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.
edium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread
o the skillet and toss with sardines.
Add bread crumbs to
Bring a large pot of salted water to a boil. When boiling, cook the linguini.
Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.
nice smooth, rounded shape with your hands.
secure the
Mash potatoes with canned milk.
Add Krazy salt or seasoning salt.
Add a pinch of garlic salt.
Make thinner than regular mashed potatoes.
Top with grated cheese and bake 1/2 hour in a 375\u00b0 oven.
00b0F. Line a baking sheet with parchment paper. Place puff pastry
then drain and pat dry with paper towel.
Place the
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
Place sardines in 11 x 7 x
Cook the onion with 1 tablespoon of oil 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.
eparate shallow bowls. Lightly coat sardines in flour; shake off excess
n a bowl, cover tightly with foil and set aside to
You can replace sardines with smelt, herring or mackerel.
Lay the sardines on a clean kitchen towel,
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
Preheat oven to 350\u00b0F. Lightly coat a baking dish with oil.
Fold sardines in half and arrange in prepared dish. Season. Sprinkle olives, garlic and oregano over top then drizzle with lemon juice and olive oil. Bake for 15-20 mins, until cooked through. Serve with crusty bread.
b>sardines or kombu in a large Dutch oven or donabe, fill with