Spanish Sardines with Rosemary and Capers

April 14, 2011 § Leave a comment

Many a busy weeknight I whip up something fast and furious and this is one of the recipes I go to. The fragrant rosemary leaves and the citrusy notes of capers bring this comfort food up a notch,

not to mention that Spanish sardines (particularly this brand) is an all-time favorite.  It’s fuss-free, just throw everything into the pan, and so versatile it can be served in various ways – over rice, pasta or as a sandwich.

What you need:

  • Bottled Spanish Sardines
  • Dried or fresh rosemary
  • Capers, roughly chopped
  • Button mushrooms, sliced

What you do:

  1. Saute the mushroom in a bit of oil from the sardines.
  2. Add capers, cook for a few minutes until capers has a bit of a crunch.
  3. Add the sardines, include oil and everything else.  Cook a few minutes more.  Serve over rice or pasta.

Squash & Figs

April 2, 2011 § Leave a comment

Although dried figs are available anytime of the year, there is nothing like the distinct taste and texture of fresh figs.  Such a treat is rare since it does not transport well, and is hard to come by in my part of the world.  Soft and sweet with many seeds, this fruit is great topped with yogurt or eaten as is.  Recently on a trip to the US, I learned that it goes well with savory dishes too.

When I was visiting friends last October, I managed to pack some figs in a plastic container to bring home with me.  It survived and enabled me to whip up this easy recipe the friend I was bunking with made one dinnertime.

This is best with pancetta but unfortunately my local deli didn’t have it at that time.  I settled with some left over farmer’s ham.  Bacon is a good substitute too.

What you need

  • A few pieces of figs, halved
  • 1 cup squash, peeled and cut to 1” cubes
  • ½ cup pancetta, bacon or ham, chopped
  • a few sage leaves, chopped or 1/4 tsp dried sage
  • salt and pepper to taste

What you do

  1. Cook the squash in a little oil.
  2. Add the pancetta/ham.
  3. When the ham is a bit toasty or the pancetta/bacon has rendered its fat, toss in the figs and sage.
  4. Season with salt and pepper before serving.

The result was sweet and savory with different textures from the figs and squash.  Sage, I found out is perfect partners with squash.


Where Am I?

You are currently viewing the archives for April, 2011 at Storm In My Kitchen.