SARDINES WITH PARSLEY OIL
We love tinned fish in the test kitchen - especially sardines! We used plain sardines packed in oil for this recipe, but they come packed with all sorts flavors like lemon, chile peppers, tomato, and herbs. Find your favorite!
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Open 1 tin sardines packed in oil and pour off the oil into a small bowl. Add 1/4 cup finely chopped parsley, 2 tablespoons toasted pine nuts, the zest and juice of 1 lemon, 1 teaspoon honey and 1/2 teaspoon red pepper flakes to the bowl with the oil. Serve with the sardines and crackers.
PASTA CON SARDE (PASTA WITH SARDINES)
This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!
Provided by Mama Adg
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
- Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.
Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g
LINGUINE WITH SARDINES AND PARSLEY
A quick version of the traditional Sicilian dish pasta con le sarde. Accompany it with herbed focaccia topped with goat cheese, as well as a salad of roasted red bell peppers. Finish the meal with a fresh fruit tart. This recipe can be prepared in 45 minutes or less.
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Remove skillet from heat. Mix parsley into wine sauce. Pour 1/3 cup sauce into small bowl and reserve.
- Drain pasta. Add to skillet and toss over low heat to coat with sauce. Season pasta to taste with salt and pepper.
- Divide pasta between 2 plates. Top with sardines and reserved 1/3 cup sauce. Serve with lemon wedges.
SARDINES WITH CHICKPEAS, LEMON & PARSLEY
Sardines cooked on the barbie are a great summer treat - you can cook indoors too in a single pot
Provided by Good Food team
Time 20m
Number Of Ingredients 9
Steps:
- Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Mix together the lemon zest, parsley and half of the chopped garlic and set aside.
- Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry for another 3 mins. Lift out of the pan and onto a plate.
- Fry the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.
- Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix and serve with plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.72 milligram of sodium
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WHOLE SARDINES WITH PARSLEY RECIPE - CHRIS BEHR | FOOD & …
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- Pat the sardines dry with paper towels and season generously with salt. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add 3 of the garlic cloves and cook over moderate heat, stirring occasionally, until fragrant, about 1 minute. Add half of the sardines, 1 tablespoon of the parsley and ½ teaspoon of the crushed red pepper. Cook over moderately high heat, turning once, until the sardines are browned and just cooked through, about 5 minutes. Add 1 tablespoon of the vinegar and cook until the liquid is reduced, about 1 minute. Discard the garlic and transfer the sardines to a platter; tent with foil. Wipe out the skillet and repeat with the remaining olive oil, garlic, sardines, parsley, crushed red pepper and vinegar.
- Drizzle the sardines with more olive oil and garnish with chopped parsley. Serve warm with lemon wedges and crusty bread.
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- Preheat the oven to 400°. Fill a large bowl with water and squeeze the lemon into it. Snap off the green outer leaves of the artichokes until you reach the yellow leaves. Cut off the top third of each artichoke. Using a mandoline or a food processor fitted with the slicing blade, thinly shave the artichokes. Add them to the lemon water. Shave the sunchokes into the lemon water.
- In a very large ovenproof skillet, heat the canola oil until nearly smoking. Season the sardines lightly with salt and pepper and add them to the skillet. Cook for 3 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest. Transfer the skillet to the oven and roast the sardines for about 5 minutes, or until cooked through.
- Drain the artichokes and sunchokes and pat dry. Return them to the bowl and add the arugula, olive oil and lemon juice. Season lightly with salt and pepper. Transfer the sardines and salad to plates and serve.
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