Best 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.

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.

SARDINE ROULADE WITH JALAPEñO, MONTEREY JACK, AND TOMATO SAUCE

Steps:

• Prepare the egg sponge and while it is baking make the sauce.
• Make the sauce:
• In a saucepan cook the garlic in the oil over moderately low heat, stirring occasionally, until it is golden, add the tomatoes with the juice, and simmer the mixture, breaking up the tomatoes, for 15 minutes, or until the sauce is thickened. Season the sauce with salt and pepper.
• Assemble the roulade:
• Spread the sauce on the warm egg sponge, leaving a 1-inch border on the long sides, sprinkle it with the sardines, the jalapeño, and 1 cup of the Monterey Jack, and starting with a long side roll up the egg sponge jelly-roll fashion. With the aid of the towel and the wax paper transfer the roulade, seam side down, to a shallow baking pan, brush the top lightly with the butter, and sprinkle it with the remaining 1/4 cup Monterey Jack. Bake the roulade in the upper third of a preheated 375°F. oven for 8 to 10 minutes, or until the Monterey Jack is melted, and slice it.
• Make the egg sponge:
• Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, butter the paper, and dust it with flour, knocking out the excess. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking occasionally, for 5 minutes. Transfer the mixture to a large bowl and whisk in the yolks, 1 at a time, whisking well after each addition. In a bowl with an electric mixer beat the whites until they just hold stiff peaks, stir one third of them into the yolk mixture, and fold in the remaining whites gently, but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350° F. oven for 25 minutes, or until it is golden and firm to the touch. Cover the egg sponge with a sheet of buttered wax paper, buttered side down, and a kitchen towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet, removing the wax paper from the top carefully. Trim 1/4 inch from the short sides of the egg sponge.

PASTA WITH BACON AND SARDINE SAUCE

Steps:

• In a large pot of heavily salted water, cook the pasta until al dente, about 8 minutes. While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft. Add the bread crumbs, stir to coat with the oil, and cook until the crumbs are lightly toasted. Be careful not to let them burn. Stir in 1 1/2 tablespoons of the chopped parsley and the lemon zest. Season with salt and pepper. Transfer to a small bowl and set aside. Return the pan to the heat and add the remaining 2 tablespoons oil and the bacon. Cook until the fat has rendered from the meat, about 2 minutes. Add the onion and cook until translucent, about 5 minutes. Add the remaining garlic and cook for another minute. Add the sardines and capers and cook, mashing the sardines with a spoon, for another 2 minutes. Pour in the wine and lemon juice and bring to a simmer. Add the heavy cream to the pan and return to a simmer. Drain the cooked pasta and transfer it to the frying pan along with the butter and the remaining 1/2 tablespoon parsley. Toss to coat the noodles with the sauce. Simmer for a minute or two, until the sauce thickens and adheres to the pasta. Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.

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.

LINGUINE WITH GARLIC-SARDINE SAUCE AND SPINACH

Steps:

• Cook pasta, al dente. Drain and reserve 1/2 cup of the cooking water.
• Meanwhile, break toast into 2-inch pieces and process in a food processor into coarse crumbs. Set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute.
• Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
• Remove from heat, add parsley and 4 tbs of bread crumbs, and toss to combine.
• Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese. Serve.

SARDINE & ANCHOVY PASTA SAUCE

Steps:

• For the sauce - Lightly drain the sardines and anchovy fillets and tip them into a food processor. Add the whole tomatoes, capers, chilli, basil leaves and 8 table spoons of olive oil. Blend on high for about 30 seconds or until the mixture is smooth.
• Heat 1 table spoon of olive oil in a frying pan and lightly fry chopped onions and frozen peas. You are really only softening the onion and heating the peas so this will only take 6 or 7 minutes.
• Meanwhile, cook pasta according to instructions on the packet.
• Transfer all the ingredients to a large bowl and using tongs or 2 forks or 2 spoons, gently combine everything until the pasta is generously coated in the sardine sauce and the onions and peas are evently distributed. Sprinkle with grated parmesan and serve immediately