Eating sardines on a piece of buttered bread was the only way I knew how to enjoy this canned fish staple when I was growing up. Through the years I found several ways to eat sardines aside from taking it out from the can and pairing it up with bread. There are sautéed sardines and fried sardines which can be eaten with rice, sardine pizza, and sardine pasta. One of the sardine dishes that my mom used to prepare for us is the Sardinas Blanca. It is made with Spanish sardines, bell peppers, mushrooms, cheese and fettuccine pasta. Here is my mom’s recipe for the Sardinas Blanca.
1 tbsp butter
1 tbsp oil
1 clove garlic
1 medium size onion
1 small green pepper
1 small red pepper
5 pieces button mushroom
1 can of Spanish Sardines
125g fettuccine pasta noodles
250ml all purpose cream
salt and pepper to taste
- Mince garlic and onions.
- Slice button mushrooms into 4-5pcs of thin strips per mushroom.
- Cut red and green bell peppers into thin strips.
- Drain oil from Spanish Sardines then set aside.
- Cut Sardines crosswise into 3 or 4 pieces per Sardine.
- Cook Fettuccine Pasta and leave to drain.
- Heat pan using low heat and put a tablespoon each of oil and butter.
- After a few seconds, sauté garlic, onions, mushrooms, and bell peppers.
- Add Spanish Sardines and a table spoon of Spanish Sardines Oil.
- Season with salt and pepper.
- Stir in cooked Fettuccine Pasta.
- Pour all purpose cream and mix well until the pasta is fully covered.
- Remove from fire.
- Top with grated cheese.
- Serve with garlic sticks or toasted bread.