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Linguine with sardines
PREP TIME: 15 minutes
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Sardines

Courses: First

Difficulty: Difficoltà

Season: Autumn-winter

Ingredients for four people:

80g of linguine - 1 packet of Sardine all’Olio di Oliva Rio Mare - 1 spoon of tomato pulp - 1 small onion - 20g of wild fennel - 10g of raisins - 10g of pine nuts – 10ml of oil - 1/2 sachet of saffron - salt

A traditional and nutritious dish that just oozes with flavour.

A single portion of the recipe contains:

CALORIES kcal 633
Protein g 30,9
LipidS g 22,5
GlucidES g 81,9
CalciUM mg 584
PHOSPHEROUS mg 513
IRON mg 4,9
Zinc mg 3,7
Vitamin  B1 mg 0,31
Vitamin  B2 mg 0,45
Vitamin  PP mg 9,4
Vitamin  C mg 16,1
Vitamin  A mcg 71,5
Vitamin  D mcg 3,77
Vitamin  E mg 4,47
* Recommended levels nutrient of intake.
 
Prep:
1. Soak the raisins in some hot water. Cook the wild fennel in some boiling salted water for 2 minutes. Take it out of the water, dry and chop it and then put the pasta into the same water used to cook the fennel.

2. Brown the onion in a pan with some oil, add the tomato pulp, the saffron, the raisins and the pine nuts and cook for 5 minutes. Add the sardines and the chopped fennel. Season with salt and add two spoons of the pasta water.

3. Drain the pasta when it is al dente and put it into the pan with the condiment. Stir on the flame for one minute and then serve.

For a wholesome and well-balanced meal, add 80g of finely sliced bresaola (a type of dried salted beef) on a bed or rocket, followed by a piece of fruit.