Yield: Yields 2-1⁄4 cups olive tapenade
If you’ve not tried them, fresh sardines are wonderful, a completely different animal than canned. This particular preparation of briny sardines shows them in their best light.
This recipe is excerpted from The Chefs Collaborative Cookbook.
If you have the opportunity, purchase sardines directly from a fishing boat. To clean them, use a medium-stiff bristle brush to gently scrape away the scales under cold running water. To gut the sardines, make a small incision along the belly and use the tips of your finger to pull out the entrails. Rinse again under gently running cold water and pat dry.
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Love this recipe! I simplified the tomatoes confit by just grilling them in the oven without much ado, and it still turned out great. Did it the proper way and it was even better.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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