A sustainable recipe which brings together the land and sea.
Ingredients for 4 portions
- Spaghetti 320 g
- Fresh sardines 200 g
- Wild fennel 150 g
- Extra virgin olive oil 4 tbsp (40 g)
- Anchovy in oil 4 fillets
- Sultanas 30 g
- Pine nuts 40 g
- Garlic 1 clove
- Saffron 1 sachet
- Onion 1/4
- Salt and pepper to taste
Preparation
Bring a large pan of lightly salted water to the boil.
In the meantime, clean the sardines, removing their heads and bones and soak the sultanas in lukewarm water.
Boil the wild fennel and chop it finely.
Fry the chopped onion and garlic with a little oil.
Add the chopped anchovy fillets and the sardines cut up into chunks.
Cook for a few minutes and mix well with a wooden spoon.
Now add the chopped fennel, the soaked raisins, the pine nuts and a little pepper.
Add the saffron mixed with a little cooking water and cook for a few minutes.
In the meantime, cook the spaghetti al dente in plenty of salted water, drain it and toss it in a pan with the sauce.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.