Posts Tagged ‘Sardines’

Thanks for all the Sardine Toast, Alton Brown!

I have a confession. It’s my celebrity crush. Alton Brown. Who can resist, really? He blinded me with science and hit me with kitchen technology. Please tell me you remember that glorious one-hit wonder?

I love AB’s Sherried Sardine Toast and did my best to make it as local as possible by using Farmers’ Market bread and greens. There was nothing I could do about the California avocados and Portuguese sardines. Some power foods just don’t grow in our area and as much as I love local eating, I’m just doing my best. And this meal? Totally worth it!

Bibliopharm’s Ode to AB’s Sardine Toast

  • 1 can skinless, boneless sardines in oil, drained
  • 1 Tbsp Almond Romano Pesto (or other pesto or vinaigrette)
  • 4 slices cereal bread, toasted
  • 1 avocado
  • handful salad greens
Toss together the sardines and pesto.  Set aside.  Slice the avocados and arrange on the bread. You can then leave them like this or mash them a bit.  Top with salad greens and then with the sardine and pesto mixture.  Serves 2.


Petingas (Little Sardines) or the Most Bizarre Thing I Ever Ate

Yuck! Gross! I don’t know how I was conned into eating them, but somehow, bizarrely, they’re great! Petingas are small sardines, about 2-3″, which are dredged in salted flour and fried in olive oil. Just close your eyes and try them. Yes, head, bones, tail, and all. I’m not sure how this American did it, but trust me, somehow they really are good. Like a salty, crunchy, fishy french fry. Here’s the recipe:

Find fresh or frozen petingas. You’ll probably need to find a Portuguese market or special order them from your local fish monger. If you’re using frozen, defrost them first.

Gut the little things. I thought this was not for the faint at heart, but it really is surprisingly easy. Take a pairing knife and slice through the belly at the base from pelvic fin to the anal fin.

Use the knife or your fingers to remove the guts (i.e. liver, intestines, etc).

Lightly salt the fish and then dredge in white flour.

Heat a pan with 1″ or so of olive oil and fry until golden brown and crisp.

Enjoy!  They are commonly served on broa, which is Portuguese yeast-risen cornbread.

Sardinhas no Forno (Baked Sardines), Esparregado (Sauteed Greens), and Batatas a Murro (Punched Potatoes)

These recipes are from Ana Patuleia Ortins’ “Portuguese Homestyle Cooking.” Sardinhas no Forno are on page 54, Esparregado on page 154, and Batatas a Murro on page 139. Use local potatoes and greens. I’ve been successful with both the spinach as called for in the recipe as well as swapping it out with other local greens, such as kale or broccoli rabe.


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