🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Trim the cauliflower and broccoli into florets, then give the wild asparagus and fennel a good wash.

2. 2

   Boil all the vegetables in plenty of salted water, drain and set aside, but keep hold of the cooking water.

3. 3

   Warm some of the olive oil in a saucepan, toss in the vegetables and gently allow them to infuse over a low heat, stirring regularly.

4. 4

   Prepare the fresh sardines by removing heads, spines and bones, then chop into bite-sized pieces.

5. 5

   Finely chop the onion and gently fry it in olive oil. Add the fresh sardines and the oil-preserved ones, followed by the pine nuts, raisins and tomato sauce.

6. 6

   Season with salt and pepper, then let it simmer slowly for about 20 minutes.

7. 7

   Cook the pasta in the vegetable water until just al dente, drain, and mix with half of the sardine sauce.

8. 8

   Brush a baking dish with oil, layer in some pasta, spoon over sauce, scatter vegetables and sprinkle toasted almonds.

9. 9

   Repeat layers until all ingredients are used up, finishing with sauce and almonds.

10. 10

    Bake at 190°C for 20 minutes, then let it rest briefly before serving warm or at room temperature.