SARDINES, PARMESAN AND OLIVE TAPENADE ON PIDE
This was the first course (appertiser) of a cooking class I took with all the dishes derived from Australian Delicious Magazine. The times are estimated as we did 4 courses and were all helping out in the making of them and were cooking for 12. You could make the tapenade up to a week in advance and store in the fridge in a jar under a layer of oil. In this course the recipe calls for tinned sardines but we used fresh from a local producer (The Fremantle Sardine Company) and they were marinated in oil, herbs and a touch of chilli. DO NOT USE sardines in brine as they can be bland (a tip from the recipe and the magazine and re-inforced from the Chef giving the lesson). I love seafood but usually do not like olives and though I have tasted commercial tapenades and have not liked them I thoroughly enjoyed this dish.
Provided by ImPat
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the tapenade, blanch garlic cloves in boiling water for 2 minutes (this help to reduce their pungency).
- Meanwhile, rinse the olive, capers and anchovies, then drain and pat dry with paper towel.
- Place the olives, capers and anchovies in a food processor with the garlic cloves and then pulse to form a coarse paste and now with the motor running drizzle in enough of the olive oil to make the tapenade glossy and supple and then add two good twists of black pepper from a pepper mill and then pulse again to combine.
- These proportions will give you a very olivey tapenade, so taste it and feel free to add more ca[ers, garlic or anchovies if your palate demands it - I'm not a huge fan of olives but I loved this once the sardines and lemon juice were applied.
- You can store the tapenade in a small jar, under a layer of olive oil, in the fridge for up to 1 week.
- Drain the sardines, then split each fish into 2 shiny fillets, you can remove the backbone if you don't like the crunchiness (don't think it is really worth it), set the sardines aside, you may also wish to remove the head if you sradines comes complete.
- Preheat the grill to medium high and toast the bread on each side for 1 to 2 minutes until golden and warmed through.
- Spread the cut side of the bread with tapenade (you just need to smeer) and then cut into wedges and then top with sardines and garnish with shaved parmesan (we actually grated the parmesan) and chopped parsley (we used leaves of parsley to decorate).
- Drizzle with olive oil, and then serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 413.7, Fat 32.5, SaturatedFat 6.1, Cholesterol 120, Sodium 1269.3, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 25.2
PASTA CON SARDE (PASTA WITH SARDINES)
This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!
Provided by Mama Adg
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g
SPINACH TURKISH PIDE
I love pide and I haven't made this yet, but I plan to soon! You can use any filling you like too but I have this one with spinach. Another variation is Corn/Pea 1 cup of peas 1 cup of corn 4 scallions (finely chopped) 1 tsp salt Spices
Provided by Nuttie Moo
Categories Lunch/Snacks
Time 5h30m
Yield 10 Pides, 10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the yeast in a large bowl.
- Add wheat flour and one cup of all purpose flour, and stir.
- Cover the mixture and put aside for 10 minutes, up to 3 hours.
- Add oil and salt.
- Slowly add the remaining flour until it is hard to stir.
- Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneading. If necessary add more flour.
- Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.
- Prepare the fillings at another bowl. Just put all the ingredients and mix.
- When the dough is ready, turn the dough over the slightly floured surface.
- Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.
- Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin.
- Brush the surface with olive oil.
- Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.
- Brush the top with olive oil again.
- Put the pide on preheated skillet and cook the bottom at medium temperature.
- Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.
- Cook the top until the surface turn to light brown-golden.
Nutrition Facts : Calories 299, Fat 2.5, SaturatedFat 0.4, Sodium 387.5, Carbohydrate 59.5, Fiber 4.5, Sugar 0.9, Protein 9.9
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