« Lyonnaise style roast rabbit - Lapin roti a la lyonnaise | Main | Provencal, roast leg of lamb with a wonderful vegetable tian »



TrackBack URL for this entry:

Listed below are links to weblogs that reference Baked Sicilian pasta with fennel and sardines:


Feed You can follow this conversation by subscribing to the comment feed for this post.

Bookmarked! This recipe sounds gorgeous - I must find me some fresh sardines! Do you think some quality tinned ones would work as well?

Unlikely su-Lin as they will probably fall apart in the cooking. Early summer is a great time to buy sardines in the UK - in my opinion they're at their best right now!

I disagree with those chefs - i've had great seafood/fish and pasta before. The oilness of something like sardines, or the meatiness of tuna or similar both work really well with piquant or zesty sauce and the pasta. This looks great and worth the fiddle of filleting the

This recipe sounds gorgeous, Thanks for sharing

Thanks Mder - you have a great blog on Chinese Cooking!

Hi Paul,

I hope you don’t mind me posting this, but I saw your Sicilain recipe and I really like its traditionally Italain Feel.

This is exactly the kind of thing we’re looking for in the To-Tuscany Foodie Blogger Competition:


There’s a chance to win a week in a Tuscany Villa and £150 towards flights if you have the time to enter. Plus there’s also a runners up prize draw for everyone who enters!

All you have to do is make something as fabulous as your biscotti (but savoury) and follow the guidelines on the competition page.
Please feel free to email competition@to-tuscany.com for more information.

Good luck and happy cooking!

Hi Paul,

Sorry about the error on the above post. Obviously I was referring to you pasta, which has nothing to do with biscotti. Would be great if you would enter.


I never have tried fish with pasta really. I experimented beef and lamb but not fish because I am afraid it would not compliment the pasta texture.

This is a nice dish from Sicily. The ingredients are authentic. Let us savor this with wine.

The comments to this entry are closed.

Your email address:

Powered by FeedBlitz

Bookmark and Share