Pasta dishes are always a good idea!
Properly gut and fillet the sardines: To do this, grab the head and break it off with the dorsal bone toward the ventral side and pull it out. Wash them, dry them and put them in the fridge on a paper towel until they are ready to use.
Clean fennel, chop greens and set aside. Cook the bulbs in enough bubbling hot salted water until almost done – you need at least 3 liters of salted water because later you will cook the pasta in it.
Lift out fennel and keep it warm with a little bit of cooking water in a suitable saucepan just shallow. While the fennel is cooking, chop the onion and garlic and sauté in 3 tbsp olive oil.
Chop parsley leaves, add with anchovy fillets and mash them. Add raisins and pine nuts, extinguish with 1 cup of fennel broth, simmer on low heat for a few min.
Season the anchovy fillets with salt, season with pepper, turn them in the flour on the other side and roast them briefly on both sides in the remaining olive oil until golden. Meanwhile, cook the pasta in the fennel water until crisp.
Cut the cooked fennel into cubes. Drain the pasta and mix it with the fennel, the sauce, the fried anchovy fillets and freshly added breadcrumbs (from the bread). The sardine fillets may be broken in the process. Arrange on warm plates and decorate with fennel greens.
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