Sardelis Pastes (anchovies Packed In Salt Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Wash the anchovies thoroughly under cool water; rub them gently
between the fingers to remove all salt, and also the skin and fins.
Rinse, and drain. Place in a bowl and cover with vinegar; let stand
until ready to serve, then pour off the vinegar and replace it with a
dressing of equal amounts of vinegar and oil--enough to just barely
cover the anchovies. Serve directly from bowl.
NOTE: These may be eaten in their entirety--bones and all--or the
bones may be removed.
Title: SARDINE SALAD
Categories: Salads, Fish
Yield: 1 Servings
1/4 c Uncooked barley
1 Jar (9 3/4 oz) olive salad,
-drained, coarsely chopped
4 cn (4 3/8 oz size) oil-packed
-sardines, drained
-l/3 cup chopped red onion
-l/4 cup bottled balsamic
-vinaigrette
Rinse barley; place in medium saucepan. Add 1 qt salted water. Heat to
boiling; simmer until tender, about 40 minutes. Drain; place in large
bowl. Add remaining ingredients; toss gently. Chill. Garnish with
lemon wedges.
Makes 8 servings.
Per serving: 167 calories, 8 g protein, 9 g carbohydrate, 11 g fat,
22 mg cholesterol, 662 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
between the fingers to remove all salt, and also the skin and fins.
Rinse, and drain. Place in a bowl and cover with vinegar; let stand
until ready to serve, then pour off the vinegar and replace it with a
dressing of equal amounts of vinegar and oil--enough to just barely
cover the anchovies. Serve directly from bowl.
NOTE: These may be eaten in their entirety--bones and all--or the
bones may be removed.
Title: SARDINE SALAD
Categories: Salads, Fish
Yield: 1 Servings
1/4 c Uncooked barley
1 Jar (9 3/4 oz) olive salad,
-drained, coarsely chopped
4 cn (4 3/8 oz size) oil-packed
-sardines, drained
-l/3 cup chopped red onion
-l/4 cup bottled balsamic
-vinaigrette
Rinse barley; place in medium saucepan. Add 1 qt salted water. Heat to
boiling; simmer until tender, about 40 minutes. Drain; place in large
bowl. Add remaining ingredients; toss gently. Chill. Garnish with
lemon wedges.
Makes 8 servings.
Per serving: 167 calories, 8 g protein, 9 g carbohydrate, 11 g fat,
22 mg cholesterol, 662 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp