Life is too short to drink bad wine.


Spaghetti with sardinas

400 g. fresh spaghetti pasta
400 g. fresh sardinas
400 g. wild fennel
50 g. pine nuts
1 onion
Extravergine olive oil
Salt and pepper
For the panuria: 1 spoon of stale bread, 1 spoon of grated cheese, parsley and pepper

Cut the fennel throwing only the rough part of the stems. Cook in salted water for 20 min. Fry an onion in large amount of oil, add the fennel previously drained and sliced. Clean the sardas and cook them within the fennel. Add pine nuts and raisins, previously soaked. Cook the spaghetti in the fennel water and drain them quite raw. Melt together and decorate with panuria.