One of the nice things about writing this blog is that friends email me their recipes. After seeing my earlier post about my sudden infatuation with fresh breadcrumbs, Adam Wilson, let me in on a favorite of his:
"Breadcrumbs and olive oil and pasta is a great combo. I like to make it with sauteed fileted sardines. Some salt, pepper, and fresh herb of your choosing (I'm partial to parsley for this dish) and you've got yourself a nice little meal."
When I first read his email, I mistook "sardines" for "anchovies" and thought what an absolutely easy recipe, something that calls for things that are always in the house. Fantastic. I can make it anytime. Don't even have to think about shopping (a hidden tax on the brainpower of cooking for one's family).
Then I read it again, and realized it didn't say "anchovies." It called for sardines. I love this fish, but I've only ever seen it on restaurant menus (and I've seen a lot of fish in my day, having worked for many years growing up in a retail fish market). Adam wrote again to offer the following tips:
"You can sometimes find fresh sardines at either Whole Foods or Fairway (I've gotten them at the on on 76th St, but not the one in Red Hook.) If I see them I usually snatch them up, but it's true that they aren't around that often. I'll let you know if I come across any."
The simple recipe was now something more complicated, and the perverse thing is I now find it even more appealing.
What a great idea. Both ideas. I can't wait to try them. Thanks.
Posted by: Jill Mann | October 24, 2009 at 07:19 PM