Pasta shells with sardine

Name: pasta shells with sardine
Total time: 50 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 anchovy fillet; 2 clove garlic; 1 fennel bulb; 50 milliliters dry white wine; 1 mespoint saffron; 2 tablespoon raisins; 1 tin can sardines; 2 tablespoon extra virgin olive oil; 1 mespoint lemon zest; 12 big conchigli; 20 gram pine nuts; 1 cut White bread

Ingredients

Directions

Heat 3 tablespoons of olive oil on a low setting and fry the anchovies, garlic and fennel for a few minutes.
Leave to stew for about 20 minutes covered on a low setting. Change in between.
In the meantime, heat the wine to the boiling point and lower the heat source.
Add the saffron and raisins and leave for 10 minutes.
Remove the raisins from the wine and pour the wine into the fennel.
Leave to cook for a further 5 minutes at medium height.
Spoon the sardines through the fennel and season with salt and pepper.
Finely chop the fennel green.
Beat the extra virgin olive oil with the lemon zest and the fennel green and add some pepper.
Cook the pasta shells according to the instructions on the package.
Roast the pine nuts golden brown in a dry, hot frying pan.
Heat the remaining oil and fry the bread crumbs until crispy.
Drain the pasta shells and rinse under warm water.
Fill the shells with the fennel-sardine filling and always put 3 pieces on a warm plate.
Spoon the raisins, pine nuts and the bread crumbs around them and drip with the lemon fennel oil.