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Sardine paste


A simple and quick appetizer for those who love fish dishes and more. :)

  • 80 gr. sardine fillets in olive oil;
  • 200 ml. milk;
  • 20 gr. butter (at room temperature);
  • 20 ml. lemon juice (1/2 suitable lemon);
  • 3 green onion threads (for composition) + 1 thread (for decoration);
  • 1/4 teaspoon pepper;

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Sardine paste:

Drain the sardine oil fillets and leave them to soak in the milk for at least 20 minutes.

Drain the milk fillets, put them in a bowl.

Add butter at room temperature, pepper, lemon juice and mix until you get a paste.

Finely chop the green onion and add it to the composition. We mix.

Serve the sardine paste on slices of toast and decorate the green onion pieces.


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(5 points / total votes: 21)

ADELA 7 years ago - 20 March 2010 14:07

Re: Cheese paste with sardines

looks super good! I think it's tasty. I have to try it too!

Micul 7 years ago - 20 March 2010 20:32

Re: Cheese paste with sardines

What a craving you made me. Where did you buy canned sardines? A beautiful evening and thank you for answering me.

lira 7 years ago - 20 March 2010 20:35

Re: Cheese paste with sardines

super presentation. Congratulations!

ramisimion 7 years ago - March 20, 2010 8:57 PM

Re: Cheese paste with sardines

must be tried, it looks great! the presentation is 10 o'clock! bravo, Ioana!

Ioana 7 years ago - March 21, 2010 09:54

Re: Cheese paste with sardines

I was inspired in the presentation by the beautiful box in which the sardines were.
little, I took the can from the carrefour. It's quality, in olive oil.

adry 7 years ago - 21 March 2010 18:35

Re: Cheese paste with sardines

Ioana, if it tastes like caviar, I want to try it. As a cow's cheese do you think I can use philadelphia? Something similar to our cow's cheese I don't have at hand

Mihaela Oprea 7 years ago - March 22, 2010 00:56

Re: Cheese paste with sardines

Is cow's cheese fresh cheese or telemea?
thanks.

Anca 7 years ago - March 22, 2010 09:59

Re: Cheese paste with sardines

Hello! did you put the sardines whole? that is, with head and tail and all? ms and kisses

Ioana 7 years ago - March 22, 2010 11:03

Re: Cheese paste with sardines

adry, I liked it better than caviar, both in taste and in the fact that it is more "light". you can put philadelphia quiet. I think it will come out finer than mine.

mihaela, it's fresh cow's cheese, but from that more "watery". those from covalact for example (but there are other brands), have a boxed version and is good for creams like this.

hip, the sardines were sharp, had no head or bones. when you buy, the box must say that there are fillets.

Anca Elena 7 years ago - March 26, 2010 18:26

Re: Cheese paste with sardines

I tried the pasta, it was delicious but it came out liquid not like water but so a sauce. I put it over the pasta and it was very good!

Ioana 7 years ago - March 26, 2010 18:29

Re: Cheese paste with sardines

Did you drain the sardines from the oil? if so, then maybe the cheese was really well drained. you no longer had to put sour cream in this case. next time do without sour cream and only if it is not creamy put sour cream.
but good thing you did, the perfect pasta will come out of Easter.

Anca Elena 7 years ago - March 27, 2010 12:26 PM

Re: Cheese paste with sardines

I put fagarash cheese and yogurt I think that was the problem. next time I put philadelphia cream.

Ioana 7 years ago - March 27, 2010 16:04

Re: Cheese paste with sardines

Also, if you put fagaras cheese, you don't need sour cream or yogurt, because it already has sour cream. I think my note is not very clear, I will try to reformulate it better

Andreea 7 years ago - 4 September 2010 22:16

Re: Cheese paste with sardines

I also made sardine cheese paste, I like the taste but I find it different from the caviar one. It really is light
Thank you Ioana!

