Brand Sardines in Tomato Sauce Morocco Wild Sardines Canned 4.38 Oz.(Pac

Description: Flower Brand Moroccan sardines in tomato sauce has a rich flavor that will enhance your mealWith Sardines, Water, Tomato Paste, Highly Refined Soybean Oil, Salt.ALL NATURAL, SUSTAINABLE, GLUTEN FREE, GMO FREE, BPA FREE CANSProduct of Morocco Product Description Greek Salad with Sardines Directions Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad among 4 plates and top with sardines. Nutrition Facts Per Serving: 347 calories; protein 17.4g; carbohydrates 29.5g; dietary fiber 5.8g; sugars 5.5g; fat 18.4g; saturated fat 4g; cholesterol 67.4mg; vitamin a iu 1013.5IU; vitamin c 23.9mg; folate 88.5mcg; calcium 281.3mg; iron 3.2mg; magnesium 69mg; potassium 719.7mg; sodium 582.2mg; thiamin 0.2mg. Ingredients 3 tablespoons lemon juice/2 tablespoons extra-virgin olive oil 1 clove garlic, minced/2 teaspoons dried oregano ½ teaspoon freshly ground pepper/3 medium tomatoes, cut into large chunks 1 large English cucumber, cut into large chunks 1 15-ounce can chickpeas, rinsed/⅓ cup crumbled feta cheese ¼ cup thinly sliced red onion/ 2 tablespoons sliced Kalamata olives 2 4-ounce cans sardines with bones, packed in olive oil or water, drained Dill and Sardine Bucatini Directions (1/3) Bring a large pot of salted water to a boil.Lay the sardines on a paper towel and, working one at a time, use a sharp paring knife to fillet each fish from head to tail (see the video). Remove and discard the fish bones and reserve the sardine fillets and tomato sauce.In a large skillet over medium-high heat, add the olive oil and garlic, and cook, stirring often until aromatic, about 2 minutes. Add 2 teaspoons of the Espelette and continue to cook until the garlic is soft and translucent (without browning), 2 minutes more. Stir in the chives, half of the sardines and the remaining 1 teaspoon of Espelette; remove from heat and season with a pinch of salt. Directions (2/3) Add the pasta to the boiling water and cook until almost al dente, 7 to 8 minutes. Drain and reserve 1 cup of the pasta water.Add the reserved tomato sauce to the sauté pan and return to medium-high heat. Add the pasta, almonds and dill, and thin out the sauce with ½ cup of pasta water, cooking 1 to 2 minutes. Stir in ¾ of the lemon zest and the remaining sardines. Directions (3/3) Cook until the sauce is mostly reduced, another 2 to 3 minutes. Taste and adjust the sauce consistency and season with pasta water, salt and lemon juice.Divide the pasta between 2 bowls and sprinkle the remaining lemon zest over top. Garnish with a pinch of flaky salt and dill, and serve. Ingredients One 4½-ounce tin sardines in tomato sauce ⅓ cup good olive oil/2 garlic cloves, thinly sliced 3 teaspoons Espelette, divided 3 tablespoons fresh chives, finely chopped Kosher salt, to taste/½ pound bucatini ½ cup roasted and salted Marcona almonds, roughly chopped ¼ cup finely chopped dill, plus more to garnish 1 lemon, finely zested and juiced/Flaky salt, to finish

Price: 28.63 USD

Location: Tampa, Florida

End Time: 2025-01-05T18:06:13.000Z

Shipping Cost: 0 USD