Sardines!

In homage to my new haircut and the seas I’d like to a delicious fish dish that is so easy with no fuss ingredients.

I absolutely love small flavorful plates!  This one came from my experience as a little girl eating tin cans of sardines in a tomato sauce with lots of black pepper with translucent slivers of onions and aromatic garlic.  The oily and meaty Sardine can be a hard thing for people to consider eating, especially canned ones.  Good sardines can give a lively yet flavorful bounty of fish flavor without the horrible smell or taste so often associated with overripe fish. They aren’t bad, in fact they smell and taste rather clean and not very salty.  It’s a great item to have in your pantry.  I love them.  This became an extremely quick lunch today. With some long slivers of sweet carrots and fennel tossed simply with olive oil and a bit of sea salt, it was a perfect and extremely tasty meal for 2.  Can serve 3-4 as an appetizer.

Sardine in salsa di pomodori con i fagioli bianchi e le erbe (Translates into Sardines with tomatoes and white beans with herbs)

1 Tin Can Sardines packed in Olive Oil without bones (drained)

1/2 Yellow Onion (sliced in wedges along the grain 1/3 of an inch thick.)

2 med cloves garlic

1 T Parsley chopped

5 medium leaves of Basil (rouch chopped)

2 round slices from a lemon

Toasted rustic loaf slices

1/2 can white beans

1/2 cup white wine

2 med tomatoes (roughly diced)

7-8 Kalamata olives (pitted and rough chopped)

1 tsp.Cayenne

1 tsp. Paprika

salt

pepper

Directions:

Heat up pan on high and sweat the onions and garlic 3-4 minutes turn down heat to medium.  Add the tomatoes, tuna, olives, the cayenne and paprika.  Add the white wine and simmer. Add 1/2 a cup of water.  Add the lemon and simmer for 10 minutes then add beans. Do not over stir, just to heat beans through.  Season to taste with salt and pepper.   Softly simmer for another 6-8 minutes.  Toast some nice 1/2″ slices of a rustic white bread.  Lay bread nicely on a platter and douse with a flavorful olive oil.  Pour the Sardines and tomato sauce over the bread and sprinkle with the rough chopped herbs.  You can remove the whole circular pieces of lemons but its nice to see them on the plate. Drizzle with a little more olive oil and serve.

[Via http://danggoodfood.wordpress.com]