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Old 09-14-2006, 11:22 AM   #31
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urmaniac, just curious, is cristiano italian or portuguese? is the au gratin recipe particularly from portugal or italy or is it just something he came up with?
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Old 09-14-2006, 11:25 AM   #32
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I don't know if I've ever seen a fresh sardine in our stores - I'll hve to keep my eyes open! urmaniac - your gratin sounds wonderful!!!!!
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Old 09-14-2006, 11:27 AM   #33
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Quote:
Originally Posted by Seven S
urmaniac, just curious, is cristiano italian or portuguese? is the au gratin recipe particularly from portugal or italy or is it just something he came up with?
Cris is a true Roman to the bones I think it is his own recipe, he just whipped it up without looking up any recipes. If you are interested I can ask him for a detailed instruction when he comes home tonite
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Old 09-14-2006, 11:28 AM   #34
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Geebs,

Stop and Shop here in Quincy has a selection of maybe 5-6 kinds of Portugese sardines in the little Portugese section of the store. You'll probably find some in yours if there is a community there. If not (or in addition) look near the canned tuna and you'll find a number of decent choices.

Fresh sardines I've had many times in Euorope, most memorably @ Livebait, a restaurant in London. But if you can find them here, I'd think they would not be fresh, but who knows.... Suffice to say that fresh and canned are as different a culinary experience as fresh and canned tuna.

Kadesama,

Hmmmm... I love white anchovies which are pickled in vinegar but have never seen white sardines. Oh wait ... I think I did see them @ Dean and DeLuca in NYC, but never have had them. I'm sure they're yummy.
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Old 09-14-2006, 11:29 AM   #35
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Sounds like Ayrton will be able to give you a recipe to do them at home, Kadesma. They're not difficult and taste fantastic. If you can find the fresh fish, they'll work out much cheaper. Here in Spain, we have fresh anchovies marinaded in olive oil, white wine vinegar, salt, garlic, red chillis and parsley. Delicious, but because the fish are quite small, they would take longer to prepare than sardines.

If you can't find the fresh fish - GB's posts suggest that might not be easy in the States - try the ones you saw in the market as a pre-dinner nibble with some white wine, for example. The fish are surprisingly acidic but firm in texture. I love them.

Ayrton, I'd be pleased to hear your recipe. I'm a fish fan!

Have just read jennyema's post. I have to say that less than perfectly fresh sardines are a bit smelly. They tend not to freeze brilliantly either.
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Old 09-14-2006, 11:31 AM   #36
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Quote:
Originally Posted by urmaniac13
Cris is a true Roman to the bones I think it is his own recipe, he just whipped it up without looking up any recipes. If you are interested I can ask him for a detailed instruction when he comes home tonite
sarebbe buono, mi piacerebbe tanto... grazie!
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Old 09-14-2006, 11:33 AM   #37
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di nietnte amico mio, I will post it tomorrow, stay put
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Old 09-14-2006, 11:39 AM   #38
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i have made fresh sardines into a recipe called SARDE IN SAOR from venice italy... i have seen it in spain as SARDINAS EN ESCABECHE.... fillet the sardines into two fillets, rinse them in water, pat dry, salt & pepper, toss in light coating of flour, fry in olive oil until golden.... take some julienned onions, and saute in a pan with evoo until wilted and translucent but not browned, add a substantial amount of high-quality white wine vinegar, then throw in some golden raisins and some toasted pine nuts and turn heat off, allow to cool down... in a jar, place a little of the onion/vinegar mixture, layer some sardine fillets, then cover w another layer of onion/vinegar, repat until all the ingredients are used up, u should finish w a layer of onion/vinegar... store in a cool place (i use the fridge) for at least 24 hours but a week is best... then serve at room temperature w some nice crusty bread as an antipasto!! buon appetito!!

(and urmaniac, yes, i am a chef at an italian restaurant and have received extensive training nella cucina italiana)
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Old 09-15-2006, 04:42 AM   #39
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"Shambles" Potatoes and sardines
A sort of loose re-hash of "Jansons Temptation" Serve with seasonal vegetables.
Just use sardines straight from the tin, no need to remove any bones.
just a note here Sardines are rich in omega 3 which is good news, also this must be one of the cheapest and most wholesome dishes you can make. serve withe seasonal vegetables


1 Tin of sardines in olive oil
1 Onion
1 Clove of garlic
750 g Potatoes
2 tbs Cream (optional)
½ cup Milk
1 Clove Garlic
1 tsp Thyme
S&P to taste



1 In a large bowl mix the following

2 Peel the potatoes slice and julienne (fine chips)

3 Peel and finely chop the onion and garlic clove

4 Add the Thyme and salt and pepper

5 Add the Sardines in olive oil Tip the lot into the bowl including the oil (120g Tin) Just a note here, you can use Sardines in brine which you should drain and add ½ a tablespoon of olive oil

6 now get in with your hands and incorporate the above

7 Place in an oven proof dish with a lid.

8 Mix the milk and cream together and pour over. Cover with the lid and place in a pre heated oven (350f or 180c) for one hour. remove the lid turn up the oven to 220c (425f), dot with butter and cook for another 20 minutes until golden brown.
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Old 09-15-2006, 05:04 AM   #40
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Sardines ... and anchovies

Time for some fun pictures!

I'm including both sardines and anchovies because they're handled (at least here in Greece) in such similar ways and the recipes are mostly interchangeable.

The below are anchovies -- "gavros" in Greek. Next post shows sardines.

-- Top left photo is filletted and in, it appears, oil only. That's exactly how they should look once the head, guts, and spine are removed.

-- The drawing gives a good idea of the overall shape of this fish.

-- The bottom photo is how they look fried. In this case they've been beheaded and gutted, only. We usually split and remove the spine, and then eat.
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