Sardine, butter, lemon, tomato & pepper on toast. While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them. Top tomatoes with sardines and then onion slices.
When done, remove to a platter and keep warm until ready to serve.
They also had sardines packed not in oil but, get this, in butter: "sardines au beurre" or "sardines à poêler." These are intended to be heated up in a pan after the can has been set in warm water to melt the butter, then eaten with white beans or steamed potatoes.
Add spices, then add tomato flesh and water.
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While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them. Top tomatoes with sardines and then onion slices.
To begin with this recipe, we must prepare a few components. You can have sardine, butter, lemon, tomato & pepper on toast using 6 ingredients and 5 steps. Here is how you can achieve it.
Ingredients for Sardine, butter, lemon, tomato & pepper on toast:
- Require - Canned sardines.
- Require Bread.
- Require Sliced lemon.
- Require Sliced tomato.
- Need of Butter.
- You need - Freshly grinded black pepper.
Meanwhile, open the sardine cans, discard the sauce, remove the central bone of the sardines. Mash in a bowl with the egg. An important staple of Spanish cuisine, canned sardines were one of the founding products of the Goya brand. Spicy Sardine Linguine with Tomato Butter, Chives and Crispy Garlic.
Sardine, butter, lemon, tomato & pepper on toast process:
- Toast the bread, almost burnt crispy.
- Sauté a little bit of the canned sardines.
- Use the best possible quality butter on toasted bread.
- Put all ingredients on top of the bread. Size of sliced lemon depends how you like the balance between the sardines & butter oil and sourness.
- Sprinkle fresh black pepper on top.
Matiz Spicy Sardines and crispy garlic give plain linguine a kick in this simple recipe. Add the drained sardines to the frying pan and stir very carefully taking care not to break the sardines up too much. Finally, add the lemon zest and stir again. Tip the cooked linguine into the warmed serving bowl, stir the sardine sauce, parsley, and baby kale (the heat of the pasta and the sauce will be enough to cook the tiny leaves) into. If you are using small sardines, you can eat the whole fish including the bone.
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