I could call this dish's soup with sardines at sea '. But let's go with order: to my amazement and obvious joy I found, during an outing in the countryside of Rieti, the wild fennel. I collected everything I could find and I started to hatch’ my recipe. Pasta with sardines, I immediately thought of, but no because I already made and posted. Then I decided to make a soup between Sicily and Sardinia, as in Sardinian fennel island (fenùgu) is widely used. What gave birth to my dirty mind? Wild fennel and potato soup, with leeks, garlic and fresh onion, with anchovies, pine nuts and raisins (Sicily) and toasted bread with pecorino cheese Dop (Sardinia). Not for me to say, but it was fragrant and good, good, good!
Ingredients for 4 people:
- a nice bunch of wild fennel (about 300 grams)
- 8 medium potatoes
- two leeks
- fresh garlic
- a fresh onion
- 30 grams pine nuts
- 30 grams raisins
- salt and pepper
- 2 anchovy fillets in oil (Optional, delete them if you are vegetarian)
- 6 Tablespoons extra virgin olive oil
- 4 slices of bread casareccio high a centimeter and a half
- 250 grams of PDO Pecorino semi
Finely chop fresh garlic, leek and onion and stew them in oil over low heat for about 10 minutes, joining if you need a little warm water, until they are wilted, then add the fillets of anchovies crushing them with a fork so that you disfino. Meanwhile, Wash the fennel (set aside 4 peaks for the decoration of the dish) and clean it by removing the stems that are too hard, then chop and add to the mixture.
Wash, peel, then dice the potatoes and put them in the soup, adding pine nuts and raisins. Season with salt and pepper and cover the vegetables with hot water: cook for 30 minutes over low heat.
While the soup is cooking, preheat the oven to 200 degrees, arrange the bread slices on a baking tray and distributed over the cheese into slices: put the bread in the oven to brown until the cheese has melted creating a golden crust. Serve the boiling soup putting at the center of the plate a slice of bread and cheese and pouring the soup. Garnish with some washer leek and some top of fennel.
THE PAIRING: We stay in Sardinia to best match this soup. We chose Iselis white, produced by Cantine Argiolas, with Nasco and Vermentino grapes. Is’ a wine with intense aromas of yellow flowers and tropical fruit, equally suitable for this fragrant soup. The taste is soft, balanced, with a very intense finish.