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"  From Sicily (April 2013, $39.95), by Phaidon Press A daily series of some of the best that Sicilian \u2014 the original Italian fusion cuisine \u2014 has to offer. Check back to Eat Like a Man for a new recipe every day  I was never a huge fan of sardines, but I had this dish on a recent trip to Sicily and loved it. Here the leaves of the fennel is used and the sardines don&amp;#039;t overpower. Chief Justice Antonin Scalia told Piers Morgan last year that this was favorite dish. I can agree with him, can&amp;#039;t I?  MORGAN: When I put questions out on Twitter, of all the serious ones, one popped out, which is one is what is his favorite pasta dish.  SCALIA: My favorite pasta dish\u2014 MORGAN: I&amp;#039;m told your wife does amazing macaroni.  SCALIA: She does. She has really learned to cook really well. But if I had to pick a favorite, there is a Sicilian dish with sardines and fennel. You can buy the yellow can. And it&amp;#039;s very good.  MORGAN: What do you call it?  SCALIA: Pasta con sarde I think is the name of it. So I like that.  Preparation time: 1 hour and 10 minutes Cooking time: 15 minutes Serves: 6-8 Ingredients  6 bunches wild fennel 1 lb 2 oz sardines, scaled, cleaned and boned all-purpose flour, for dusting 2/3 cup olive oil, plus extra for drizzling 1 clove garlic, finely chopped 1 tablespoon chopped flat-leaf parsley, plus extra to garnish pinch of saffron threads, lightly crushed 1 onion, chopped \u00BD cup golden raisins, soaked in warm water for 10 minutes, drained and squeezed out \u00BE cup pine nuts 4 canned anchovy fillets, soaked in milk for 5 minutes, drained and chopped 1 lb 2 oz maccheroncini salt and pepper  Instructions Bring a large pan of salted water to a boil, add the wild fennel, bring back to a boil and simmer for 15 minutes. Remove with a slotted spoon and pat dry with paper towels, then chop finely. Reserve the cooking water. Dust half the fish with flour, shaking off excess. Heat half the oil in a large frying pan or skillet, add the floured sardines and cook, turning once, until evenly browned, then remove from the heat. Heat 2 tablespoons of the oil with garlic and parsley in a shallow pan, adding the remaining sardines, pour in \u00BD cup water and simmer for 10-15 minutes. Mix the saffron with a little water in a bowl, then add to the pan, season with salt and pepper and stir to break up the sardines. Simmer for 10 minutes, then remove from the heat and set aside. Put the onion, remaining oil and \u00BD cup water in a shallow pan and cook for 5 minutes. Add the wild fennel, golden raisins, pine nuts, and anchovies and simmer for 10 minutes.Meanwhile, bring the reserved cooking water to a boil, add the pasta, bring back to a boil and cook for 8-10 minutes, or according to instructions, until al dente. Drain, return to the pan and drizzle with olive oil, then stir in the saffron sauce and onion and fennel mixture. Preheat the oven to 180\u00B0C/350\u00B0F/Gas Mark 4. Make alternate layers of pasta and fried sardines in an ovenproof dish, ending with a layer of pasta. Bake for 15 minutes, then remove from the oven, sprinkle with parsley, and serve. Note: If wild fennel isn&amp;#039;t available, you can just use the feathery leaves from a regular fennel (just don&amp;#039;t use the bulb). "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a24049/pasta-sardines-sicily-recipe/>