Cooking Tips:

Spaghetti with sardine and fennel pate

Ingredients: 350 g spaghetti 4 tablespoons sardine and fennel pate 1 onion 2 cloves garlic Extra virgin olive oil 1/2 cup dry white wine 1/2 cup pasta cooking water Salt and black pepper Chopped fresh parsley

Procedure: Boil salted water in a pot and cook the spaghetti according to the instructions on the package until al dente. Drain them and save a cup of the cooking water. In a skillet, heat some olive oil and add the chopped onion and garlic. Cook over medium-high heat until the onion becomes transparent. Add the sardine and fennel pate and stir well. Add the dry white wine and let it evaporate for a few minutes. Add the pasta cooking water and mix well. Add the spaghetti to the skillet and mix well to let the sauce flavor the spaghetti. Add salt and black pepper to taste. Serve the spaghetti hot with a sprinkling of fresh chopped parsley.

Crostini with sardine and fennel pate and black olives

Ingredients:Slices of toasted bread 4 tablespoons of sardine and fennel pate Pitted black olives Extra virgin olive oil Salt and black pepper Chili powder

Procedure: Spread the sardine and fennel pate on the toasted bread slices. Add pitted black olives on each crouton. Add a drizzle of extra virgin olive oil and a pinch of salt and black pepper to taste. Add a sprinkle of chili powder for a spicy touch. Place the croutons in the oven at 180°C for a few minutes, until the olives become soft. Serve the croutons warm as an appetizer or snack. Experiment with sardine and fennel pate and see what other delicious recipes you can create with this versatile condiment. Enjoy! Matched products: Sicilian bronze-drawn durum wheat spaghetti, extra virgin olive oil, black olives in brine or pickled in seasoned oil.