ISO recipes using canned sardines

[newcook]

Hi everyone,

For some strange reason I'm having a really big craving for sardines. I have been thinking of adding recipes with sardines for some time because of the calcium and because I love sardines but eat them so rarely.

I found a recipe on the BB for anchovies and pasta that I think would work well with sardines (I might add a bit of anchovy paste just to boost the flavor).

I would need more recipes hoping to have them regularly.

Does anyone have recipes to share?

Daniele

[Little Bit]

This should be an interesting thread! I love sardines, but haven't ever cooked them in a dish. Somehow, they just seem to wind up getting mashed up with a good bit of fresh lemon juice and served on fresh crackers. (Homemade crackers are divine, but regular unsalted top saltines are not bad.)

Not exactly a gourmet feast, but very tasty.

[Tweety]

I just picked up a new cookbook from the library today called "Almost From Scratch" by Andrew Schloss. As I was browsing through it I saw a recipe using sardines that I thought looked interesting. I ate sardines quite a bit as a youngster, but haven't had them in a while. I may have to try this one! (Sorry it's not in Mastercook}

Fried Sardines with Horseradish Vinaigrette

1 TB spicy brown mustard
2 TB white horseradish
2 TB apple cider vinegar
1/2 tsp honey
6 TB EVO (olive oil)
1/2 cup flour
salt and pepper to taste
4 to 5 TB vegetable oil
3 cans (3.75 oz each) whole sardines packed in oil

Combine mustard through honey, slowly whisk in the olive oil until smooth and creamy. Set aside

Season flour with S&P and place on a plate. Heat half the vege. oil in skillet. Dredge sardines in flour and saute in hot oil until both sides are browned and crisp. Add more oil if needed. Remove and blot quickly. Drizzle with vinaigrette.

[wallycat]

I usually place 'em on bread as sandwich filling :rolleyes:

I did some surfing and found two recipes to post...but warning that I haven't tried any of these. If you try any, post back to let us know :)

Sardine and Apple Salad
Ingredients
2 (3-1/4 ounce) cans sardines
1 cup red apple, unpeeled and diced
1 tablespoon lemon juice
1/2 cup celery, chopped
1/3 cup sour cream

Instructions
Drain sardines and cut into bite-size chunks. Sprinkle apple cubes with lemon juice. Toss with celery, sour cream and sardines until well coated. Serve with pumpernickel toasts.

Yield: 8 servings

Credits
From: Mystic Seaport's Seafood Secrets Cookbook edited by Ainslie Turner (Favorite Recipes Press)

Spicy Sardine Salad Ingredients
2 cans of sardines
3 tablespoons of lime juice
lettuce
spring onions 1/4 teaspoon of salt
1/2 teaspoon of chopped hot chillies
1/4 cup of shallot (thinly sliced)
1/4 cup of mint leaves
2 tablespoons of shredded ginger
1 tablespoons of chopped spring onion

Instructions:
1. Mix the salt, chilies, lime juice in the mixing bowl.

2. Mix the sardines with the mint leaves , shallot, ginger, and spring onion.

3. Pour the chilli-lime juice mixture onto the mixed sardines.

3. Transfer onto the plate and serve with spring onions and lettuce.

[PamN]

Mario Batali had a couple of recipes on the Molto Mario show. I haven't made any of them. Here's one. Cook's warning: I don't ever credit the number of servings on his recipes. It looks like this one makes enough for an army.


* Exported from MasterCook *

Pasta with Sardines - Pasta con le Sarde

Recipe By :Mario Batali
Serving Size : 4 Preparation Time :0:40
Categories : Fish & Seafood Pasta
Sicily

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fennel bulbs -- greens removed and reserved, bulb cut into sticks
3 pounds whole fresh sardines
(you can also use canned sardines here, with no loss of authenticity)
semolina flour -- for coating
1 cup extra-virgin olive oil
2 medium onions -- minced
(small dice because it won't cook that long)
1 whole tomatoes -- (28-ounce can) drained and chopped
3 tablespoons pine nuts -- lightly toasted
3 tablespoons dried currants or raisins -- soaked and drained
salt and freshly ground black pepper
7 saffron threads
or 1/2 teaspoon powdered saffron
1 pound dried bucatini or perciatelli

In a hot skillet, add olive oil and saute fennel until caramelized. [Do not move the fennel after you put it in the pan. It needs to sit on the heat and get well caramelized. Salt only after it has become nice and brown.]

