You may remember, a few weeks ago, me boasting about curing some fresh sardines….and then, nothing. -Not a word about it.
Served in a Sardinian inspired preparation, with cauliflower, golden raisons, red onion, pine nuts, a little tang of red wine vinegar,
and topped with some toasted breadcrumbs!
Malloreddous con Sarde e Cavofiore”Agrodolce!” -Italian for sweet and sour.
Sagnarelle, with Ragu Bolognese
Capellini, with Basil, Dill and Mint Pesto