Pasta con le sarde is a very typical pasta dish from Sicily with a unique flavor. The main ingredients are pasta and sardines as the name implies, but also wild fennel (finocchietto). The latter ingredient may be hard to find … Continue reading Pasta con le sarde (Pasta with Sardines and Wild Fennel)
In Spain we visited the city of Logroño, which is in the Rioja wine region but also famous for its tapas scene. One of my favorite tapas I tried there was smoked sardines (served on toast with roasted bell pepper). It … Continue reading Smoked Sardines (Sardinas Ahumadas)
This blog is sometimes about fancy food or wine, but mostly it is about food prepared from scratch using high quality fresh ingredients, in such a way that the ingredients shine. During our travels I didn’t do a lot of … Continue reading Grilled Sardines
Apart from the fennel balls, I prepared another antipasto for my Sicilian dinner: Sarde a Beccafico. We really liked this dish when we had it at Tischi Toschi, and I copied the presentation from there. Sarde a Beccafico can be served either as antipasto or as secondo (main course). Sardines are stuffed with bread crumbs, raisins, anchovies, parsley, pine nuts, sugar, and baked in the oven with some orange juice. This dish is very tasty and easy to prepare if you ask the fishmonger to turn the sardines into fillets for you.