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JOURNAL OF THE ABRUZZO WORLD CLUB
Ingredients (doses for 6 persons): - 400 gr. fresine - 8 fresh anchovies - gr 550 fresh sardines - flour - olive oil to fry - gr. 200 f wild fennel - 3 spoons olive oil - one ladle of tomato sauce - butter for the pyrex dish - salt
The fresine is a type of long, wide spaghetti, with curled edges, used above all for the "timballo".
Clean the anchovies under running water, opening them, removing the heads, the central lisp and the tails; do the same for the sardines. Leave the anchovy fillets to dry over a kitchen towel. As to the sardines instead, pass them in the flour and fry in abundant hot oil. Drain and let dry on kitchen paper.