs in a baking dish, followed by the pasta. Sprinkle some chopped wild fennel on top and cover with the rolled up sardines. Finish with another bit of wild fennel, the remaining bread crumbs and a little oil. Broil for 10-12 minutes.