Subject: Sardines in Tomato Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon May 01 2000 - 07:11:49 EDT
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F O O D F U N N Y
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Reader Amy Hilligoss darn near broke the ol' World Wide Recipes
Groan-O-Meter with this one:
A snail walks into a Chevrolet car dealership. He wanders around
looking at several options, but keeps returning to the Z-28. A
salesperson comes over to help him and asks if he'd like to take a
test drive. The snail smiles politely and says "I don't even need a
test drive, you can close the deal right here if you can make one
adjustment on this car. The salesperson perks up and says "Sure, what
is it?" The snail replies "I'd like to have the Z replaced with an
S." The salesperson is surprised, but assures the snail that the
detailer they have on staff can handle that request easily, however,
it will take a week. The snail agrees and returns the following week
to pick up the car. He is tickled by the change and can't seem to get
out on the road fast enough, but just as he is leaving, the
salesperson says "I wasn't going to ask, but I have to know. Why did
you want to replace the Z with an S?" The snail replies, "So when I
drive down the street people will say, Look at that S-car go!"
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T O D A Y ' S R E C I P E
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This week we travel to one of my favorite parts of the world to take a
brief look at the traditional cooking of Spain. Reasoning that no
such menu would be complete without a couple of dishes that are
justifiably famous around the world.
In Spain, where this dish is frequently served as a 'tapa' in bars, it
is usually made with fresh sardines. Since most of us are not lucky
enough to have access to them, this recipe calls for the canned fish.
Sardines in Tomato Sauce (Sardinas en Tomate)
3 to 4 medium tomatoes, coarsely chopped
1 green bell pepper (capsicum), seeded and coarsely chopped
1 small onion, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
3 Tbs (45 ml) chopped parsley
3 Tbs (45 ml) olive oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) paprika
Salt and freshl;y ground pepper to taste
2 Tbs (30 ml) dry white wine (optional)
14 oz (400 g) canned sardines (preferably in olive oil), drained
Lemon wedges for garnish
Toasted bread for garnish
Combine the tomatoes, bell pepper, onion, garlic, and parsley in a
food processor and process until all ingredients are finely chopped.
Heat the olive oil in a large skillet over moderate heat and add the
tomato mixture. Cook for 10 minutes. Add the red pepper flakes,
cumin, paprika, salt, pepper, and wine and simmer until the sauce is
reduced by half, about 10 minutes. Add the drained sardines and
simmer for 5 minutes, until the sardines are heated through. Serve
hot, cold, or at room temperature with lemon wedges and toast. Serves
4 to 6.
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