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from Conservas Ortiz

Ortiz Sardines Sardinas a la Antigua

Sardinas a la Antigua by Conservas Ortiz redefines the concept of "sardine." Conservas Ortiz uses clear glass jars to showcase large, unblemished sardines - their perfect appearance is surpassed only by flavor. Processed while fresh and packed in quality olive oil, these sardines are buttery and mild, with traces of the salty Bay of Biscayne from where they are caught. Each sardine is cleaned by hand, quickly fried in olive oil and hand cut to fit neatly in the jar. The shimmering skin is left intact to minimize processing, improve flavor and provide visual impact.

Let these beauties take the spotlight in simple applications where the flavor and appearance can best be appreciated. Their mellow flavor benefits from a little lemon or a pinch of spicy heat.

Sardina Pilchardus
The Sardinas Pilchardus variety
  • Sardine Toasts: Marinate sardines in lemon juice and parsley for half an hour. Cut Levain bread slices into quarters, toast lightly and rub with a fresh tomato cut in half. Place a sardine on the toast, and garnish with a thin sliver of piquillo pepper.
  • Arugula and Sardine Salad: Lay sardines on individual servings of peppery arugula, diced heirloom tomatoes, and thinly shaved cipolline onions. Dress with a red wine vinaigrette.
  • Cannellini Bean and Sardine Salad: Dress cannellini beans with a white wine vinaigrette, lemon zest, chopped green onion, diced piquillo pepper and shaved fennel. Lay sardines on each individual serving, and garnish with a pinch of espelette pepper, a sprig of Italian parsley and a thin slice of lemon.
  • Pasta con le Sarde (pasta with sardines): A specialty of Sicily, see the full recipe.

Try Ortiz Sardines a la Antigua - $6.50 each

Piquillo PeppersOrganic Piquillo Peppers

Piquillo peppers strike a perfect balance of sweet, savory and mild heat. Native to northern Spain, these piquant red peppers are roasted over hardwood fires after harvest, imbuing the flesh with smoky richness and silken texture.

Paellas, bocadillos, tapas and tortas - piquillo peppers are a common ingredient throughout Spanish cuisine. However, don't feel harnessed by culinary borders. Add diced piquillo peppers to a bean salad or omelet. Stuff whole piquillo peppers with a blend of sheep's milk ricotta, golden raisins and pine nuts. Stuff a butterflied chicken breast with piquillo peppers, manchego cheese and fresh sage before cooking.

Piquillo peppers also perform beautifully as a garnish, adding just the right flash of color and flavor. Lay slivers of piquillo peppers in a criss-cross pattern over deviled eggs, or crostini topped with salmon tartare and crème fraiche. Garnish a bowl of hummus with a drizzle of olive oil and a sprinkling of chopped piquillo peppers.
 

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Pasta con le SardePastaConSarde 

Ingredients

  • 8 ounces dried bucatini
  • 3 tablespoons medium body extra virgin olive oil
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon chili flakes
  • 1 small head of fennel, sliced thinly
  • 1 jar of Sardinas a la Antiqua, oil reserved
  • 1 lemon, zested and juiced
  • 1/2 cup of breadcrumbs (fresh is best, but dried will work as well)

Instructions

 

Cook the bucatini in a large pot of salted, boiling water until al dente.

 

 In a large cold skillet, add the olive oil and sliced garlic and place over medium heat. As the oil heats and the garlic starts to sizzle, keep it moving and allow the garlic to turn golden, but not brown. Once golden, remove the garlic "chips" and set aside.

 

Add the chili flakes and fennel and cook for 5 minutes, until softened. Add the sardines and break up with a wooden spoon. Add the lemon juice and stir to combine.

 

In a separate small pan, heat the oil from the can of sardines. When hot, add the breadcrumbs and stir attentively while the breadcrumbs toast. When well-browned, remove from the heat and add the lemon zest. Set aside.

Now it's time to bring it all together! When it's just shy of al dente, remove the pasta from the water and add to the large pan with the fennel and sardines, along with a ladle of pasta water. Turn the heat to high and stir to combine. Allow to cook for a minute while the pasta finishes cooking, adding more pasta water as needed. Once perfectly done, add the breacrumbs and toss to combine. Serve immediately in warm bowls.