Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Spaghettini with sardines, fennel and breadcrumbs

You'll need

  • ½ cup
  • olive oil
  • 70 gm (1 cup)
  • breadcrumbs, made from day-old sourdough bread
  • 1 kg (about 6)
  • baby bulbs of fennel, trimmed (fronds reserved) and quartered
  • 2
  • onions, finely chopped
  • 1 kg
  • sardine fillets, boned and cut into 2cm pieces
  • 40 gm (¼ cup)
  • pinenuts
  • 40 gm (¼ cup)
  • sultanas, soaked in warm water for 10 minutes, drained and coarsely chopped
  • 8
  • threads of saffron
  • 500 gm
  • spaghettini

Method

  • 01
  • Heat 1 tbsp olive oil in a heavy-based frying pan, add breadcrumbs and stir over medium-high heat for 3-5 minutes or until crisp and golden, then drain on absorbent paper and cool.
  • 02
  • Cook fennel in a large saucepan of boiling salted water for 20 minutes or until tender, then strain fennel through a colander placed over a bowl, reserving cooking water. Drain fennel well, pressing to extract as much water as possible, then finely chop and set aside.
  • 03
  • Meanwhile, heat remaining olive oil in a large heavy-based frying pan, add onions and cook over medium heat for 8-10 minutes or until just golden. Add chopped sardines and cook for 1-2 minutes or until cooked through, then add fennel and cook for 2-3 minutes. Stir in pinenuts, sultanas and saffron, add 1 cup reserved fennel cooking liquid, then season to taste and combine well.
  • 04
  • Meanwhile, add enough water to remaining reserved fennel water to make 5 litres, then add 4 tbsp sea salt, bring to the boil and cook pasta until al dente, then drain. Return pasta to same pan, add sardine and fennel sauce and reserved coarsely chopped fennel fronds and combine well. Season to taste, then divide among bowls, sprinkle with toasted breadcrumbs and serve immediately.

At A Glance

  • Serves 6 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Vermentino from Sardinia or semillon from the Barossa.

You might also like...

A culinary Tour de France

recipes

Pork and pineapple tacos

Beef cheek recipes

recipes

Beef cheek tacos with smoky red salsa

Pave de boeuf with Roquefort sauce and gratin dauphinoise

recipes

Stuffed ancho chillies

Mole chichilo with chicken chichilo con pollo

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.