What To Cook With Sardines

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Turn it on fresh sardines and ingredients from the closet in an authentic and simple Sicilian dish with pasta. Why? Because today it is celebrated all over the world sardine day. They are delicious and prepared in a certain way, you can get a cozy dish for the whole family or an exquisite delicacy for you and your guests.

Pasta with sardines

Necessary products: 1 handful of chopped dill / fennel (if you can not use the head, then cut the leaves), 10 tablespoons olive oil, one head of yellow-brown onion - finely chopped, 5 anchovy fillets, canned in fat, 1 kg of fresh sardines / cleaned /, 2 tablespoons tomato paste, 2 tsp. raisins, 2 tablespoons pine nuts, 2 pinches of saffron, 800 g bucatini, harder pasta or spaghetti, 2 tbsp. breadcrumbs, salt and freshly ground black pepper.

Method of preparation:

Bring a large pot of water to a boil, then add the chopped slices and let it boil for 20 minutes.

Meanwhile, heat 8 tbsp. olive oil in a large skillet over medium heat. Add the onion and fry for five minutes until soft and clear, then add to the onion and anchovy fillets. Fry everything lightly for 3-4 minutes.

Add 1/2 of the pan sardines, tomato paste and a tea cup of broth from the water in which the fennel boils. Stir well for a few minutes, then add the raisins, pine nuts and saffron. Allow the mixture to cook for 15 minutes.

When the fennel is ready, squeeze it and save its water for cooking. Add it to the sardine mixture, as well as more water from the fennel broth to give the mixture a thick sauce consistency. Add the rest of the sardines and simmer for 10 minutes.

During this time, bring the remaining water from the fennel to a boil again. Add salt and top up with hot water if necessary, then pour in the buccats or spaghetti. Cook according to the instructions on the package of the selected pasta.

While the bukats are cooking, fry the breadcrumbs with the remaining olive oil on a medium-high heat and wait for them to turn golden brown and crispy.

Then mix the squeezed bucatini with the sardine sauce and let the products stand for about 10 minutes.

Serve by sprinkling the bucatins on top with the breadcrumbs.

Flavored potato tart with sardines and roasted aromatic tomatoes

Necessary products:

For tomatoes: 6 tomatoes - cut in half lengthwise, 2 sprigs of thyme, salt and freshly ground black pepper, 2 tablespoons olive oil.

For arugula pesto: 125 g arugula, 50 g Parmesan cheese - finely grated, 40 g pine nuts - lightly toasted, 1 clove garlic - finely chopped, 4-5 tablespoons olive oil, salt and freshly ground black pepper.

About the tart: 5 tablespoons olive oil, 450 g potatoes - peeled and thinly sliced, 8 fresh sardines - peeled and filleted, 2 tsp. oregano leaves, vegetable oil for frying capers, 2 tablespoons capers, Pecorino cheese or other hard grated cheese.

Method of preparation:

For the tomatoes: preheat the oven to 150 degrees.

Place the tomatoes with the cut side up in a baking tray. Sprinkle with thyme, salt, freshly ground black pepper to taste and olive oil. Roast the tomatoes until the moisture evaporates from them and they dry slightly. Then take them out of the oven and let them cool.

For the pesto: put all the ingredients except the oil, salt and pepper in a food processor and puree until coarsely pureed. Then gradually add the oil and mash again until a thick puree is obtained. Season the pesto to taste with salt and freshly ground black pepper.

For the tart: preheat the hob to 200 degrees. Add a few tablespoons of olive oil to the pan. Arrange the sliced potatoes so that they form overlapping circles and cover the bottom of the pan completely. Season with salt and freshly ground black pepper and reduce the heat. Cook for 5 minutes until the potatoes are golden brown at the edges and translucent in the middle. Pour the arugula pesto over the layer of potatoes.

Place sardines on top over the potatoes and pesto - with the tails pointing to the middle of the dish. Then sprinkle with oregano. Place the pan in the oven and bake for 15-20 minutes until golden brown.