[He used about 4 large whole sardines; chopped into about 4 crossways slices, without the tail.] Remove the heads of the sardines and pull out the backbones and entrails. Select a few sardines, for garnish. Chop the rest of the sardines for the sauce, set aside. Season the sardines to be used for garnish, to taste with salt and pepper, and coat them with the semolina flour. In a small saucepan, heat 1/2 cup of olive oil over medium heat. When the oil begins to smoke, cook each flour-coated sardine until a light golden brown, about 1 minute on each side. Using a slotted spoon, remove the sardines from the pan and set them aside to drain on a paper towel. [On the air, he added his raw chopped sardines right to the pan with the fennel, and did not prep any whole or halved sardines for garnish.]

In the skillet with the caramelized fennel, add the onions, currants, tomatoes, pinenuts and saffron. Season, to taste, with salt and pepper. Bring the sauce briefly to a boil and then lower to a simmer. Add the reserved sardines and cook, stirring occasionally with a wooden spoon, until the sardines have broken into pieces and are thoroughly mixed into the sauce, about 10 to 15 minutes. If the sauce appears too thick at this point, add a little of the pasta cooking water.

Bring 6 quarts of water and 2 tablespoons of salt to a rolling boil. Add the bucatini and cook until tender but still al dente. Drain the cooked pasta into a large serving bowl, add 3/4 of the sauce and stir to combine. Top with the remaining sauce and the fried sardines.

This pasta tastes best if allowed to sit for several minutes, soaking up the flavors of the sauce, before it is served. Keep the pasta covered during this waiting period, then garnish with reserved fennel fronds.

Yield: 4 servings

Source:
"TVFN: Molto Mario Show MB 2f02: Sicily: Vuccinia Market"
S(Web):
"http://www.foodnetwork.com"
Copyright:
"2003 Scripps Networks, Inc."
T(Cooking Time):
"0:40"
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Per Serving (excluding unknown items): 1323 Calories; 62g Fat (42.2% calories from fat); 80g Protein; 111g Carbohydrate; 10g Dietary Fiber; 146mg Cholesterol; 287mg Sodium. Exchanges: 6 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 11 1/2 Fat.

NOTES : An essential Sicilian dish. La Vuccinia is a market in Palermo, where you'll probably start a tour of Sicily (the airport is there.)

Nutr. Assoc. : 0 2747 0 0 0 0 0 0 0 3024 0 0 0 4445

[PamN]

And here's another.


* Exported from MasterCook *

Canned Sardine Fritters - Fritelle Sarde

Recipe By :Mario Batali
Serving Size : 6 Preparation Time :0:20
Categories : Appetizers Fish & Seafood
Sicily

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 4 1/4-ounce cans good-quality oil-packed sardines -- chopped [can size est.]
2 large eggs
2 garlic cloves -- finely chopped
1/4 bunch fresh parsley leaves -- finely chopped plus for garnish
1 tablespoon chopped pepperoncini -- to 2
1/2 cup fresh bread crumbs
1 tablespoon grated caciocavallo cheese
extra-virgin olive oil -- to fill a deep pot no more than halfway
freshly ground black pepper
lemon halves

In a medium-sized mixing bowl, combine the canned sardines, eggs, garlic, parsley, pepperoncini, bread crumbs and cheese. Using a wooden spoon stir lightly, not to mash mixture. Set fish mixture aside.

Fill a deep pot no more than halfway full with the olive oil. Heat over a medium flame until the temperature reaches 350 degrees F. The oil should remain at or around this temperature throughout the frying process.

Using a spoon, make fritters into semi-balls. When the oil reaches temperature, gently drop the fish balls into the hot oil. Be careful not to splatter the oil. Fry each fritter to a golden brown, about 2 minutes.

Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish. Repeat until all of the fish mixture has been used.

These fritters are best served hot with a squeeze of fresh lemon juice.

Yield: 6 servings

Source:
"TVFN: Molto Mario Show MB 2f03: Sicily: Fisherman's Sunday"
S(Web):
"http://www.foodnetwork.com"
Copyright:
"2003 Scripps Networks, Inc."
T(Cooking Time):
"0:20"
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Per Serving (excluding unknown items): 123 Calories; 7g Fat (49.3% calories from fat); 12g Protein; 3g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol; 255mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 1334 0 0 3394 4439 0 1198 0 0 0

[newcook]

Thanks for those recipes.

Did anyone notice the Pasta with Sardines - Pasta con le Sarde has 1323 calories per serving with one cup of oil?

Daniele

[schuh]

Newcook,
I always thought I had a rather wide-ranging palate but then I see two threads in a row from you ... one for sardines and another for chicken livers! Blech! I have nothing to offer you except my "thumbs-up" for a much more adventurous palate than mine!