Karla 7 years ago - 25 November 2010 18:13

Re: Cheese paste with sardines

Ioana, I don't know what I would do without you, but even with you it's hard for you to put me to work and my Sebastian has learned a bit with "something new and original". Yesterday I found the recipe and I did not resist the temptation until today. and that's just because I didn't have cottage cheese in the house. It turned out perfect in appearance, and in taste it is a madness that makes you visit the fridge every 2 hours. It's dangerously good !! I used skimmed Milli cheese (in 250g packs), a small natural Danone yogurt (drained whey), Rio Mare sardines, 2 tablespoons grape seed oil and dill (instead of parsley). I blended them all + salt, pepper, lemon and crushed garlic. I took the pasta out of the blender and only after that I added the finely chopped onion (because the onion "squeezed" in the blender leaves too much water and softens the composition). So to keep the consistency of the pasta, I put the onion at the end, by lightly incorporating it with a spoon, just like caviar. Plus I kept it in the fridge for more than 2 hours before spreading it on the bread. It came out great. And I have to say: Ioana, you are a treasure at the man's house and on the site dedicated to the greedy and lovers of goodies. otherwise.

Ioana 7 years ago - November 25, 2010 20:00

Re: Cheese paste with sardines

Karla, here you are quite right, once you start to get used to more special tastes, the hunt for ingredients and recipes begins and you can hardly stop, plus the consort is getting used to all the goodies and you really can't give up. I'm exactly in your situation
I forgot about this paste until you wrote. and in fact I thought that if I still have around 600 recipes that I don't even keep the line to display somewhere alphabetically to make it easier to browse, I think it's a good idea right?

Karla 7 years ago - 26 November 2010 14:59

Re: Cheese paste with sardines

Yes, it's a great idea, it would be easier to find. but your organization is easy too. Maybe it would be good to introduce a new genre: Recipe of the day. Or a Top 10 in various categories. And I still remember (now that I got a taste for historical Korean series) a category of old traditional Korean recipes. They are a real art, with many ingredients (for an elegant look), but also very refined by the unique combinations. I "looked" at a site like this and I think it's interesting, it also has a video presentation (an idea, right?). But as a utility, as a wealth of information, but also as an organization and "cleaning" of the site, I also prefer yours, for mine is No. 1. I love everything you do.

Karla 7 years ago - 26 November 2010 15:35

Re: Cheese paste with sardines

Excuse me, but I talked about the Koreans and forgot to put the link, maybe take a look [link]

Ioana 7 years ago - November 26, 2010 16:43

Re: Cheese paste with sardines

thanks karla for the link, I already took a quick look, because I was interested in a kimchi recipe. I've already tried to make kimchi, but it came out too fast to feel anything else maybe on the second try it works better

Gina 7 years ago - 14 December 2010 23:42

Re: Cheese paste with sardines

I made this recipe for my daughter's birthday, which doesn't eat much caviar, but fish paste does. I made some baskets of bread. in the oven 200grd -10 min fixed, and some lightly crispy and toasted bread baskets come out on the edges, a beauty) I put the fish paste with a cornet in the basket and I decorated it with a piece of olive. prepared in the evening around 11 at night) and the next morning were perfect. I was beating them. I barely kept a plate for guests.

Teodora 6 years ago - January 12, 2011 11:10

Re: Cheese paste with sardines

I used canned tuna in Rio oil and it came out great. I hope my little girl likes it too

Claudia.L 4 years ago - 7 September 2013 21:51

Re: Cheese paste with sardines

Congratulations Ioana! You have some wonderful recipes, you are more than a source of inspiration for me I congratulate you for your ingenuity and especially for the way you present the food (or as the master chefs would say .. For plating) .. Keep it that way!

Ioana 4 years ago - 8 September 2013 19:19

Re: Cheese paste with sardines

Madalina 3 years ago - 19 June 2014 23:47

Re: Cheese paste with sardines

Ioana, I really wanted to ask you about kimchi, and I caught you talking about him (about 4 years ago). Did you repeat it after all? So many times the Koreans have made me crave movies, with their kimchi, gimbap, and a lot of other foods. Okay, you can put octopuses aside in recipes, especially if they're alive.
So? When should I follow a kimchi recipe?

Ioana 3 years ago - 20 June 2014 11:13

Re: Cheese paste with sardines

I still haven't managed a kimchi that I like. in fact, I haven't eaten a variant that I like anywhere. I tried from other sources than the one I prepared (at restaurants) and it was not ok. I'm still waiting to find something I like (maybe the ingredients are to blame).

