Part 1 included a simple dinner of pierogies and asparagus. This recipe has much more history and work to be done!
Last year when we (Bryce and I) traveled to Europe, the part I was most looking forward to was our cooking class in Sicily. There we learned to cook the esteemed Sicilian dish of Pasta Con Le Sarde, or Pasta with Sardines. It's made with fresh sardines, which are abundant on the island, and wild fennel which only grows in Sicily. On our first night in Sicily I had Pasta Con Le Sarde in a restaurant before learning how to make it the following day in our cooking class.
During our class the English-speaker/tour operator recorded the recipe for us while the Italian-speaker cooked and dictated to him. I didn't take a good look at the notes until just recently while planning to remake the recipe. Mamma Mia is all I can say, here's what they said: