onion and garlic and cook for 10 minutes or until softened
large baking pan. Roast for 30 mins or until onion
nd tomato cubes, stir fry for a while, then add in
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.
For the tomato and caper sauce, heat the olive oil in a small pan, add all the remaining sauce ingredients and cook over a gentle heat for five minutes, or until the tomatoes have softened slightly.
For the sardines, rub the sardines with oil. Heat a griddle pan until smoking hot and griddle the sardines for 1-2 minutes on each side, or until cooked through.
To serve, place the toasted bread onto a serving plate, top with the griddled sardines and pour over the tomato and caper sauce.
edium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread
Look up no-sugar-needed recipes for those amounts.).
Mix 1
he way through.
Bake for 10 minutes or until light
arlic cloves in boiling water for 2 minutes (this help to
epare the fresh or frozen sardines as follows: Cut the heads
il boil; stir and cook for 10 minutes and add 1
Place sardines in 11 x 7 x
okie sheet at 325\u00b0F for 35 to 45 minutes.<
aute the onion and garlic for 2 mins. Add the tomatoes
You can replace sardines with smelt, herring or mackerel.
For the cauliflower
POT OF BOILING WATER FOR THE RICE.
(JUST FOLLOW
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.
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.
Toss to coat.
Place sardines in a shallow bowl and
1. Dredge and fry sardines
2. Caramelize onions and fennel
3. Add chopped sardines, tomato paste, anchovies. Cook until broken down.
4. add tomato sauce and remaining ingredients.
5. Salt and pepper.
6. Cook on low until thickened, `20 mins
7. Cook spaghetti
8. Serve with additional sardines atop