Monthly Archives: November 2015
In this recipe we are using sardines, although you can use fresh smelts or anchovies if you prefer. The sardines need to be fresh and cleaned. To clean them, cut off their heads with kitchen shears or a big, heavy kitchen knife. Slice the fish open along the belly, then remove and discard the innards. Discard the backbone and snip the fins off, then rinse them, drain them and they are ready to use. Alternatively you can buy ready-cleaned ones or else ask the fishmonger to do it for you.
The sardines are arranged in a lightly greased ovenproof dish and then you can add olive oil, lemon slices, rosemary sprigs, breadcrumbs, salt and pepper. Throw in some halved black olives if you want. Feel free to omit the breadcrumbs if you do not want a crunchy topping, or to swap the rosemary for basil (added at the end though, because basil wilts). The fish will take about 15 minutes to cook through but do keep an eye on them because it depends on your oven. Some ovens seem to cook faster.
The sardines can be served hot from the oven or warm, preferably with some kind of crusty bread on the side because there will be plenty of mouthwatering juices to mop up. Add a green salad and you have all the makings of a complete meal, except perhaps the glass of perfectly chilled Pinot Grigio which would go so nicely with this dish. A lot of people usually make the same fish dishes each time they are in the mood for fish, but try this one for a potential brand new family favorite. Continue reading
This tasty salad is made with fregola pasta, or you can use orzo pasta if you like. Cook the pasta then drain it and let it cool. You can then combine it with chickpeas, also known as garbanzo beans, garlic, tomato, fresh herbs and parmesan. This makes a tasty lunch served with buttered ciabatta bread, or you might like to serve it as a side dish with veal, beef, fish, chicken, or another favorite. Make this fregola salad ahead if you like, and keep it refrigerated for several hours before serving.
Fregola, which is sometimes spelt fregula, is a type of pasta from Sardinia. It can be used in the place of pasta, or even rice in some dishes, or you can use another kind of pasta here if you prefer, such as orzo if you like the small grains, or macaroni, penne, or whatever else you have in the pantry. You can also change any of the other ingredients, such as switching the chickpeas (also known as garbanzo beans) for kidney beans or leaving them out, or using red bell pepper rather than tomatoes.
Serve the finished salad as a side dish with meat or fish, or enjoy it as a snack. You could even rustle up a big batch and take it to a potluck supper. There is something very salad about pasta salad recipes. There is never any left at the end of a meal because everyone just seems to love such a recipe! Make this and you can be sure it will all get eaten. This is a very light pasta salad, at least when compared to creamy ones, and the aromatic herbs and vegetables are just wonderful in it. Continue reading
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