PIQUILLO PEPPER AND SARDINE TARTINES
Provided by Jeanne Thiel Kelley
Categories Sandwich Fish Pepper Vegetable Brunch Broil Dinner Lunch Seafood Fall Winter Sardine Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
- Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
- What to Drink:
- With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.
PIQUILLO PEPPER SALAD WITH SARDINES AND BASIL
Provided by Tyler Florence
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- With a paring knife, cut the sardine in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh side down, in a shallow dish. Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes. Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers. Drizzle with olive oil and sprinkle with basil. Serve with plenty of grilled flat bread.
STUFFED PIQUILLO PEPPERS
Provided by Valerie Bertinelli
Categories appetizer
Time 50m
Yield 14 stuffed peppers
Number Of Ingredients 16
Steps:
- For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
- In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
- Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
- For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
- To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.
JALAPENO AND SARDINE TARTINES
This recipe was originally from Bon Appetit using Piquillo Peppers but they are not readily available in my area so I have made the recipe "Home" friendly. If you wish to cut back on fat sub an "no oil" spray on the bread instead of olive oil. "No Oil" is similar to Pam. If you like "HOT" sprinkle the sardines with a few drops of hot sauce before adding the Jalapenos or if you like mild use sweet red peppers. Save some lemon wedges for garnish.
Provided by Bergy
Categories < 30 Mins
Time 23m
Yield 12 Tartines, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brush each slice of bread, both sides lightly with olive oil or spray lightly with "No Oil".
- Place slices under the broiler for apprx 1 minute each side or until the slices area very light brown.
- Place the slices on a large platter and evenly distribute the finely chopped garlic on top of each slice.(or if you are not really a garlic lover just rub each slice with a clove of garlic).
- Carefully remove the sardines from the cans trying not to break the filets.
- Sprinkle sardines with lemon juice.
- Top the baquette slices with the sardine filets.
- Place a couple of rings of onion on top then 3 capers on each.
- Finally sprinkle on the finely chopped Jalapenos.
- Garnish the platter with some parsley & Lemon wedges.
- Serve & enjoy.
More about "piquillo pepper and sardine tartines food"
MATIZ SARDINES VARIETY PACK, WILD CAUGHT SPANISH WATERS | 10 TINS …
From amazon.ca
Reviews 351
SARDINE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
10 BEST PIQUILLO PEPPERS RECIPES | YUMMLY
From yummly.com
PIQUILLO PEPPER-STUFFED CHICKEN WITH GREEN OLIVE TAPENADE
From splendidtable.org
ADD A REVIEW FOR PIQUILLO PEPPER AND SARDINE TARTINES
From fertilitychef.com
PIQUILLO PEPPER AND SARDINE TARTINES | RECIPE | SPRING APPETIZERS ...
From pinterest.com
SMALL SARDINES IN OLIVE OIL WITH PIQUILLO PEPPER (SARDINILLAS ...
From pinterest.ca
EASY RECIPE PIQUILLO PEPPER AND SARDINE TARTINES
From sharerecipe.net
MATIZ SARDINE W/PIQUILLO PEPPERS - TASTINGS …
From tastingsgourmetmarket.com
CANNED SARDINE RECIPE: SARDINES STUFFED IN PIQUILLO …
From foodicles.com
THIS PIQUILLO PEPPER SAUCE PAIRS WITH ROASTED HALLOUMI AND …
From washingtonpost.com
PIQUILLO PEPPER AND SARDINE TARTINES | RECIPE | STUFFED PEPPERS, …
From pinterest.com
PIQUILLO PEPPERS AND SARDINE TARTINES - INSPIRED CUISINE
From inspiredcuisine.ca
PIQUILLO PEPPER AND SARDINE TARTINES | STUFFED PEPPERS, RECIPES ...
From pinterest.co.uk
PIQUILLO PEPPER AND SARDINE TARTINES | RECIPE | RECIPES, FISH RECIPES ...
From pinterest.com
PIQUILLO PEPPER AND SARDINE TARTINES RECIPE | EPICURIOUS.COM
From pinterest.com
PIQUILLO PEPPER AND SARDINE TARTINES
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love