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cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.