A simple sardine and celery salad, and a puttanesca sauce made with sardines instead of anchovies and served on soft polenta
Little fish, big flavour. A tin of silvery sardines bathed in oil or tomato will give you a headstart on dinner, whether they’re left whole, flaked or mashed to toss through pasta or traybakes, piled on to just-boiled rice or a slice of toast (alongside tomatoes and onion, say). And their strong, umami flavour means you don’t need many of them to pack a proper punch, whether that’s in a sauce, such as today’s puttanesca to spoon over polenta (or pasta), or folded through a salad.
Continue reading… A simple sardine and celery salad, and a puttanesca sauce made with sardines instead of anchovies and served on soft polentaLittle fish, big flavour. A tin of silvery sardines bathed in oil or tomato will give you a headstart on dinner, whether they’re left whole, flaked or mashed to toss through pasta or traybakes, piled on to just-boiled rice or a slice of toast (alongside tomatoes and onion, say). And their strong, umami flavour means you don’t need many of them to pack a proper punch, whether that’s in a sauce, such as today’s puttanesca to spoon over polenta (or pasta), or folded through a salad. Continue reading… Fish, Food, Seafood, Salad, Vegetables, Main course, Snacks, Tomatoes, Italian food and drink
