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X Italian Pasta Dishes
Macaroni with Sardines in Sicilian Style (Re-baked spaghetti, using olive oil, fresh sardines, anchovies and wild fennel)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Regular spaghetti, 18 ounces

Fresh sardines, 18 ounces
Flour (for coating sardines)
Salted Anchovies, 6
Wild fennel, about 11 ounces

Enough olive oil


Clean the sardines, remove the heads, tails, backbones, and split them lengthwise. Cover them thinly with flour, fry them, add a pinch of salt and set aside.

Boil the fennel, squeeze the water from it, chop it finely, and set aside too.

Boil the spaghetti whole (without breaking them), drain the water from them and set them aside.

Wash the salt from the anchovies and fry them in olive oil till they are dissolved.

Add the fennel, a pinch of salt and pepper, and allow it to boil for ten minutes.

In the meantime, add tomato sauce or diluted tomato paste.

Now that all the ingredients are done, take a baking dish or a pie dish and season the macaroni as follows: alternate layers of spaghetti and of sardine, fennel, etc. Repeat the process till you have seasoned the entire amount.

Place the dish in the oven and allow it to bake.

Serve while hot.


This recipe (#53) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org.Image --Vladislav Slevinski: Tempete a Belle-Ile, 1904.

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