Creamy Pasta Sauce Recipe I Need A Creamy Sardine Pasta Sauce Recipe?
I need a creamy sardine pasta sauce recipe? - creamy pasta sauce recipe
Please Sardina more than the recipe pasta with cream and dill on Google. Thx! ^. ^
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1 (16 ounces) spaghetti
3 / 4 cup olive oil, divided
6 garlic cloves, finely chopped
2 (4 oz) cans sardines in oil, drained
1 cup seasoned bread crumbs
1 / 3 cup freshly grated Parmesan cheese
1 / 4 cup chopped fresh parsley
1 teaspoon black pepper tea
To serve additional Parmesan cheese (optional)
Take a large pot of lightly salted water to a boil. Add and cook pasta until al dente, 8 to 10 minutes. Drain and rinse with cold water. Mix with 1 / 4 cup olive oil, cover and keep warm.
Put another 1 / 4 cup olive oil in a frying pan over medium heat and heat. Add garlic and cook until brown, 2 to 3 minutes. Add sardines and cook 1 minutes longer. Add bread crumbs and 1 / 3 cup Parmesan cheese. If necessary, make the mixture crumbly texture, stir in the remaining 1 / 4 cup olive oil. Parsley and pepper and remove from heat. If desired, serve with additional Parmesan cheese.
1 (16 ounces) spaghetti
3 / 4 cup olive oil, divided
6 garlic cloves, finely chopped
2 (4 oz) cans sardines in oil, drained
1 cup seasoned bread crumbs
1 / 3 cup freshly grated Parmesan cheese
1 / 4 cup chopped fresh parsley
1 teaspoon black pepper tea
To serve additional Parmesan cheese (optional)
Take a large pot of lightly salted water to a boil. Add and cook pasta until al dente, 8 to 10 minutes. Drain and rinse with cold water. Mix with 1 / 4 cup olive oil, cover and keep warm.
Put another 1 / 4 cup olive oil in a frying pan over medium heat and heat. Add garlic and cook until brown, 2 to 3 minutes. Add sardines and cook 1 minutes longer. Add bread crumbs and 1 / 3 cup Parmesan cheese. If necessary, make the mixture crumbly texture, stir in the remaining 1 / 4 cup olive oil. Parsley and pepper and remove from heat. If desired, serve with additional Parmesan cheese.
1 / 2 lb (225 g) fennel
1 onion, chopped
1 pound (450 g) fresh sardines, cleaned
2 salted anchovies, filleted, rinsed, or 4 anchovy fillets, canned
1 / 2 cup (125 ml) olive oil
1 tablespoon pine nuts Ramm
1 tablespoon currants rounded
4 cups prepared tomato sauce, or make your own
Salt and freshly ground black pepper
3 / 4 cup (90 g) fine dry bread crumbs
2 tablespoons sugar
1 pound (450 g) spaghetti or perciatelli
The pan or frying pan (if the first toast), pan, pasta pot.
Cook the fennel for 10 minutes or until they are soft. Drain and chop. Set aside.
COMBINE onion, sardines, anchovies and olive oil in a large pot and cook until the onions are golden brown, breaking sardines and anchovies dissolve, about 10 minutes.
Add the wild fennel, pine nuts and raisins and cook for 2 to 3 minutes. Reserve 3 tablespoons of tomato sauce for garnish and add the remaining mixture of sardines. Cover and simmer, not to separate the sauce,25 to 30 minutes. Season to taste and season with salt and pepper. Set aside.
Toasted bread crumbs in a large skillet. Remove from heat and the sugar and 3 tablespoons reserved tomato sauce. Set aside.
Just before serving, bring a large pot, bring salted water to a boil. Add and cook pasta until al dente. Drain and throw with sauce. With a bit of bread crumbs.
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