John Myers
Maccronelli with Sardines
The perfect maccronelli with sardines recipe with a picture and simple step-by-step instructions.
- 250 g Sardines canned in oil
- 2 Garlic cloves
- 1 small Onion
- 1 Fennel bulb with green
- 4 tbsp Olive oil
- 1 tbsp Breadcrumbs
- Salt
- 400 g Maccronelli
- 30 g Pine nuts
- Pepper from the grinder
- 1 Knife point Saffron threads
- Boil plenty of water for the pasta, add salt. Wash and clean the fennel bulb and blanch the fennel bulb in it for 2-3 minutes. Lift out, cut the fennel bulb into strips and finely chop the fennel stalks. Cook the pasta according to the basic recipe.
- Drain the sardines and roughly pluck them. Peel the onion and cut into small rings. Peel and finely chop the garlic. Heat 1 tablespoon of oil and roast the crumbs until light brown over medium.
- Heat the remaining oil (3El) and sauté the onion and garlic over low to medium heat. Add the fennel, sardines and pine nuts, fry briefly and simmer for about 1-2 minutes. Season to taste with salt and pepper.
- Drain the pasta, drain and distribute on plates. Pour the sauce over it and serve sprinkled with the toasted breadcrumbs and saffron threads.
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