Bucatini With Anchovies With Wild Fennel And Bergamot

Preparation:

Preparation: Grate the bergamot zest, mix it with the breadcrumbs and then toast everything in a non-stick pan with a drizzle of olive oil. Dip 4 anchovy fillets in beaten egg and then in flour, then fry in boiling seed oil. Coarsely cut the remaining anchovy fillets with a knife and brown them in a pan with the olive oil, the chopped onion, the pine nuts, the raisins and the chopped fennel. Cook the bucatini in boiling salted water, drain and toss in the pan with the previously prepared sauce. Sprinkle with the bergamot panure, garnish with the fried anchovies and serve.