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Pizza with sardines and sardines


I kneaded the dough in the bread machine, and the ingredients were put in the machine in the order written above. After the dough was kneaded, I left it to rise for 15 minutes.

I spread it with the rolling pin and put it in a large pizza tray.

For the sauce I mixed all the ingredients written above. I greased the top with a part of the sauce, about 4-5 tablespoons, I grated cheese, I alternately put sardines and sardine fillets with capers, a few pitted kalamata olives. After I finished arranging them over the counter, I didn't throw the oil on the canned sardines, because it was too good and fragrant, so I dripped it over the pizza. I put the tray in the oven heated to 180 degrees for 10 minutes.

The smell that was made in the kitchen amplified our craving for pizza, but especially fish.

Serve with lemon. Good appetite!!!


(P) Pasta with sardines and tomato sauce

Pasta is often the most handy when you want to cook something fast, but also tasty. In addition, they can be prepared in a multitude of healthy and filling combinations, and when we cook them with fish meat, they are a real delight! If you haven't tried sardine pasta yet, we confess that you will conquer everyone's taste through them. All you need are a few basic ingredients and a can of sardines that you can choose from store shelves, depending on your preferences.

Preparation time: 25 min

Degree of difficulty: Easy

  • 400 g of spaghetti pasta
  • 100 g of marinated sardines (or a whole can, depending on weight)
  • 120 g of tomato sauce
  • 50 g of Roman pecorino cheese
  • 3-4 tablespoons of olive oil
  • 3 cloves of garlic
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • salt
  • optional peperoncino (if you want the pasta to be more spicy)
  1. Put the pasta to boil in a pot of hot water, adding a pinch of salt, for approx. 8-9 minutes or according to the instructions on the package of the type of spaghetti you are using.
  2. In the meantime, drain the canned sardines and you can chop them smaller, depending on your personal preferences.
  3. Heat 3-4 tablespoons of olive oil in a large pan and add the sardines to cook for approx. 5-7 minutes.
  4. When the sardines are cooked, add the finely chopped garlic (without letting it burn because it will have a bitter taste), tomato sauce, basil, oregano and optionally, if you want to serve slightly spicy pasta - peperoncino. Let the sauce drop a little, covering the pan with a lid.
  5. Drain the pasta and pass it through a stream of cold water, then add them to the pan in which you prepared the sauce.
  6. Lower the heat and stir constantly for a few more minutes so that the pasta can absorb the flavor of the sauce.
  7. Serve the sardine spaghetti with the grated Pecorino Romano on top.

If you have not focused on the sardines you want to choose for this dish, Lidl always comes to your aid and you always have fresh products on the store shelves. In the Lidl catalog of offers you can find canned sardines at an unbeatable price, and from the Nautica range you can choose sardines in oil, in spicy oil or in wine. In fact, in the same range you can also find canned mackerel fillets, which can be an excellent substitute for sardines when you want to vary the recipe. We hope that our recipe will delight your taste buds and conquer the taste of your loved ones!


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


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5 dishes with 1 can of sardines

Today's lesson is with the fatty fish, with a focus on sardines, more precisely the canned ones & # 8211 it seems to me that they are overlooked and ignored, when in fact they are something very healthy, good, and in addition & # 8211 cheap .

Why should we eat fatty fish? Because Omega-3 is good for the heart, it doesn't hurt the brain, and it lowers the risk of dementia and depression. Which I always think is a good prospect :)))

So salmon, mackerel, sardines, anchovies, herring & # 8211 these should be on the list. Omega-3 bubbles and, because the human body does not produce these fatty acids from its head, it is good to have at least two servings of fish in the program per week. And it's not that complicated, because you don't have to be fresh & # 8211 smoked, frozen or canned, it's also good (instead the tuna reduces its benefits when it's frozen about the white fish) .

I always have canned sardines in the cupboard (sometimes in my bag, but there you also happen to find shots of tequila, so it's not relevant :)), my favorites are the ones in tomato sauce, and sometimes the ones happen to me From lower:


1 can of sardines in tomato sauce pour into a bowl and mix with 1 thinly sliced ​​celery stalk, 3 sliced ​​radishes, 2 finely chopped green onions, 1 tablespoon chopped parsley. Sprinkle with a little lemon juice, more niste salt & pepper (maybe some cayenne pepper powder), mix and spread on 1 slice of wholemeal bread, or, in the present case (and in the picture above), on a cracker Wasa.


1 baked potato cut into halves, which are hollowed out with a spoon. The pieces of potatoes thus removed are put in a bowl, it is added 1 can of sardines in oil, 3 sprigs of green onion finely chopped, 1 teaspoon horseradish and 2 tablespoons yogurt. Mix (the sardines will be crushed. Do not panic, it is necessary) and fill the halves of hollowed potatoes with the composition thus obtained. We sprinkled some parsley on top of that, we're just not animals.

Bring to the boil 1 cup wholemeal pasta (note the complex note of these carbohydrates -)). Meanwhile, in a hot pan pour over 1 can of sardines together with 1 clove finely chopped garlic, 1 hand chopped olives (you can use ready-cut rounds), 1 tablespoon capers and little pepper. Keep the whole thing on the fire for about 5 minutes, stirring from time to time and the sauce is ready. Then pour it over the pasta, possibly with some fresh basil leaves, and you & # 8217ve got yourself dinner.

