Canned sardines, either in olive oil or pickled, are one of those essential canned goods that we must have at home to make a dish even when the fridge is empty, and a good example is these appetizers with sardines.
Preserves are an ideal food fund with which we can make countless recipes (here you have 23 examples), but it is important if we want the dish to look good, to use quality preserves, as chef Dani García explained to us. And exactly from him is the first of the recipes, some potatoes seasoned with sardines perfect to end the summer.
These potatoes seasoned with sardines, are the summer and Andalusian version of revolconas potatoes. A rustic mashed potato with a fresh dressing and topped with some good sardines canned (better than sardines), which is an ideal aperitif for every summer weekend.
Salted sardines and couscous crusty bread
In addition to sardines in olive oil or pickles, we can use them in salting to make appetizers as delicious as this one. A crispy coca of salted sardines and couscous that is perfect to surprise and eat fish in a different way.
Lemons stuffed with sardine salad
No plates will be required with this summer sardine salad that uses lemons as a container. Oh yes, the lemon also becomes a dressing and has an original presentation if we have guests at home for dinner.
Recapture Coca
Coke is a great way to get the most out of canned sardines. One of the most traditional is coca de recapte, a typical dish from some areas of Lleida and Tarragona. This Catalan dish is much easier to make than it looks, despite the fact that you have to make an escalivada bread dough to make it.
Pizza with sardines, zucchini and tomato
This sardine and zucchini pizza recipe can also be prepared individually if we cut the pizza dough with one of these cutters and put a sardine in each portion. Although it is best to make the pizza dough at home (here we explain how to make an authentic Neapolitan dough), we can use refrigerator dough if we don’t have that much time.
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Galician pie with sardines
Although when we talk about empanadas, it’s normal that tons of empanadas come to mind, but there are many varieties that we love, like minced meat or this sardine empanada. If we follow the tricks of chef Pablo Pizarro from A Coruña, the empanada it will always be perfect.
sardine riget
This sardine pate is a seafood spread perfect to put as an appetizer at any lunch and dinner. We can prepare it in advance and store it in an airtight container and accompany it with some crackers.
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Photos | straight to the palate