Monday, March 30, 2015

Another sardinista

The Crow writes about sardines, then and now.

Related reading
All OCA sardines posts (Pinboard)

comments: 2

Chris said...

Okay, I finally broke into the can of sardines we bought months ago. I sautéed a shallot in olive oil, stirred the chopped-up sardines (which were skinless and headless) into the pan, added a bit of lemon juice and a good hunk of butter, and served the result over linguini with some green cauliflower on the side and a bit of romano cheese. It was actually quite tolerable. I might do it again sometime.

The Crow said...

Sardinista ... I like the sound of that. :)