Madalina 3 years ago - 20 June 2014 11:23

Re: Cheese paste with sardines

I have never eaten, I speak only from what I have seen. But, really, there is the possibility that I don't like it, even if it's done perfectly, with the right ingredients. Eh, I'll get to Korea one day and I'll stick my nose in all those appetizing foods, to see if they taste good, or is it just the image of them.
Thanks, Ioana, for the answers!

Ioana 3 years ago - 20 June 2014 11:31

Re: Cheese paste with sardines

there is also the possibility that you don't like it, but with so much active experience I don't reject anything, I'm just waiting for the right option to appear in front of me. for some things I waited a few years, until the right ingredients appeared in RO that in Korea I don't think I'll get to quickly.

Ioana S. a year ago - October 13, 2016 10:27

Re: Cheese paste with sardines

Speaking of kimchi, I make yangbaechu kimchi from koreanbapsang website. I also tried kimchi recipes from maangchi, but I stuck to it due to the simplicity of the ingredients. The only ingredient I don't have, it's true, is Korean hot pepper flakes. But I replace it with hot pepper flakes that can be found in our market, in the district of nuts and spilled seeds and spices. I assume that our peppers are faster than theirs, and they use less than the recipe says. Therefore, it does not come out so red and good-looking cabbage. But. I like.


Sardine paste

I rediscovered sardine paste. Canned sardines drained well of oil + kalamata olives + red onion + lemon pulp + secret ingredient = a delicious paste, especially over a generous layer of butter on rye bread slices. Butter is organic, and rye bread is acceptable on a low-carb diet at the first meal of the day, even if we have carbohydrates and fats at the same meal.

Sardines are small fish that do not accumulate many toxins, but that come with quality protein, omega 3, vitamin D, vitamin B12, minerals (especially calcium from the bones contained, selenium, phosphorus). The combination of foods from which we want to assimilate calcium and vegetable fiber (including wholemeal bread) due to phytic acid, an acid that prevents the assimilation of calcium and other minerals, should be avoided. We generally avoid canned fish, but for ocean fish they are a decent compromise, because fresh ocean fish is hard to find. It is preferable to have the cans already cold and to eat the pasta immediately after cooking, because it is very perishable (it spoils easily).

Butter is organic, because many toxins are fat-soluble (they accumulate in the fat layer of animals or appear in milk fat). The fact that it is organic does not guarantee that this butter no longer contains chemicals, but only that it may be slightly cleaner than regular butter. There is also organic butter obtained from fermented milk on the Romanian market, which is a plus.

I eat rye bread probably once a month, or even less often, being the least bad of the & # 8222breads & # 8221 on the market. We also have the dry version available, but when you buy something like this, read the label carefully, because many products have & # 8222secara & # 8221 written on them, but in ingredients this cereal with less gluten is in a small amount. The disadvantage is that it must be kept in the refrigerator and eaten as soon as possible after opening the package (which should be hermetically sealed). Being wet it is perishable and there is a risk of mold very quickly, especially since there are many microorganisms in the refrigerator (brought with other foods).

The image also shows a piece of cod liver pate, also rich in omega 3 and vitamin D. I didn't eat it anymore, because the sardine paste was too good and I didn't want to spoil the taste. They also ate Bebster (less bread), so we consider these foods safe enough to give to a child of one year and several months.


PASTA WITH THE SARDINIAN VARIATIONS

Legend has it that pasta with sardines has been born in Mazara del Vallo. But, the rapid evolution and diffusion of this recipe make virtually impossible to confirm the story behind this dish.

Nowadays, pasta with sardines is considered just a Sicilian recipe with some local variations.

Palermo is the city that claims more vigorously the birth of sardines pasta. The Palermitan recipe requires a sauce absolutely without tomato sauce.

Tomato sauce is present in the variation traditional in the Enna province, whereas in Agrigento is common to use a splash of tomato paste.

In the Messina, the sauce is totally white, without even the saffron.

Another variation of sardines pasta created by the Sicilian immigrants in Milan is named A la Milanisa: made with sardines preserved in salt given the lack of fresh fish.

