Welllllll, the wife's out of town again, so here I am cooking with Tinned Sardines again. I've been saving this for just such an occasion. GG suggested I save it for a Society Meeting, but I'm not thinking anyone wants in on this.
The First and Second Cooking Classes, were of recipes from Celebrity Chefs, using what I knew to be fine and reputable tins.
This came from a Euro Boutique, where they stocked Parodi and other fine eats, So Maybe. The first ingredient is Wild Fennel, So Maybe. The rest of the ingredients, in order, Water, Sardines Min 25%, Black Current, Onion, Sunflower Oil, Salted Sardine Puree, and Salt, So Maybe. Product of Italy. Manufactured and packed by, expressly for U S market by, F. lli Contorno - Palermo -Italy. Big ole 14.5 oz can. $4.29. It's got U S flags on it. I don't know, Maybe.
On the lid it says:
THE CHEF RECOMMENDS:I'm using Trader Giotto's Organic Italian Penne (I'll hold back an ounce of the 16 oz package). I'm going to stick to the recipe, for Survival Research purposes. Might not have fresh Italian parsley, or Parma Reggi, or that homemade super herb mix we picked up in Italy, after the Globe warms, and the people are forced to migrate towards the poles because the planet is uninhabitalble from the Tropic of C to the Tropic of C. Buy British Columbian.
Heat contents in a pan with a bit of extra virgin olive oil. Add salt and pepper.
Separately cook 15 oz of pasta Bucatini or Penne, drain, add the heated sauce and mix it well.
Serve after 5 minutes.
I like fennel. Sambuca, or the "Becoming Famous Fennel Arugula Reggi with Just Lemon Juice Salt and Pepper Salad".
I like Sardines.
This is all about the fennel tops. I'm only getting a bit of sardine. It's all fennel. I'm not even sure I could work with this. I'll keep some and try it tomorrow, but it should be labeled Fennel Seasoning with A Hint of Sardines.
And it's softer than I want for my back up plan.Yeah!