Has everyone just used plain sardines in Olive oil or the smoked Sardines?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
Use good imported sardines packed in olive oil. The best are imported from Spain and Portugal. Smoked sardines don't match well with fennel. If you can find fresh, better still.
Margie is a trusted home cook immersed in German foodways.
I love pasta con sarde, and order it whenever I have the opportunity. The first time I ate it, though, was on Christmas Eve in landlocked Bavaria, where fresh sardines are only a faint memory from southern shores. A friend from Sicily cooked it for us, and I am quite certain she used sardines packed in salt--they came in a large can. I have seen them in Italian delis here.
Please enter a valid email address.
Well played. You deserve a cookie.
Or don't! You can meet carnitas without any special equipment.
Carnitas, Meet Instant Pot
Olive Oil Cake & a Lemon Poppy Seed Muffin
The Greatest Hits
My Grandma’s Second Husband’s Favorite Pasta
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.