Photo: Charles Deluvio
Marinated Sardine & Nduja Crostini
18 ingredients
Serves 4.
openrecipes
When Incanto chef Chris Cosentino went to Spain with his friend chef José Andrés, they ate a dish that combined sardines and
Estimated Nutrition (whole recipe, rough)
417
Calories
28g
Protein
26g
Fat
16g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sardine | 100g canned drained | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 fresh sardine fillets
- Kosher salt, to taste
- Red pepper flakes for sprinkling
- 4 Tbs. fresh lemon juice
- 1 bunch fresh thyme
- 1 bunch fresh flat-leaf parsley
- 5 bay leaves
- 4 Tbs. dry white wine
- Extra-virgin olive oil as needed
- 3 to 4 oz.
- , preferably Boccalone brand
- 2 baby fennel bulbs
- 1 bunch French breakfast radishes, trimmed
- A few small wild arugula leaves
- Fresh lemon juice, to taste
- Freshly ground black pepper, to taste
- 16 baguette slices, cut on the diagonal 1/4 inch thick, and grilled
- 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes