226 finocchio sardines Recipes

fresh fennel leaves, chopped, extra virgin olive oil, onion, chopped, garlic cloves, tomato sauce, sugar (optional), salt and pepper, to taste, white vinegar, sardines , oil packed, parmigiano-reggiano cheese, garnish, fennel leaves, garnish, linguine

olive oil, chopped onion, anchovies, drained and chopped, fennel leaves, chopped, pine nuts, raisins , soaked in boiling water for 10 min and drained, sardines, drained, bucatini pasta

whole fresh french bread or french rolls split lengthwise, fresh garlic minced, extra virgin olive oil and or softened butter - i use both, fresh black pitted olives or mixed olive salad, sliced or chopped red bell pepper rings- roasted are great, green bell pepper rings- roasted are great, fresh thin sliced tomatoes, anchoives ( optional ) i love it, capers, sliced onion rings- roasted are great, other options: ( non traditional but no meat or cheese ), albacore tuna chunks, grilled eggplant slices, roasted great, sardines, more olive oil and red wine vinegar or lemon juice, salt and fresh cracked black pepper ( to taste )

extra virgin olive oil, garlic clove (smashed and chopped), shallot (diced ), sardine fillet, vinegar

whole green cardamom pods, dry red wine, dry white wine, honey, divided, whole espresso beans, garlic cloves, sardines packed in oil, drained (from 3.75 oz can), fresh thyme sprigs, lemon peel, removed in strips with vegetable peeler, lamb shoulder , boned, rolled, tied, all-purpose flour, divided, butter, chopped fresh thyme

freshly cut broccoli, green olives, pine nuts, onion, diced, sardines, olive oil, bow tie pasta, garlic cloves

all purpose flour, plus more for dusting, kosher salt and freshly ground black pepper, beer , pilsner or ale, egg yolk, vegetable oil, for frying, sage or basil leaves, shrimp, shelled, deveined and butterflied, calamari, cut into rings, fresh white anchovies or sardines, cleaned and filleted, lemon wedges, for garnish

this is a sicilian dish that is normally made with fresh sardines, but is equally delicious with red mullet fillets., drizzle extra-virgin olive oil plus a good glug, garlic, grated, fennel , herby tops removed and reserved, anchovies, red onion, salt, red mullet fillets, skin on , scaled and pinboned, lemon , zested, splash white wine, freshly ground black pepper, red chile , seeds removed and finely chopped, dried linguine

scampi , split down the center, giant scallions, spiny lobsters , split down center, sole), gutted and left whole, monkfish , bone on but split open, sardines , gutted, whole, mackerel , gutted, left whole, lemons, extra virgin olive oil

fresh white anchovies or fresh sardines, scaled and cleaned, kosher salt and freshly ground black pepper, fresh thyme leaves, extra-virgin olive oil, lemons , supremed, red onion, finely diced, fresh red chile, finely chopped, roughly chopped fresh mint leaves, roughly chopped fresh cilantro leaves, sugar, ask your fish monger to do this for you

red bell pepper, green bell pepper, drizzle portuguese olive oil, sea salt, pepper, idaho potatoes, peeled , cut into eighths, vine-ripe tomatoes, cored and sliced 1/4-inch thick, yellow onion, sliced into rings, about 1/4-inch thick, dozen medium fresh sardines, washed and patted dry, garnish: parsley, vino verde, chilled

olive oil, julienne onions, chopped garlic, peeled, seeded and chopped tomatoes, chopped parsley, bay leaves, dry white wine, white vinegar, paprika, salt, crushed red pepper, sardines , descaled, gutted, washed and patted dry, oil for frying

extra virgin olive oil plus 4 tablespoons, spanish onions , cut into eighths, anchovies or sardines, crushed chili flakes, garlic, thinly sliced, spaghetti, preferably italian, italian parsley, roughly chopped to yield 1/2 cup, freshly toasted bread crumbs

how to make dashi, there are several type of dashi , each for it s own use., ichiban dashi (1st brewed); for clear soup or noodle soup., niban dashi (2nd brewed); for general use., konbu dashi ; for nabemono and tofu., niboshi dashi ; for miso soup., ichiban dashi (1st dashi), cm square of konbu (10g dried kelp), dried katsuobushi, water ., niban dashi (2nd dashi), recycled kelp and katsuobushi from 1st dashi, cm square kelp, water, katsuobushi ., konbu dashi, cm square dried kelp, water, niboshi dashi, niboshi (dried baby sardines), water .

fresh nice size sardines gutted and scaled, extra virgin olive oil, sea salt, zest of 3 lemons, cloved garlic peeled and finely chopped, i shallor finely chopped, capers drained and finely chopped, flatleaf parsley finely chopped, white vinegar, extra virgin olive oil

liquidized green tomatoes, cl mineral water, avocados, garlic, dried chillies, vinegar, olive oil, salt, sardines, salt, vinegar, cl ginger oil, cl sweet corn juice, cl tequila, lemon juice

cooked drained and cooled pasta, water or oil-packed sardines, drained, salad dressing, fresh basil, pine nuts, grated parmesan cheese, garlic, minced, olive oil, white wine vinegar, salt and pepper to taste

kombu - two 4x6-inch pieces wiped clean (dried seaweed, can be found at most international markets), dried shiitake mushrooms - 12 wiped clean, niboshi - 1 1/2 cups (small dried sardines, again available at most international markets in cellophane packages in the refrigerator), soy sauce - 3 cups, mirin - 1 cup, sake - 1 cup