Chef Ricardo: Sardines in Tomato Sauce (plus, Semolina Pasta!)
PREPARATION 40 MIN
COOKING 35 MIN
- 1/2 lb (225 g) frozen whole sardines (see note)
- 2 tbsp (30 ml) ox-eye daisy capers or regular capers, drained
- 2 garlic cloves, chopped
- 1/2 tsp red pepper flakes
- 2 tbsp (30 ml) vegetable oil
- 1 can (28 oz/796 ml) whole plum tomatoes
- 1/4 cup (10 g) fresh dill leaves
- 1/4 cup (10 g) fresh parsley leaves
- 1/4 cup (10 g) fresh basil leaves
- Work with the fish while still frozen (they will be easier to manipulate). To remove the scales, gently run the back of a knife along the skin under cold running water, making sure to keep it intact. Pat dry with paper towels.
- Using scissors, remove the fins, then place the sardines flat on a work surface. Cut off the heads with a breadknife. Remove the fillets by cutting along the body, following the backbone. Gut each fillet and rinse, if needed. Pat dry with paper towels.
- In a large skillet over medium-high heat, lightly brown the sardines, daisy capers, garlic and pepper flakes in the oil. Season with salt and pepper. Remove the sardines and set aside on a plate.
- Add the tomatoes to the skillet and crush using a wooden spoon. Bring to a boil, cover with a splatter screen and simmer for 30 minutes or until the sauce has thickened. Return the sardines to the skillet. Adjust the seasoning.
- Sprinkle with the fresh herbs and serve with fresh semolina pasta, boiled potatoes or fresh bread.
FRESH SEMOLINA PASTA
PREPARATION 30 MIN
RAISING 30 MIN
- 3 eggs
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) water
- 1 cup (170 g) fine durum wheat semolina (see note)
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 tsp salt
- In a bowl, whisk together the eggs, oil and water, and set aside.
- In a food processor, combine the semolina, flour and salt. With the processor running, add the egg mixture and process for 30 seconds. The dough should be coarse and sticky. It should not form a ball. If the dough is too dry, add 1 tbsp (15 ml) of water, or as needed.
- Place the dough on a work surface and press the pieces together. Knead for 1 minute or until smooth. Cover in plastic wrap and let rest for 30 minutes at room temperature.
- On a lightly floured surface, divide the dough into 4 pieces and shape into rectangles, covering with plastic wrap. Run 1 piece of dough through a pasta machine, lightly dusting with flour if it becomes too sticky. Continue running it though the machine, gradually narrowing the gap between the rollers, until setting 7. Lightly flour the dough.
- Gently roll up the sheet of dough and cut crosswise at 1/8-inch (3 mm) intervals for spaghetti, 1/4-inch (1 cm) intervals for fettuccine, or 3/4-inch (2 cm) intervals for pappardelles. Unravel the pasta and set aside on a lightly floured baking sheet. Repeat with the remaining dough.
- In a large pot of salted boiling water, cook the pasta for 2 minutes or until al dente.