Gnocchetti di zita with wild fennel

  • Difficulté


  • 350 g0SX0037
  • 2 small bunches wild fennel
  • 4 sardines in oil
  • 1 small onion
  • 1 clove garlic
  • 80 g breadcrumbs
  • salt and pepper
Gnocchetti di Zita n° 37


Clean the wild fennel, removing the tougher parts; rinse it well then cook it in a pan with plenty of salted water for 5 minutes.Drain it, keeping the cooking water aside which will be used to cook the pasta.Blanch the tomatoes for a minute in boiling water; once peeled, deseeded and drained well chop them coarsely.Heat 4 tbsp of oil in a pan, add the onion and the crushed garlic and fry until soft; add the chopped sardines and melt them, stirring often.Add the tomatoes, season with salt and pepper and cook for 10 minutes until the sauce thicken a bit.After 5 minutes add the fennel, cooked earlier, and mix it with the sauce. In the meanwhile, in a non-stick pan, toast the breadcrumbs constantly mixing it with a wooden spoon and toss it in a dish.Sprinkle the pan with the leftover oil, place it on the heat with the breadcrumbs and let it flavour and keep stirring.Cook the pasta in the fennel’s cooking water. Drain al dente, mix it with the fennel sauce, sprinkle it with toasted breadcrumbs and serve.