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Shared by Dr. Serena Perrone - College of the Arts

This is a traditional Sicilian dish.
Ingredients
  • ½ cup (120ml) dry white wine
  • 1 ½ ounces (45g) golden raisins (about ¼ cup)
  • Pinch saffron, optional
  • 4 ½ tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
  • ½ teaspoon ground fennel seed
  • 1 ¼ ounces (35g) panko bread crumbs (about ½ cup)
  • Kosher salt and freshly ground black pepper
  • 1 cup minced peeled and cored fennel bulb (about half of one large 1 ½-pound fennel bulb with fronds), fronds reserved
  • 1 cup minced yellow onion (about half of one large 1-pound onion)
  • 4 oil-packed anchovy fillets
  • 1 ¼ ounces (35g) pine nuts (about ¼ cup), toasted
  • 5 whole sardines (about ¾ pound/340g total), filleted and cut into 1-inch pieces
  • 1 pound (450g) bucatini or spaghetti
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