Dive into a Mediterranean-inspired gourmet dish! This recipe pairs TRFL saffron and truffle pasta with the fresh flavors of sardines, fennel, and pine nuts, elevated by a touch of lemon zest and breadcrumbs for a satisfying crunch.

Ingredients:

• 8.8 oz (250g) Saffron Truffle Pasta
• 10 Fresh Sardines or Anchovies
• 1 Bunch Fresh Fennel
• 1.8 oz (50g) Pine Nuts
• 1.8 oz (50g) Anchovies in Oil
• 1 Scallion
• 1 Lemon (zested)
• 1.8 oz (50g) Breadcrumbs
• Salt, White Wine, Black Pepper to taste

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Sardine Preparation:

1. Clean sardines, remove heads, guts, and central bones. Cut into 3 pieces.
2. Blanch fennel in salted boiling water for a few minutes, drain, and finely chop.
3. Sauté scallion in olive oil until golden, then add fennel, pine nuts, and anchovies in oil. Cook briefly.
4. Add sardines, deglaze with white wine, and season with salt and pepper.

Final Preparation:

1. Boil salted water and cook saffron truffle pasta for 2-3 minutes.
2. Toss the pasta with the sardine mixture in the pan.
3. Plate and garnish with toasted breadcrumbs and grated lemon zest.

A bright and flavorful dish that combines the richness of truffle pasta with the fresh, zesty essence of the Mediterranean. Buon Appetito!