Pasta With Grilled Sardines And Bitter Greens Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
• Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
• Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat oil and butter in a large, heavy, straight-sided skillet over medium-high heat. Add shallots and cook, stirring, until well browned, about 5 minutes. Reduce heat to low; continue to cook, stirring occasionally until very soft, about 5 minutes. Season with salt, pepper, and red-pepper flakes.
• Add dandelion greens and saute until just beginning to wilt, about 3 minutes. Add frisee and cook until wilted, about 5 minutes. Add chicken broth and bring to a simmer. Cook until greens are tender.
• Heat grill pan over medium-high heat and brush with oil. Drizzle sardines with lemon juice. Season sardines with salt and pepper. Cook 3 minutes per side and transfer to a cutting board. Fillet the sardines, discarding bones; set aside.
• Add pasta to boiling water until al dente, then drain, reserving some of the cooking water. Add pasta to the greens mixture and gently stir in lemon zest, parmesan, and sardine fillets. Season with salt and pepper. Stir in enough of the reserved cooking water to form a sauce. Serve immediately with additional lemon zest, cheese, and a drizzle of olive oil.

Steps:

• Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
• Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
• Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Steps:

• In a large pot of salted water boil pasta until al dente. Drain well.
• In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
• Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.