Zuppa Con Sarde (Borlotti And Sardine Soup)

• 2 tablespoons olive oil
• 1/2 a red onion, finely sliced
• 3 salted anchovy fillets
• 1 tablespoon pine nuts, lightly toasted
• 1 tablespoon sultanas, soaked in hot water
• 2 garlic cloves: 1 whole, 1 finely chopped
• 1 tablespoon fennel seeds
• 12 whole sardines, filleted
• Sea salt and freshly ground black pepper
• 11 ounces borlotti beans, cooked
• 6 ciabatta bread
• 2 tablespoons chopped flat-leaf parsley
• extra virgin olive oil

1. Heat 2 tablespoons of olive oil in a heavy saucepan. Add the onion and gently cook until soft and translucent but not brown. Add the anchovies and crush into the onion, then add the pine nuts, sultanas, sliced garlic, and fennel seeds and stir to combine.
2. Lay the sardines in the pan and season. Pour over just enough boiling water to cover the sardines, then cover and cook over a low heat for 5 minutes, or until the sardines are cooked. Add the borlotti beans and stir, crushing and breaking up the sardines.
3. Toast the bread and rub lightly with garlic on one side. Place each of these crostini in a bowl and ladle over the soup. Sprinkle with parsley and drizzle with extra virgin olive oil to serve.

olive oil, red onion, anchovy, pine nuts, sultanas, garlic, fennel seeds, sardines, salt, borlotti beans, bread, flatleaf, extra virgin olive oil

Taken from food52.com/recipes/62533-zuppa-con-sarde-borlotti-and-sardine-soup (may not work)