Roasted Sardines, Lemongrass, and Tomatoes
Ripe tomatoes and fresh lemongrass bring new heights of flavor to these baked sardines. Serve on toast for an easy and elegant appetizer! A white wine from Côtes de Bordeaux is ideal to play off the flavors of the fish.
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Sardines
This recipe from Chef Carmen Quagliata of Union Square Café, in New York City, is one of his favorite dishes for the Italian ‘Feast of the Seven Fishes’ on Christmas Eve. It’s also served at the restaurant during the holiday season. Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
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Any or all of the ingredients listed below hide beautifully in a 6-ounce can of chunk light* or chunk white tuna, packed in water and drained. As with all Sneaky Chef recipes, you can gradually increase the amount of the nutritious sneaky ingredient over time. You can also combine any or all of the following Quick Fixes.
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Bucatini con le Sarde
It's impossible to go to Southern Italy without trying pasta con le sarde, the famous and most traditional of Sicilian dishes. The Sicilians are masters at blending sweet with salty and savory flavors, and pasta con le sarde is the perfect dish for both the peak of summer's heat and a cold winter's night as it can be enjoyed hot or at room temperature.
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Oven-Baked Sardines with Fennel and Citrus Fruits
This recipe was developed in our school during "Slow Fish Week." It uses soffritto, but with a citrus twist to balance the oily fish. If you can't find fresh baby fennel, use a teaspoon of fennel seeds. Mackerel can also be cooked in this way. Click here to see A Regional Italian Cookbook for Obsessed Home Cooks.
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