Heat in a pan 1 tablespoon olive oil in which they suck 1 clove chopped garlic, 1 finely chopped hot pepper (after removing the ribs and seeds), then add grated peel of 1 lemon and 1 can of sardines in oil. Stir and keep on the heat for a while, until heated through. Meanwhile, fry 2 slices of black bread. The sardine mixture is seasoned with salt, pepper, adjusted with a little lemon juice and divided into two slices of bread. Of course it works and some parsley sprinkled on top -)

In a bowl pour: 1 bag of salad what leaves do you like (for example I like a mix called Cosmopolitan), 1 handful of olives, 1 tablespoon capers, 1 can of sardines in tomato sauce, 1 tablespoon olive oil, 1 tablespoon red wine vinegar. Interfere. It simply doesn't exist.


Sardines with lemon juice and baked orange

The sardines are cleaned of scales and intestines, washed very well with cold water, sprinkled with salt and left for 30 minutes.

Then place the sardines in a heat-resistant dish greased with oil.

Add the finely chopped parsley to the fish.

and garlic cut into thin slices.

Sprinkle with oregano and pepper and & ampquotin & fish the fish with lemon and orange juice.

Sprinkle with olive oil.

Put the dish in the preheated oven at 200 degrees for 20-25 minutes.

Let's continue to detoxify how Mitinita causes us.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


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(5 points / total votes: 38)

ramisimion 8 years ago - 9 July 2009 21:49

Re: Marinated sardines

I think sardines are wonderful. the presentation is great, congratulations!

mariana 8 years ago - 27 August 2009 18:12

Re: Marinated sardines

Florina Butuliga 8 years ago - 28 August 2009 21:44

Re: Marinated sardines

good evening your recipe is very appetizing tomorrow I also buy sardines and make them marinated thanks for the recipe

Florina Butuliga 8 years ago - 2 September 2009 16:36

Re: Marinated sardines

Hi, I made sardine marinade according to your recipe, I won't tell you. it turned out very good, my children and I ate because we couldn't get enough. I want to make sardine marinade in a jar for the winter, and you have another recipe. thank you flory

Ioana 8 years ago - 2 September 2009 17:08

Re: Marinated sardines

I didn't put them in the jar in the winter, I prefer to keep the sardines frozen and marinate them only when I feel like it. now I made a portion of the sardines and anchovies brought from Croatia and I leave the rest frozen (I divided them 1/2 kg in bags so that it will be easy for me to defrost only as much as I need).

Florina Butuliga 8 years ago - 2 September 2009 18:40

Re: Marinated sardines

good ,, and better so frozen and when you want to prepare them you thaw them good idea. thanks and congratulations for all your recipes. the truth that cooking is an art. thank you flory

Dan 8 years ago - 4 September 2009 13:14

Re: Marinated sardines

In Tuzla, Constanta County, I ate extraordinarily tasty marinated anchovies.

Claudia 7 years ago - 15 November 2010 16:44

Re: Marinated sardines

Can I make marinade with herring as well?

Ioana 7 years ago - November 15, 2010 17:22

Re: Marinated sardines

the herring is fatter, it doesn't work very well. this kind of marinating is for anchovies or sardines. in the Nordic countries the herring dies, with a lot of vinegar.

ramisimion 6 years ago - 30 August 2011 12:56

Re: Marinated sardines

instead of sardines I used anchovies. I want to tell you that they came out great. they are not as heavy as those bought commercially. that every time the recipe was easy to prepare and very, very tasty. THX!

Ioana 6 years ago - 30 August 2011 17:48

Re: Marinated sardines

I have never bought sardines or other marinated fish because I have the impression that they have too much vinegar. but I ate some marinated shells and they were on the verge of vinegar.

ramisimion 6 years ago - 31 August 2011 08:40

Re: Marinated sardines

I bought them and they seem heavy, plus they have a lot of vinegar.

Oana Manea 5 years ago - 19 February 2012 18:07

Re: Marinated sardines

I would like to know if the bones of the sardines are felt so that I can make them too, because I am horrified by the bones!

Tania 5 years ago - 2 August 2012 16:25

Re: Marinated sardines

I also made this recipe. They are not so easy to prepare (ie clean), but they are extraordinarily "easy to eat".
Thanks again Ioana.

Daniela 5 years ago - 1 December 2012 00:28

Re: Marinated sardines

The recipe is very interesting, but I haven't done it yet due to a small detail:

Doesn't this fish boil?
Is it eaten so raw?
You know that raw fish can be dangerous if it is infected.

Fans 4 years ago - 22 May 2013 00:26

Re: Marinated sardines

Gaby 4 years ago - 28 June 2013 21:53

Re: Marinated sardines

The recipe is exceptional and very well explained. The sardines prepared in this way go very well dressed in baked peppers on which lemon or vinegar was dripped according to your preference. lemon and then washed and dried) salt, season with a little garlic and hot pepper then can be wrapped in vine leaves and fried in hot oil until the beef is browned

johny sibiu 2 years ago - 21 November 2015 18:07

Re: Marinated sardines

I just prepared 1.6 kg of sardines according to this recipe. I'm dying of curiosity until tomorrow.
I agree with this recipe because the fish is not boiled and, therefore, such important vitamins are not lost.

