Today Jochem and I cooked a classic Sicilian pasta dish with sardines. In hindsight, it would've been a much better dish had we used fresh sardines instead of tinned ones, but one can't be perfect in the kitchen every day, especially not when it's a late Friday night. Jochem did most of the actual cooking and prepared the sardines with fennel, onion, pine nuts, raisins and lemon zest. He only added one chili and of course I used some spicy olive oil, but it was a very hot dish for some reason. The flavors were really interesting: there was the overwhelming presence of the sardines, the acidity of the lemon, the sweetness of the raisins and the fattiness of the pine nuts. An interesting Friday night experiment, I'd say.
Source: Jamie's Italy by Jamie Oliver
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