“How to show someone our love if not by preparing a thousand delicacies? ”
Tasting a dish cooked by Francesca is like savoring her innate taste for beauty and meticulousness. A woman of great passion who reflects on everything she does. He loves travel, beautiful and sincere friendships, his two splendid children, “knights of other times” and his canuzzo Otto. Spending an afternoon in his company is like being inside a Hemingway story; you can feel the sparkling air, the taste for novelty, the taste of adventure life. Francesca’s generosity is reflected in her extraordinary dishes. His is an international cuisine, refined in detail, attentive to the smallest details, refined exactly as she is. What kidnaps you most is his smile and his slightly English / Roman humor that fascinates you when he talks about his youth with a touch of melancholy. Knowing her is an adventure, being friends with her is a privilege.

CHEF

Francesca La Monaca

KITCHEN

Palermitana

DIFFICULTY

Average

DATA FOR PREPARATION

40 min
Prep

10 min
Cooking

50 min
Total

4 People
Doses

Recipe

INGREDIENTS
For fresh pasta
  • 00 flour 200 g

  • Whole wheat flour 100 g

  • Eggs n.3

  • Saffron pistils q.b.

For the fennel sauce
  • Clean, shelled and spiked sardines 1 Kg

  • Chopped onion 1/2

  • Anchovy fillets in oil n.2

  • Raisins 30gr

  • Pine nuts 20gr

  • Wild fennel100 gr

  • Tomato concentrate 30gr

  • Waterfor cooking 3/4 litro

  • Salt, pepper and extra virgin olive oil, chilli pepper q.b.

For decoration
  • Clean, shelled and spiked sardines n.4

  • Toasted breadcrumbs q.b.

  • Pine nuts q.b.

  • Raw sprigs of wild fennel q.b.
PREPARATION
For fresh pasta
  • Arrange the flours and shell the eggs in the center. With a fork, break them, taking the surrounding flour a little at a time. Start kneading vigorously until a homogeneous dough is obtained.
  • During the dough, add a few saffron pistils. Pour some flour on the surface, lay the dough, which will have taken the shape of a ball, and cover it with a dish towel.

  • Let it rest for one hour at room temperature. Roll out the dough with a rolling pin or with a special machine. Once the desired thickness is reached, divide the dough into rectangles of equal size.

  • Blanch in the water, where you cooked the fennel, for about a minute.

For the fennel sauce
  • Fry the chopped onion in a pan with extra virgin olive oil, add the anchovies, raisins, pine nuts, sardines and the fennel which must be cooked in salted water, squeezed and reduced to small pieces.
  • Season and add the tomato paste, salt, pepper and a pinch of chilli pepper. Cook for about 20 minutes on moderate heat.
Assembling

  • In a 4-person baking dish, use 3 lasagne per person. At the base a little sardines and fennel; lay the first lasagna on it and repeat the operation, finishing with the third lasagna, covering it with the dressing of sardines. Lastly, lay a whole open sardine with the skin facing upwards.

  • Place in the oven for a few minutes.

For decoration

  • Pour a drop of extra virgin olive oil on the lasagna and decorate with the breadcrumbs, pine nuts and a few sprigs of wild fennel.

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