When the tart is ready, take it out of the oven and after it cools down, carefully move it from the pan.

Meanwhile, heat a pan with about 2 cm of vegetable oil. Add the capers and fry until crispy, then remove and drain the excess fat on kitchen paper.

Serve, sprinkle the appetizing roasted tomatoes over the tart, and sprinkle with capers on top of the dish. Grate some cheese on top.

The fisherman's lunch

Try this dish - a feast for a very special lunch.

Necessary products:

For the focaccia: 1 kg. lots of white flour, 4 teaspoons sea salt, 25 g yeast, 85 ml extra virgin olive oil, 550 ml lukewarm water, a few sprigs of fresh rosemary.

For the salad: 1 head of fennel - cut into matches, 1 sour green apple - also cut into matches, the juice of 2 limes and the peel of one, 1 tablespoon of powdered sugar, salt and freshly ground black pepper, 250 g of dry salami of your choice, cut into matches.

For sea bass: 100 g of new potatoes, sea salt, 100 g of butter - softened, 1 lemon - peel and juice, 1 stalk of wild thyme, 1 bay leaf, 1 sea bass of 2 kg filleted in four parts / fillets /, 50 g of sea dill, 50 g purslane, 50 g fennel.

For sardines: 2 chopped carrots, 1 head of shallots - chopped, 2 tablespoons olive oil, a pinch of saffron, 2 star anise, 1/2 teaspoon crushed coriander seeds, 150 ml dry white wine, 3 tablespoons apple cider vinegar, 1 tablespoon powdered sugar, 25 g chopped fresh coriander, 4 sardines with bones removed.

Method of preparation:

For focaccia: Mix all ingredients, except rosemary, together in a bowl until well combined and homogeneous. Cover the dough with foil and leave it in the fridge overnight. Take it out the next day and set it aside to air-condition for 2 hours.

When the dough is ready, place in a greased baking tray. Spread it until it covers the bottom of the pan and let it stand for an hour.

Preheat oven to 220 degrees.

Sprinkle the dough with olive oil and make light indentations with your fingers. Sprinkle with sea salt and sprigs of rosemary. Set aside and wait for 10 minutes.

Bake the focaccia for 10 minutes, then reduce the oven to 180 degrees and bake for another 10 minutes. Remove the bread from the oven and set aside to cool slightly.

For the fennel salad: mix the fennel, apple and lime peel together in a bowl. Put the strained lemon juice and sugar to boil in a saucepan, then pour over the salad. Season with salt and freshly ground black pepper and leave to marinate for an hour. It is mixed with salami only at the end.

For the sea bass: put the potatoes in a saucepan, pour cold water over them, add a pinch of salt and let them boil. Boil them for 5-10 minutes or until soft. Squeeze them and set aside to cool, then cut each potato into quarters.

Place the soft butter, grated lemon zest and lemon juice in a bowl. A pinch of salt is added and the mixture is stirred until the products are well combined. Sprinkle the butter and lemon sauce over each sea bass fillet and leave them in the fridge.

Preheat oven to 150 degrees. Cut four sheets of parchment paper for baking - each large enough to wrap the fish fillet in.

Mix the remaining ingredients in a bowl. Sprinkle the herbs on each sheet of paper, add a pinch of salt and a little lemon juice. Place the pieces of fish on the paper. Put the potatoes around the pieces, pull up the corners of the paper and press them to wrap the contents well. Put each piece of fish in parchment in a pan and bake for 12-15 minutes.

For sardines: Heat the oil in a pan and fry the carrots, onions, star anise, saffron, coriander seeds for 2-3 minutes. Add white wine, white wine vinegar and powdered sugar. Let everything simmer for five minutes. Remove the pan from the heat and sprinkle with fresh coriander. Place sardines in a baking tray, season with salt and then cover the fish with the carrot mixture. Bake in a moderate oven.

Serve first sardines at the base of the dish, and place the sea bass over it. Garnish with fennel salad. Place the focaccia in a bread pan.