Canned sardines are revered in countries like Spain and Portugal because of the quality of the fish, olive oil, and care placed into packing the tins. While sardines over crusty bread is a classic, here is another option of what you can do with this canned sardine recipe:
For ideas of what you can do with a can of sardines, the best inspiration is from the country that makes the best canned sardines – Spain!
Here is a recipe for stuffing sardines in piquillo peppers. The result is a depth of flavors and contrast of textures. This is a great side dish to be eaten with crusty bread or even a main dish that you can serve over a bed of salad greens.
Canned Food History: Unpacking the History of Canned Sardines
Canned Food That’s Actually Healthy
Serves 2-4 persons
Ingredients:
Kitchen Tools:
3. Mix the ingredients together with a spoon until all the ingredients are evenly incorporated and the sardines become a chunky mash. Taste to see if you need to add more sherry vinegar for brightness or more salt to flavor.
5. Using the spoon, stuff the sardine mix carefully and neatly into the peppers. Then top the stuffed peppers with the remaining half cup of bread crumbs. Drizzle about 1 Tablespoon of extra virgin olive oil over the peppers and bread crumbs. Finally, sprinkle the bread crumbs with a final pinch of salt.
7. If you used fresh peppers, roast the stuffed peppers for about 20-25 minutes, or using the peppers are darkly roasted and the bread crumbs are dark brown like in the photo above.
If you used canned peppers, roasted the stuffed peppers for about 15 minutes until the bread crumbs are dark brown.
8. Serve in the glass pan or plate it over a bed of salad greens.
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