Bucatini With Sardines Risotto

Preparation:

Preparation: Soak the raisins in hot water for 30 minutes. Peel the pistachios. Soak the dried tomatoes in warm water. Break up the bucatini in a pan with water and oil, bring it to the first cooking stage (it must absorb the water), insert 1 bunch of wild fennel, then remove it to finish cooking like a normal risotto. At the end of cooking, add the pieces of sardines, chopped pistachios and pine nuts. In a pan with some oil, put the chopped onion to caramelize, then chop it with a knife. Mince the dried tomatoes, raisins, pine nuts, pistachios and add the caramelized onion to the bucatini in the pot at the last minute. Put some pine nuts in the oven to toast. Clean the sardines very well, remove the central spine and the head, remove the skin as much as possible, prepare a mixture of dried tomatoes, raisins, pine nuts and pistachios, and stuff the sardines with this; close the sardines, roll them in the breadcrumbs and fry; remove from heat and cover with wild fennel. Serve the bucatini, the fried sardines and the toasted pine nuts.