Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mollica
Sauce
Pasta
How it's done
Mollica
Place the breadcrumbs in a small bowl with all the other ingredients up to and including the salt, mix well. Toast the breadcrumbs in a non-stick frying pan over a medium heat for approx. 10 mins., set aside.
Sauce
Without adding any oil, toast the pine nuts in the same pan for approx. 5 mins. until golden brown, remove and set aside. Heat the oil in the pan, add the onion and fennel. Sauté for approx. 5 mins., stirring occasionally, season with salt. Add the anchovies, cook until they fall apart. Pour the water over the saffron threads, leave to infuse briefly. Pour the saffron water over the fennel, add the raisins, simmer for approx. 15 mins. Add the sardines, simmer for approx. 10 mins. Add the pine nuts, mix.
Pasta
Cook the pasta in simmering salted water until just al dente. Drain the pasta, reserve approx. 200 ml of the cooking water, return it to the pan along with the pasta and the sauce, heat through. Serve the pasta with the mollica.
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