A collaboration with our friends John Becker and Megan Scott, Joy of Cooking. This kit serves four and includes one pound of our fresh bucatini pasta (made with Lonesome Whistle Farm flour and Bennett Family Farms eggs), two tins of Matiz Gallego Spanish sardines, one jar of anchovy filets in olive oil, and the recipe's measures of shaved fennel, fennel flowers and fronds, golden raisins, saffron threads, lemon, hazelnuts, finely shredded Grana Padano parmesan, and Wolfmoon bread crumbs. All you need is olive oil (available here), onion (available here too!), salt (Jacobsen here), and garlic cloves (assuming you have them already if you've read this far).
Pasta con le Sarde (Joy of Cooking Collab)