[newcook]

Schuh, I've had a craving for both, it might be a passing fad. I always thought that if I have a craving for something it must be my body is craving a nutrient so I usually gratify those types of cravings. Of course, it could have been a craving for chocolate, but no it had to be sardines and chicken livers. :D :D

Daniele

[schuh]

newcook,
I know what you mean about cravings. When I was pregnant with my first son (and past the first three months of nauseau)I couldn't get enough slabs of red meat. Big honking slabs of red meat. My DH was never so happy. I've never eaten like this since. I guessed my body needed protein or iron or something.
But I've never had cravings for sardines or chicken livers :).

[newcook]

I made this sardine recipe and really really liked it. I will definitely make it again. It reminded me of a fish curry my neighbor used to make. I think changing the oregano and basil to curry would also be very delicious.

I don't know if it was just because I had a craving but I thought this was so good.

I made 3 changes, I used only 1/2 pound of pasta instead of the one pound in the recipe and added 1 1/2 tablespoons of raisins because they were mentioned in the instructions but not in the ingredients, also I used fettucine because I couldn't find the pasta mentioned.

Daniele


* Exported from MasterCook *

Pasta con Sardine (Pasta with Sardine Sauce)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound Select Sardines (or use Anchovies)
5 tablespoons Extra Virgin Olive Oil
2 Cloves Garlic -- sliced thin
1 Can Tomato Paste -- (6 Ounce)
1 Sprig Fresh Oregano
5 Fresh Basil Leaves
Freshly grated Parmesiano Romano Cheese
Sicilian Sea Salt & Fresh Ground Pepper to Taste
1 Pound Pasta (Perciatelli or Pappardelle), (I used 1/2 pound)
1 1/2 tablespoons raisins, (was not in the original recipe)

If there is any one single dish known to be authentic Sicilian, its this one. Even today, it’s still a very popular dish. The great thing is that today, fresh sardines are available outside the Mediterranean area, and fresh sardines are the best for this recipe, but if you buy them canned, get the best ones you can find. As usual, there are many variations of this dish, this is the more simpler one, some even add in some anchovies along with the sardines for extra flavor.

Cut sardine fillets into 1" pieces. In a saucepan, put 6 tablespoons of olive oil and garlic over medium heat. Sauté until garlic is slightly golden (not burnt). Add sardines, continue to sauté and stir until its almost like a paste (about 7 minutes or so).

Now is a good time to start boiling a large pot of cold water over high heat for the pasta. To the saucepan, add tomato paste and use the can to measure 3.5 cans of cold water, then bring to a boil. Add in the fresh oregano (leaves only), basil, raisins, and lower the heat. Salt and pepper to taste. Simmer the ingredients are thick, about 40 minutes.

Boil the pasta until al dente (firm but not hard or uncooked, and not overcooked). And toss together with the sauce. Serve with grated cheese on the side.


Source:
"Recipe by – Chef Kieto Valentino"

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Per Serving (excluding unknown items): 518 Calories; 24g Fat (42.4% calories from fat); 23g Protein; 52g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 550mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.


Nutr. Assoc. : 901334 0 0 0 0 0 0 0 4363 0

[newcook]

I just made this recipe with sardines and it was really easy and really tasty. Now I have to admit that I used canned or bottled everything because I made it with whatever I had in the cupboard seeing as I didn't have time to go to the market. I used 2 cans of sardines in spring water, one 14 oz can of diced tomatoes, 2 teaspoons bottle minced garlic, 1 teaspoon pureed jalapeno.

Daniele


* Exported from MasterCook *

Ziti con le Sarde -- Ziti with Sardines

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Keeper
Sardines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ziti -- (400 g)
5 salted sardines -- rinsed, boned, and broken up
1 pound tomato pulp -- (500 g) (either blanch, peel, and seed 1 1/4 pounds plum tomatoes, or use a can of chopped tomatoes)
2 tablespoons olive oil
2 cloves garlic -- crushed
A shredded hot pepper -- (they suggest green noting that it will be milder and larger than a red pepper)
Salt

Set pasta water to boil.

Next, sauté the crushed garlic, sardines, and hot pepper until the garlic is lightly browned. Fish out and discard the garlic, stir in the tomatoes, and simmer the sauce, stirring occasionally, for about 20 minutes, during which time you should salt the pasta water when it reaches a boil and then cook the pasta.

Drain the pasta and transfer it to a bowl, pour the sauce over it, and serve with a crisp white wine

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