Eventually, the Sardinian pasta the sea (sardines in the sea pasta) is a variation prepared with all the traditional ingredients except the fish, that as the title of the dish says, remains in the sea!


Sardine paste with anchovies

Has it been a while since you've eaten a super nutritious spread? It means this recipe came in handy, doesn't it?

What's more, sardine paste with anchovies is very easy to make. Basically, it's ready in just a few minutes.

Don't forget the bread, ideally a low-carb one.

  • a can of sardines in olive oil
  • 4-5 small pieces of anchovies
  • 10 g butter
  • a teaspoon of lemon juice
  • a can of sardines in olive oil
  • 4-5 small anchovy pieces
  • 10 g butter
  • a teaspoon of lemon juice

We do not have carbohydrates in spreadable paste, but instead we have a high nutritional density (vitamins and minerals), due to sardines.

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How to Make Pasta With Sardines

Prepare the wine mixture:
Warm up a little wine. Add the currants, red chili flakes, and saffron to the wine. Set aside.

Toast the breadcrumbs:
Heat a little olive oil in a pan. Add the fennel seeds and breadcrumbs, and toast until fragrant.

Prepare the pasta:
Start heating a large pot of water. When it comes to a boil, cook the bucatini.

Make the pasta sauce:
Add diced onion and fennel bulb to a large pan, and cook until tender.

Add garlic and anchovies to the onions, and stir until the anchovies dissolve.

Add the pine nuts and sardines, and cook until the sardines are warmed through.

Add the pasta directly to the pot, and toss. Add the breadcrumbs and toss again.

Serve this pasta at your next dinner party, halve the recipe for date night, or enjoy it on a weeknight just because!


Sardine paste

If you've been visiting my blog for a long time, you probably know that I really like spreads. They seem suitable for both a quick meal and for festive occasions. Today's recipe is especially dedicated to fish lovers. Sardines they are unpretentious fish, always fished (there are no farmed sardines), they are a very good source of Omega 3 fatty acids, vitamin B12, calcium and other minerals. They are also rich in proteins. Fresh sardines can be eaten only in places where they are fished, but fortunately, they are found everywhere and in cans, which are affordable. I recommend you choose sardines fished in the Atlantic Ocean (the source must be mentioned on the box). The best option is the one in olive oil or in its own juice. Avoid, as much as possible, any kind of fish preserved in sunflower oil. You can read more about seed oils and why we should avoid them here.

  • 2 hard boiled eggs
  • 1 can of sardines in olive oil
  • 1 small onion
  • salt, ground pepper

Simpler than that: in a bowl, grind with a fork (or a hand blender, if you want a finer composition), boiled eggs, onions and sardines, along with canned oil. If necessary, add a little more olive oil.

Season to taste and serve. I used salted keto biscuits and it was a really good combination. It goes just as well with raw vegetables (peppers, cucumbers, endives).

TOTAL: 265 grams, 430.6 calories, 45 protein, 26.1 fat, 4.2 carbohydrates, 0.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Recipe: Pasta with sardines

I remember one night a famous American art critic came to eat at Locanda. This guy looked at the menu and then said, “You know, I have just come back from Sicily, and I loved the pasta they made with the Sardinian . ” I went back into the kitchen and said to Rino, my head chef, who is from Sciacca, on the south coast of Sicily, “We have to cook this pasta for him.” We had some perfect sardines, beautiful golden raisins, and I had just come back from Sicily myself, so I had brought some of the wild fennel that grows so freely. We cooked the pasta for him, and every single year since he has sent me a card at Christmas, saying, “That pasta with the Sardinian was the best I ever had. & # 8221

This is a dish that sums up Sicily for me: The Arabic combination of golden raisins, nuts, and saffron (I think it needs lots) shows the history of the island, yet the ingredients themselves have been indigenous since Classical times. In Palermo they make the dish in the same way but pile the pasta into an ovenproof dish with breadcrumbs on top and bake it in the oven for 10 to 15 minutes at around 325 F.

There is another version of the dish that is typical of the other aspect of Sicilian cooking, which is all about making do with what you have. Paste with sardines at sea means “pasta with sardines that are in the sea.” In other words, they had the pine nuts and the raisins and the breadcrumbs and all the other ingredients to make the dish — but they didn't have any sardines, so they made it anyway just without the fish!

