Pasta con le Sarde

Clean the wild fennel, separating the fronds and tender stalks. Bring a large pot of salted water to a boil. Add the wild fennel stalks and cook until tender, about 10-15 minutes. Remove the stalks with a slotted spoon, reserving the cooking water. Finely chop the cooked wild fennel stalks and fronds.

Carefully clean and fillet the fresh sardines, removing the heads, guts, and bones. Rinse them gently and pat dry.

Finely dice the white onion. In a large skillet, heat 30 grams of extra-virgin olive oil over medium heat. Add the diced white onion and cook until softened and translucent, about 5-7 minutes.