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Note - this is a work in progress.

BBC 2 has a series on called Sicily Unpacked at the moment and this dish was prepared in episode 1 by chef Giorgio Locatelli and starts at 21:00

www.bbc.co.uk/iplayer/episode/b0196wpw/Sicily_Unpacked_Ep...

This was good and didn't taste 'fishy' at all. And much to my surprise the small bones in the sardines really did cook up soft so no crunchy bits.

This dish looked simple enough to prepare but the final result really didn't look like what I saw on the episode. I think I need to watch again and tweak the measurments as often what is in the written recipe vs how much the chef actually puts in the pan are usually not the same :) His pan of pasta was much more 'saucey' than mine was.

* ok have watched it again and interesting, there was no mention of the white wine. He also used waaaay more olive oil and saffron (which has been fine ground). He also puts a big handfull of wild fennel directly into the boiling pasta water so I imagine that will make a big difference. But where can one find wild fennel in London???

Serves 2

3 anchovy fillets in oil, small dice (drained on a napkin to soak up the oil)
2 tbsp breadcrumbs
1 glug extra-virgin olive oil
1/2 medium onion, chopped
25 ml white wine (I used quite a bit more)
1 tbsp sundried tomato paste
4 fresh sardine fillets, roughly chopped (make sure backbone is out)
1 tbsp raisens (he used sultanas which I believe are sweeter but I didn't have any)
1 tbsp pine nuts
a good pinch of saffron (about 10 threads)
*3 sprigs of wild fennel, finely chopped, or 1 tsp fennel seeds soaked in a little water (I had to leave this out as couldn't find either, next time I may chop up a fennel bulb and fry with the onion)
100g pasta, such as bucatini

Tip, Have all your ingredients prepared and ready to cook. Then put your pan of water on to start to boil for the pasta. You should be just about done with the sauce and ready to simmer when it's time to pop the Pasta in the boiling water and the time it takes to cook is the time needed for the sauce to simmer (but keep an eye on the clock)

- Toast the breadcrumbs in a dry pan over a medium heat, until they are quite a dark golden brown. Take care not to burn them. Set aside.

- Heat the extra-virgin olive oil in a pan and add the onion.
- Sauté until softened but not coloured, then add the anchovies, stirring until they 'melt’.
- Add the wine and bubble up to let it evaporate
- Then add the ’strattu or purée and bring back to the boil, adding just enough water to give a sauce consistency (he used 1 soup ladle).

- Add the sardine fillets, sultanas, pine nuts, saffron and chopped fennel or soaked seeds.
- Taste and season with salt and black pepper if necessary, stir and cook for 10 minutes.

- Pasta should be done cooking now, drain.

- Toss the pasta with the sardine sauce,
- Sprinkle with the toasted breadcrumbs, drizzle olive oil and add fresh ground black pepper

Giorgio Lcatelli's original recipe can be found here:

www.telegraph.co.uk/foodanddrink/recipes/8779724/Pasta-co...

1965 Pentax Spotmatic SP
Fujicolor Superia X-tra 400
ISO 400
Shot at 200 & processed at box speed
Process & Scan by Genie Imaging Ltd, Unit d4, Jaggard Way, London SW12 8SG

Fujicolor Superia X-tra 400.Roll 05-25.Pentax Spotmatic.2011.10.15

1965 Pentax Spotmatic SP
Fujicolor Superia X-tra 400
ISO 400
Shot at 200 & processed at box speed
Process & Scan by Genie Imaging Ltd, Unit d4, Jaggard Way, London SW12 8SG

Fujicolor Superia X-tra 400.Roll 05-24.Pentax Spotmatic.2011.10.09

1965 Pentax Spotmatic SP
Fujicolor Superia X-tra 400
ISO 400
Shot at 200 & processed at box speed
Process & Scan by Genie Imaging Ltd, Unit d4, Jaggard Way, London SW12 8SG

Fujicolor Superia X-tra 400.Roll 05-23.Pentax Spotmatic.2011.10.09

1965 Pentax Spotmatic SP
Fujicolor Superia X-tra 400
ISO 400
Shot at 200 & processed at box speed
Process & Scan by Genie Imaging Ltd, Unit d4, Jaggard Way, London SW12 8SG

Fujicolor Superia X-tra 400.Roll 05-22.Pentax Spotmatic.2011.10.09