This recipe can also be applied to large sprouts. Sardines are harder to find.

johny sibiu 2 years ago - 9 December 2015 23:16

Re: Marinated sardines

I have to tell you, if you decide to make this recipe, you have to forget about them for about two weeks. After this period they are well penetrated by the oil full of spices and they become delicious.

Emil 2 months ago - 4 December 2017 15:38

Re: Marinated sardines

Why do you mix vinegar with lemon juice?
They both do the same thing with fish meat.
And anyway the lemon is dimmed by vinegar, I mean here the proportions used.
About which vinegar do you use?

Can you answer me please?

Ioana 4 weeks ago - December 6, 2017 15:10

Re: Marinated sardines

I do the same thing, but only with vinegar they come out too cloudy for my taste. so I dilute it with lemon juice


Pan-fried sardines

Sardines (or sardines, as they are also known), are fish similar to mackerel or herring, popular in the cuisine of the Mediterranean area or the Eastern Atlantic Ocean.

In our country they became popular during the communist era when more canned food was consumed than fresh. In fact, almost the entire amount of sardines that are fished is then preserved in oil or brine and we find it in the form of preserves on store shelves.

Being small in size, sardines are not as popular as their larger counterparts, such as sea bream, sea bass or mullet. And that's a shame, because they contain so much omega 3.

Fresh sardines can be bought from large chain stores. I buy 20-30 pieces every time I find them, after which I prepare them at home.

They can be eaten as a fillet or whole, after you have washed and cleaned the scales and the inside.

Believe me, sardines can be a great alternative to any sea fish. Follow my tips below for cleaning them, and you won't regret it.

See here all the recipes from the category & # 8220For & # 8220

How to clean

First of all, wash the sardines, clean them well of scales, clean the inside and remove the head and tail.

For fillets, you need to split the fish in half and remove the spine and bones from the ribs. To do this, take a threading knife and, starting from the tail, slowly cut along the column, on one side and the other of it, up to the rib area.

To remove the ribs, holding the column already away, pull firmly with one hand on the column while holding the meat with the other hand, so that it does not come off the ribs. If you have a good threading knife you can pass the knife along the ribs, cutting lightly on top, trying to remove as little meat as possible.

After you remove the spine and the rest of the bones will remain a kind of butterfly.

If you don't want to thread them, leave them like that but you will have to work with them after frying them.

Method of preparation

Salt the fillets and add a little flour. In a pan add a little oil and fry the fillets on each side for 1-2 minutes. For example, here I made them whole, not threaded.

They can be served with polenta, vegetables, rice or other garnishes that you like.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Easter recipes. Rabbit with sardine sauce

The Easter holidays are approaching, and you are looking for an unusual recipe. Let's look for it in an old cookbook!

We do not know how old she was, whether she was married or had children. But she was so attached to "her beloved students" that in 1847 she finished writing for them a first collection of recipes, which she then passed from hand to hand, in handwritten form, because then, at the urging of several " honest and wise cocoons ", would reach the press.

Her name was Maria Maurer. She was probably a boarding school teacher in mid-19th century Bucharest. And she would be the author of the first collection of recipes "with the measures of the Romanian Country".

The book, from which I extracted today a recipe for Rabbit with sardines, had the subtitle: "includes 190 food scraps, cakes, creams, foams, jalatines, ice cream, and how to store, winter things all chosen and tried by a friend of to all the women of the house. " It is the beginning.


Rabbit with sardine sauce

We do not know how old she was, whether she was married or had children. But she was so attached to her "beloved students" that in 1847 she finished writing for them a first collection of recipes, which she then passed from hand to hand, in handwritten form, because then, at the urging of more many & # 8222 honest and wise cocoons & # 8221, would go to print. Her name was Maria Maurer. She was probably a boarding school teacher in mid-19th century Bucharest. And she would be the author of the first collection of recipes & # 8222with the measures of the Romanian Country & # 8221. The book, from which I extracted a recipe today, had the subtitle: & # 8222contains 190 scraps of food, cakes, creams, foams, jalatines, ice cream, and how to store, winter things all chosen and tried by a friend of all women casnice & # 8221. It is the beginning.

But let's find out the promised recipe:

After removing the rabbit's coat, you dismembered and cared for it. l in the skewer. Then brown a tablespoon of flour and a tablespoon of butter, chop about six salted sardines and cleaned of scales and bones, with an onion, a little parsley leaf, and a finely chopped lemon peel, put them in a pan, fry. -a little, pour meat juice, sour with lemon juice and let it drop. Remove the rabbit from the skewer, cut it into pieces, put it in the sauce, boil it a little more, then put it on the table.

Recipe from the volume “Carte de bucate” by Maria Maurer, Jurnalul Publishing House, 2006, volume with a preface by Simona Lazăr.


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