The town of Ciminna

Foods and cook recipes Ciminna

Paste the pole


  • Laundry or maccheroncino gr. 600
  • sardines linguata gr. 600
  • a walnut extract
  • fennel 'ngranato (fennel seeds) a heaped teaspoon
  • onion
  • oil
  • salt
  • pepper.

Paste the pole


Sauté finely chopped onion in a pan with plenty of oil.

Loosen up the extract, add the fennel seeds, and then sardines boned, with neither head nor tail.

Season with salt and pepper and chopped anchovies with a wooden spoon, and grind into cream.

Complete the cooking over low heat for about five minutes, adding a ladle of hot water.

Cook the pasta al dente and season it with sardines, letting it rest in the bowl for ten minutes before serving.

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