The Sicilian Blog

Sicilian Wild Fennel: How to Use Your 300g Jar in the Kitchen

You're holding a jar of our dried Sicilian wild fennel , a product that captures all the aroma and character of the Sicilian land. With 300g of only select tender needles , it's a versatile way to bring a slice of authentic tradition to the table.

But how do you best use this precious ingredient? In this article, we'll guide you through its main uses and reveal the secrets to making Pasta with Sardines like a true Palermo chef.

Step One: Rehydrate or Use Raw?

Our dehydrated fennel is a ready-to-use product, but to make the most of its flavor and texture, a little care is essential.

• Recommended Rehydration: Since this is a dehydrated product, it's always advisable to rehydrate it before cooking. This step allows it to release its full aroma and soften perfectly in the dish.

• Raw Use: Thanks to our selection of only tender needles , you can also use it as is, without rehydrating, to enrich your salads . A sprinkling will add a fresh, sweet touch to any dish.

Traditional Recipe: Pasta with Sardines and Wild Fennel

This is the classic recipe that celebrates the perfect marriage of the sea and the Mediterranean scrub. Follow these steps for an authentic result.

Ingredients (for 4 people):

• 320g of spaghetti or bucatini

• 1 jar (300g) of our dried wild fennel

• 400g of fresh sardines (or anchovies), cleaned and filleted

• 2 salted anchovies in oil

• 1 handful of pine nuts

• 1 handful of raisins, soaked in water for a few hours

• 1 knob of Sicilian tomato extract

• Extra virgin olive oil

• Muddica atturrata (toasted breadcrumbs) to taste

• Salt to taste

• Hot water

Procedure:

1. Prepare the Fennel: Place the dried fennel in a large pan and cover with water. Cook for about 10 minutes over medium heat until tender and well rehydrated.

2. Create the Flavor Base: Once the fennel is cooked, add the 2 salted anchovies, the drained raisins, and the pine nuts to the pan. Dissolve the tomato extract in a little hot water and pour it into the pan. Continue cooking for another 2 minutes, stirring occasionally. The mixture should be moist, with a little sauce, and slightly colored.

3. Add the Fish: Add the cleaned fresh sardines (or anchovies) to the pan. Stir gently and cook for a final minute, just long enough for the fish to absorb the flavor. At this point, you can turn off the heat. Remember to season to taste.

4. Stir the Pasta: Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and pour it directly into the pan with the sauce. Add a little of the pasta cooking water if necessary and sauté for a minute over high heat. This step is essential for perfectly binding the sauce to the pasta.

5. The Final Touch: EVO Oil:   Before plating , don't forget the touch that completes and elevates the dish: a generous drizzle of extra virgin olive oil . Its fruitiness will tie together all the flavors and add a rounded note.

6. Serve: Plate and complete your dish with a generous sprinkling of the traditional Palermo muddica atturrata , which with its crunchiness will complete the texture of the dish.

Enjoy your meal!

Our dried Sicilian fennel is your key to exploring not only this recipe, but also to flavor roasts, baked fish, focaccia, and much more. Let the scent of Sicily inspire you and experiment in the kitchen!