b>canned sardines, eggse, garlic, parsley, pepperonchini, bread crumbs and cheese.
Using a
While the pasta is boiling away atop the stove, make the sauce -- it takes less than five minutes.
Empty sardines into a pan atop the stove. Heat at medium. Crush the sardines into a sauce. Add in whole plum tomatoes and crush them into the sauce. Add oil and garlic. Boil up, add in spices to taste.
Serve atop the pasta.
eat about 2 minutes. (The recipe is very specific about this
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
umpkin, cream, salt (omit if using canned stock), and cayenne into the
ntil light golden and puffed. Using a wooden spoon or spatula
tir in the corn (if using frozen corn, defrost first) and
loved this once the sardines and lemon juice were applied
Using your hands, remove the skin and bones from the sardines - simply hold
minutes;.
Open the sardines, strain and discard the oil
ip 2: If you're using canned whole tomatoes, draining them and
Preheat oven to 350 degrees F (175 degrees C).
Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl.
Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.
Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.
cup finely cut if using fresh) and salt to taste
Place the pepper, tomatoes and cheese in a food processor and process until smooth. Add chopped sardines and process briefly.
Stir in the lime juice and season to taste with salt and freshly ground black pepper. Garnish with chives and a sprinkling of paprika and serve with toasted French bread.
Prepare the fresh or frozen sardines as follows: Cut the heads
Preheat your sandwich maker according to manufacturer's instructions.
Spread mayonnaise over 2 slices of bread. Cover with marmalade. Spread potato chips over marmalade. Lay pineapple over chips.
Break apart sardines in a bowl using a fork. Spread on top of the pineapple slices. Season with salt and pepper; cover with the remaining 2 slices of bread.
Toast in the preheated sandwich maker until brown and crispy, about 5 minutes.