You know how fans feel when their favorite band gets a big recording contract and becomes everyone’s favorite? That’s kinda how I feel about sardines, which are now everywhere.
This week, in The New York Times, Alison Roman explains “How to Make the Most of Those Cans of Sardines.” Though Roman professes to love the small oily fish, most of her suggestions are about masking the flavor, with lemon juice, vinegar, olive oil, herbs, &c. Any or all of which are good in moderation, of course. There’s also a recipe for baby potatoes with sardines, celery, and dill — behind a paywall, but using a browser’s Reader View should show it. Shh.
Since 2017, “the small oily fish” has been my deliberately dumb inelegant variation on “sardine.”
Related reading
All OCA sardine posts (Pinboard)
Thursday, April 16, 2020
Sardines everywhere
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comments: 3
A few days ago I made a quick pasta sauce using KO's Spanish style sardines, and a few other things meant to enhance the flavor of the sardines, not hide it.
Thin spaghetti, al dente; 1 can of KO - skinless, boneless, drained (save oil); 1 tablespoonful capers, with brine; half a sweet onion, very thinly sliced; three-four (can't remember) thin lemon slices; two teaspoonfuls crushed garlic; 2 tablespoonfuls fresh parsley, finely chopped; chili pepper from sardine can; chopped Spanish olives with pimento, to taste.
Add enough fresh olive oil to that drained off the sardines to make three tablespoonfuls; heat over medium until hot. Saute veggies with chili pepper, sliced olives until onion is translucent - about 5 minutes. Add sardines to pan, breaking them into small bits with a spoon; continue to saute everything for another 2-3 minutes. Pour contents of pan over plate of drained pasta, toss to mix well. Serve with Portuguese rolls, salad of your choice (or not).
If not used with pasta, I prefer my sardines with skin and bones on toast smeared lightly with dill mustard and a squirt of lemon or lime juice. Crackers are good substitute for toast.
That sounds like my kind of recipe. Thanks for sharing it, Martha. Of sardines, you and I can say that we knew them when.
Looks good. But dark rye bread.
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