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Ingredients :
1 jar of Dipolog Spanish
style sardines in olive oil,
drained and save oil
1 whole sweet pimiento (canned)
2 tbsp. of minced garlic
2 onions
4 tomatoes
1 bell pepper
1 tbsp. of finely chopped parsley
4 tbsp. of butter
1 cup water
2 tbsp. of tomato paste
1/2 lbs. of spaghetti
salt and pepper to taste
Direction :
Cook spaghetti according to package directions. Drain and transfer to a bowl. Add 2 tbsp. of butter and half of the chopped parsley. Toss to coat pasta well. Set aside and keep warm.
Finely chop onions, tomatoes, bell pepper and pimiento.
In a saucepan, heat remaining butter and olive oil from sardines. Sauté garlic until golden brown. Add onions, tomatoes, bell pepper and pimiento. When vegetables start to liquefy, add drained sardines, cutting them into small pieces while mixing them into the vegetables. Add tomato paste and water. Season with salt and pepper. Bring to a soft boil and simmer for 2 minutes. Stir in remaining parsley.
Pour sauce over buttered spaghetti. Top with
grated cheese. Serve with buttered toast.
1 jar Dipolog Spanish style sardines
4 spoons of Olive oil
1 med size onion, finely chopped
1 clove of garlic, minced
2 ripe tomatoes, chopped finely (or canned tomatoes, or tomato sauce or paste)
2 lbs kangkong (water spinach), cleaned use leaves only,
stems removed
salt, black pepper, cayenne pepper or red
pepper (to taste)
Direction:
Heat a few spoonfuls of oil in a large
saucepan and sauté the onion and garlic for a few minutes then add tomato
Add the kangkong and fry them at high heat for a few minutes, stirring
continually. Then add salt and pepper, and a cup of
water. Reduce heat, cover, and allow to simmer for ten minutes or until the
greens are nearly tender.
Add the sardines
and continue to simmer for another minute or two.
Serve with white rice
Spanish Sardines Sandwich
Ingredients:
1 jar of Dipolog Spanish style Sardines in olive oil,
drained and save oil
1 loaf of Baguette bread
1 med tomato (sliced)
1 lettuce
1 red sweet onion (sliced)
1 teaspoon of kalamansi juice (lemon juice can be substituted)
Jalapeno or Pickles if needed
salt, black pepper, cayenne pepper or red pepper
Direction:
Cut loaf of bread in half. Arrange sardines across bread (save oil for dressing)
Top with lettuce, ring onion, tomato slice and pickles slice (slice Jalapeno for
spicy hot)
Mix olive oil from sardines, lemon, salt, black pepper, cayenne pepper or red
pepper (to taste) vigorously. Dress sandwich with the mixture
Put other half of bread and serve
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Spanish
Sardines Spread
Ingredients:
1 jar of Dipolog Spanish Sardines in olive
oil
1 16 oz can of whipped cream
3 tablespoon of kalamansi juice (lemon juice can be substituted)
2 tablespoon of grated onion
2 tablespoon of finely chopped parsley
Direction:
Drain sardines and mash in a bowl, add whipped cream, kalamansi
juice, and onion and mix thoroughly. Combine parsley and cover sardine mixture
completely. Chill.
Serve with breads, crackers or mixed raw vegetables.
