You see them on the shelves of your grocery store. You see them in the discount bin, you have them in your cellar (a whole case), just in case Armegeddon arrives.
You can now have them included in your recipe box. My first experiment with sardine tins came in the fall of 2007 and I read an article on sardines in a Greek magazine. Sardines are packed in Omega 3 fats and because they are low on the food chain of fish, they have little (if any) exposure to mercury.
2 tins of sardines, boned (do not drain the oil)
2 cloves of garlic
1 scallion, chopped
1/2 sweet banana pepper, chopped
juice of 1 lemon
salt and pepper to taste
3 Tbsp. of parsley
- Add all the ingredients into a food processor and pulse until you achieve your desired consistency.
- Serve on toasted pita bread, crostinis or rustic bread.
At first I thought the ingredients would make this dip “busy” but “au contraire, mon frere”…the mix goes great with warm bread and good extra virgin olive oil. I even went further by drizzling some good balsamic vinegar in the oil and adding some Parmesan.
Are you still with me? Both of the above recipes are connected with what I’m about to show you next.
I recently caught one of Rachel Ray’s 30 minute meal’s and although I’m not a huge fan of her, I have warmed up to some of her dishes, including her take on Sicilian-Style Sardine Pasta.
You can use her recipe or you can try mine. What I did was to “snaz up” the bread crumbs and mellow out the fishyness sardines can sometimes give out.
This pasta dish turned out to be quick, affordable, healthy, filling and certainly delicious. I’m telling ya, sardines are back and I’d have no problem surprising friends with this dish.
1/4 cup olive oil
8 cloves of garlic, chopped
1 1/2 cups of bread crumbs
4 tsp. of Carrabbas Bread Dip Mix
1/2 cup chopped fresh parsley
cracked black pepper
2 tins of sardines, boned, drained and roughly chopped
3 Tbsp. extra-virgin olive oil
1 tsp chilli flakes
1 lb. linguine
- Get a large pot of water boiling. Add a generous amount of salt and add your linguine. Cook according to package’s instructions.
- In a large skillet preheated to medium heat, add 1/4 cup olive oil and your garlic and let them infuse their flavour in the oil for a bout a minute. Stir in your bread crumbs until all the oil is absorbed and the crumbs have turned golden brown.
- Add your Carrabbas bread dip mix into the bread crumbs, mix well and transfer them to a bowl and reserve.
- In the same skillet, return to a medium heat and add the extra-virgin olive oil, the sardines and chilli flakes. Saute for 2 to 3 minutes.
- Add the hot linguine and the bread crumbs to the skillet and toss thoroughly to combine everything well.
- Adjust seasoning with salt and pepper and serve.
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