Ziti with sardines


You'll need

250 ml (1 cup) dry white wine, warmed 80 gm (½ cup) sultanas ½ tsp saffron threads 80 ml (1/3 cup) extra-virgin olive oil 12 butterflied sardine fillets, halved lengthways 2 baby fennel, thinly sliced lengthways on a mandolin, fronds reserved 100 gm (1 cup) fresh coarse breadcrumbs, toasted (crusts left on) 25 gm (1/3 cup) flaked almonds, toasted ¼ cup coarsely chopped chives 2 lemons, finely grated rind only 400 gm dried ziti (see note) To serve: lemon halves

Method

  • 01
  • Heat white wine in a frying pan over medium heat, add sultanas and saffron, remove from heat and cool. Season sardines with sea salt and freshly ground black pepper. Heat 2 tbsp olive oil in a frying pan, cook sardines in batches for 2 minutes on each side until golden and crisp. Keep warm.
  • 02
  • Heat remaining olive oil over medium heat, cook fennel for 5 minutes or until tender, add sultana mixture, bring to the boil, then reduce heat and cook for 10 minutes or until liquid is almost evaporated.
  • 03
  • Combine ½ cup (loosely packed) fennel fronds, breadcrumbs, almonds, chives, lemon rind and season to taste.
  • 04
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add sardines and half the breadcrumb mixture to ziti, toss gently to combine and serve immediately, scattered with remaining breadcrumb mixture and lemon halves.
Note Ziti is a long, tubular pasta with a diameter similar to penne. If unavailable substitute with long hollow pasta such as bucatini or penne.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool