Best 4 Sardines Parmesan And Olive Tapenade On Pide Recipes
Sardines parmesan and olive tapenade on pide is a delicious and easy-to-make appetizer or main course. The combination of salty sardines, creamy parmesan cheese, and tangy olive tapenade is sure to please everyone at your table. This dish can be prepared in just a few minutes, making it a perfect option for a quick and easy meal. Serve it with a side of salad or roasted vegetables for a complete and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA CON SARDE (PASTA WITH SARDINES)
This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!
Provided by Mama Adg
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
- Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.
Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g
SARDINES, PARMESAN AND OLIVE TAPENADE ON PIDE
This was the first course (appertiser) of a cooking class I took with all the dishes derived from Australian Delicious Magazine. The times are estimated as we did 4 courses and were all helping out in the making of them and were cooking for 12. You could make the tapenade up to a week in advance and store in the fridge in a jar under a layer of oil. In this course the recipe calls for tinned sardines but we used fresh from a local producer (The Fremantle Sardine Company) and they were marinated in oil, herbs and a touch of chilli. DO NOT USE sardines in brine as they can be bland (a tip from the recipe and the magazine and re-inforced from the Chef giving the lesson). I love seafood but usually do not like olives and though I have tasted commercial tapenades and have not liked them I thoroughly enjoyed this dish.
Provided by ImPat
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the tapenade, blanch garlic cloves in boiling water for 2 minutes (this help to reduce their pungency).
- Meanwhile, rinse the olive, capers and anchovies, then drain and pat dry with paper towel.
- Place the olives, capers and anchovies in a food processor with the garlic cloves and then pulse to form a coarse paste and now with the motor running drizzle in enough of the olive oil to make the tapenade glossy and supple and then add two good twists of black pepper from a pepper mill and then pulse again to combine.
- These proportions will give you a very olivey tapenade, so taste it and feel free to add more ca[ers, garlic or anchovies if your palate demands it - I'm not a huge fan of olives but I loved this once the sardines and lemon juice were applied.
- You can store the tapenade in a small jar, under a layer of olive oil, in the fridge for up to 1 week.
- Drain the sardines, then split each fish into 2 shiny fillets, you can remove the backbone if you don't like the crunchiness (don't think it is really worth it), set the sardines aside, you may also wish to remove the head if you sradines comes complete.
- Preheat the grill to medium high and toast the bread on each side for 1 to 2 minutes until golden and warmed through.
- Spread the cut side of the bread with tapenade (you just need to smeer) and then cut into wedges and then top with sardines and garnish with shaved parmesan (we actually grated the parmesan) and chopped parsley (we used leaves of parsley to decorate).
- Drizzle with olive oil, and then serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 413.7, Fat 32.5, SaturatedFat 6.1, Cholesterol 120, Sodium 1269.3, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 25.2
SARDINE TAPENADE
This is one of those recipes everyone turns their nose up at, then it magically disappears. It is great on crackers. Try with any kind of pesto instead of tapenade (sun-dried tomato, etc) or with feta cheese added. Try with tuna or salmon. Let your taste buds be your guide :) From 'Cooking With Three Ingredients'.
Provided by jrthrmn
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the olive paste, garlic and the sardines with their oil. Season with plenty of pepper.
- You can toss this with 1 pound of pasta by adding 1/2 cup pasta cooking water.
Nutrition Facts : Calories 115, Fat 6.1, SaturatedFat 0.8, Cholesterol 75.5, Sodium 268.9, Carbohydrate 1, Fiber 0.1, Protein 13.3
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
Tips:
- Choose fresh sardines: Look for firm, shiny fish with clear eyes. Avoid any fish that has a slimy or off smell.
- Use good quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma. Regular olive oil can also be used, but it will not have as much flavor.
- Make sure the tapenade is flavorful: The tapenade is a key component of this dish, so make sure it is flavorful and well-seasoned. Use a variety of olives, capers, and herbs to create a complex flavor profile.
- Don't overcrowd the pide: When placing the sardines and tapenade on the pide, make sure not to overcrowd it. This will prevent the pide from cooking evenly.
- Bake the pide until golden brown: The pide should be baked until it is golden brown and the sardines are cooked through. This will usually take about 15-20 minutes.
Conclusion:
Sardines Parmesan and Olive Tapenade on Pide is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The sardines are packed with flavor, and the tapenade adds a delicious briny flavor. The pide is a great way to soak up all of the delicious flavors. This dish is sure to be a hit with your family and friends.
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