Directions:
- Wash well and finely chop the wild fennel.
- Brown the chopped onion in a pan with abundant extra virgin olive oil, adding the fennel, the pine seeds, the raisins (which have been softened in lukewarm water then drained) and the anchovy fillets.
- After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end.
- Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce.
- Good appetite, from Franco B.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1042.78 Kcal (4366 kJ) | ||
| Calories from fat | 150.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.68g | 26% | |
|---|---|---|---|
| Cholesterol | 34.02mg | 11% | |
| Sodium | 23.6mg | 1% | |
| Potassium | 468.88mg | 10% | |
| Total Carbs | 178.09g | 59% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 11.9g | 48% | |
| Protein | 46.96g | 94% | |
| Vitamin C | 23.1mg | 39% | |
| Vitamin A | 5.3mg | 177% | |
| Iron | 4.2mg | 23% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 443.1 Kcal (1855 kJ) | ||
| Calories from fat | 63.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 26% | |
|---|---|---|---|
| Cholesterol | 14.46mg | 11% | |
| Sodium | 10.03mg | 1% | |
| Potassium | 199.24mg | 10% | |
| Total Carbs | 75.68g | 59% | |
| Sugars | 3.14g | 30% | |
| Dietary Fiber | 5.06g | 48% | |
| Protein | 19.96g | 94% | |
| Vitamin C | 9.8mg | 39% | |
| Vitamin A | 2.3mg | 177% | |
| Iron | 1.8mg | 23% | |
| Calcium | 40mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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