Sardine Sauce Recipes

PASTA WITH SARDINE SAUCE (PASTA CON SARDINE SICILIANO)

Steps:

• Cut fish into 1" pieces.
• Saute garlic in olive oil over medium heat until golden.
• Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
• Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
• Add herbs (leaves only)and raisins.
• Reduce heat, add salt and pepper; simmer until thick.
• Place cold water into large pot and start to the boil.
• Boil pasta until al dente, drain and toss with sauce.
• Serve with grated cheese on the side.

SARDINE SAUCE

Steps:

• In a food processor, pulse the eggs until slightly foamy, about 5 times. With the machine running, pour the oil through the feed tube a few drops at a time. When about 1 cup has been added and the sauce starts to thicken, pour a little faster, in a slow, steady stream, until the oil has been incorporated.
• Add the sardines and 2 tablespoons of the peppercorns. Pulse to combine, about 10 times. Add the vinegar and salt, and pulse to combine.
• Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.

PASTA DE SARDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
• While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
• When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

SARDINES IN TOMATO SAUCE

Steps:

• Heat olive oil in pan.
• Add onion. Saute until clear.
• Add garlic. Cook one minute.
• Add tomatoes and fennel. Cook about 10 minutes, until tomatoes become a sauce and most of the liquid is evaporated.
• Add frozen greens and sardines with their sauce. Cook a couple more minutes, until warmed through.
• Season with salt and pepper.
• Serve over pasta, rice, or polenta. It's even nice just with some good bread.

PASTA WITH CANNED SARDINE SAUCE

Steps:

• 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.

PASTA WITH SARDINE SAUCE

Steps:

• Preheat oven to 350°F.
• Remove heads and tails from half the sardines. Cut in 1 inch pieces. Leave second half intact.
• Wash and trim fennel. Put into pan with about 8 cups cold, salted water. Bring to a boil and cook until tender, about 5- 8 minutes. Remove with slotted spoon, drain in colander, then gently squeeze out water. Chop roughly. Reserve cooking water.
• Heat 1/4 cup oil in frying pan. Sauté onions over medium heat until golden. Add chopped sardines and anchovies. As they cook, crush sardines with back of spoon to make a thick paste. Add pine nuts, raisins, saffron, salt and pepper.
• In a separate pan, heat remaining oil and lightly sauté the fennel, removing to a separate bowl. Sauté the remaining whole sardines. Cook until tender, about 10 minutes, turning once gently to not break sardines.
• Using fennel water, boil pasta until al dente, about 10 -= 12 minutes. Drain. Put in bowl and dress with half the sardine sauce.
• Put a layer of dressed pasta in an ovenproof casserole. On top of that, put a layer of fennel, then a a layer of whole sardines with additional sauce. Continue until ingredients are used up, ending with a layer of bucatini. Cover with breadcrumbs. Sprinkle breadcrumbs over top. Cover and bake in preheated 350°F oven 15 - 20 minutes.
• Pasta may be served hot or cold.