If you can't find any wild fennel, use 1 teaspoon of fennel seeds instead. Soak them whole in just a little water — only enough to cover them — for a couple of hours, then add them instead of the wild fennel.

Ingredients:

3 salted anchovies or 6 anchovy fillets in oil
1 ⅔ cups breadcrumbs
12 cups extra-virgin olive oil
1 medium onion, chopped
¼ cup plus 2 teaspoons white wine
2 tablespoons Layer (Sicilian tomato confit) or 1 ½ tablespoons tomato puree
8 fresh sardine fillets
3 tablespoons golden grapes
¼ cup pine nuts
Pinch (about 20 threads) saffron
3 sprigs wild fennel, finely chopped, or 1 teaspoon fennel seeds, soaked in a little water
Sea salt and freshly ground black pepper
½ pound pasta, such as bucatini

Preparation:

If using salted anchovies, rinse and dry them. Run your thumb gently along the backbone to release it. You should be able to pull it out easily. If using anchovies in oil, drain them. Toast the breadcrumbs in a dry pan over medium heat until they are quite dark golden brown. Take care not to burn them.

Heat half the extra-virgin olive oil in a pan and add the onion. Sauté until softened but not colored, then add the anchovy fillets, stirring them until they “melt.” Add the wine and let it bubble up and evaporate, then add the ’extract or puree and return to a boil, adding just enough water to give a sauce consistency. Add the sardine fillets, raisins, pine nuts, saffron, and chopped fennel or soaked seeds. Taste and season if necessary. Stir gently and cook for 10 minutes.

Bring a pan of water to a boil, add salt, then put in the pasta and cook for about a minute less than the time given on the package, so that it is al dente. Drain, reserving some of the cooking water.

Toss the pasta with the sardine sauce and the remaining olive oil, adding a little of the pasta cooking water if necessary to loosen the sauce. Sprinkle with the toasted breadcrumbs.

Excerpt from Made in Sicily by Giorgio Locatelli. Text copyright 2011 by Giorgio Locatelli. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.


Recipe variation with anchovies:

Anchovies are rich in umami - that coveted fifth taste that makes a wide variety of savory foods so appealing, so even if you’re not a fan of them on pizza or salads, we’d be willing to bet you’d find the subtle , rich flavor they lend to this recipe variation (also Sicilian) to be absolutely delicious.

Here & # 8217s how to make it:

  • Omit the sardines from the ingredient list and replace them with 6 anchovy fillets, lightly rinsed and finely chopped.
  • Follow the recipe instructions for making the garlic-toasted breadcrumbs, increasing the quantity of garlic to 4 cloves. Replace the olive oil from the sardines with 2 additional tablespoons of extra-virgin olive oil.
  • Follow the recipe instructions for sautéeing the onions. Once they & # 8217re lightly caramelized, add the anchovies and continue cooking until they break down and blend with the onions.
  • Finish the recipe as written, omitting any reference to sardines.

More about sardines:

Skinless, boneless wild sardines packed in olive oil are what we recommend for making pasta with sardines. They are low in calories, high in protein, and have good amounts of Omega-3 fatty acids, iron, and potassium. And, because they & # 8217re so small, sardines are low in mercury too.

We generally buy Wild Planet brand because they & # 8217re sustainably caught, come packed in a BPA-free tin, are non-GMO certified, and reasonably easy to find in your local grocery store.

Since we make this dish often though, we generally buy a twelve-pack on Amazon and keep them on hand for a quick and easy & # 8220pantry & # 8221 dinner.

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. Please read our disclosure policy.


Recipe Summary

  • 1 (16 ounce) spaghetti package
  • ¾ cup olive oil, divided
  • 6 cloves garlic, minced
  • 2 (4 ounce) cans sardines packed in olive oil, drained
  • 1 cup seasoned bread crumbs
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 teaspoon ground black pepper
  • 1 pinch additional Parmesan cheese for serving

Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.

Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.


Video: Sardine Paste for Fishing - Live Fishing Video. Easy Catching Fish (January 2022).