SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
- Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.
SARDINES ON TOAST
This savory snack makes a great appetizer or light lunch. It originates from Stephane Reynaud's "French Feasts," one of Martha's Finds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Drizzle bread slices with olive oil. Place on a baking sheet and toast in oven until golden brown, about 10 minutes.
- Preheat broiler. Place scallions and pepper on a baking sheet and place under broiler; broil until tender and browned.
- Place radishes, shallots, and butter in a medium bowl; mix well using a fork; spread mixture on toasted bread. Using a fork, slightly break up sardines. Divide sardines evenly between toasts and top with broiled vegetables, sundried tomatoes, and dill. Serve.
SARDINES ON BUTTERED BROWN BREAD
In addition to celebrating the star, sardines, these open-faced sandwiches should be a celebration of good bread and butter. Choose a dense, dark European-style rye, thinly sliced, or a rustic whole-wheat bread. They look nice open-faced, but they could, of course, be made in a two-slice format.
Provided by David Tanis
Categories easy, lunch, quick, weeknight, sandwiches, appetizer, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
- Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
- Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
- Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.
SARDINE SANDWICH BUTTER
Make and share this Sardine Sandwich Butter recipe from Food.com.
Provided by Iowahorse
Categories Spreads
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients and mix until smooth.
Nutrition Facts : Calories 852.6, Fat 94.2, SaturatedFat 58.6, Cholesterol 270.5, Sodium 106.5, Carbohydrate 0.1, Sugar 0.1, Protein 5.5
ALTON BROWN'S SHERRIED SARDINE TOAST
This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.
Provided by Debber
Categories Lunch/Snacks
Time 58m
Yield 4 sammichs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
- Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
- After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
- Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
- Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
- Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
- Drizzle remaining dressing over brislings; garnish with remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
- Serve and enjoy.
- Turn off the oven, too, please. :-).
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