Method

• 1.
  Put the sultanas in a bowl, add enough hot water to cover, and soak for 20 minutes. In another bowl, cover anchovies with cold water and soak for 10 minutes.
• 2.
  Cook the fennel in lightly salted boiling water for 15-20 minutes. Drain, reserving cooking water, and slice into 3cm pieces.
• 3.
  Heat the oil in a frypan with a lid, add the onion, and cook over low heat, stirring occasionally, for 5 minutes. Drain the anchovies, add to the pan and mash with a wooden spoon. Drain the sultanas, squeezing out excess liquid, and add to the pan along with the fennel and pine nuts. Sprinkle with the saffron, cover, and cook, stirring occasionally, over low heat for 15 minutes.
• 4.
  Open the sardines out like the pages of a book, leaving them attached along their backs. Rinse well, pat dry and dust with flflour, shaking off any excess.
• 5.
  Heat the vegetable oil in a deep-fryer or large saucepan to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Add the sardines and deep-fry until golden brown, then remove and drain on paper towel. Season with salt flflakes.
• 6.
  Preheat oven to 200°C/180°C fanforced. Brush an ovenproof dish with oil.
• 7.
  Cook the ziti in the reserved cooking water, topped up with more boiling water if necessary, until al dente, then drain, return to pan, and stir in half the sauce.
• 8.
  Spoon a layer of pasta onto the base of the prepared dish and place a layer of sardines on top. Add a layer of the sauce and continue making layers of pasta, sardines and sauce until all the ingredients are used, ending with a layer of sauce. Bake for 10 minutes, then serve.