Sardines in tomato sauce 120g | tdw. 90g
Tomato and olive oil are two of the main characters of the best culinary tales. The selection and careful preparation of these ingredients guarantee the success of good seasoning. Now add the leading actress, the sardine! Originating in the North East Atlantic and the Mediterranean sea, the sardine is caught at its best.
Once upon a time, there was a sardine that wanted to become a tomato. Although she succeeded, she lost her aroma and didn’t like her smooth red body. Having changed her mind, she decided she would rather have the tomato as a friend...
José Gourmet - these are top-quality Portuguese canned fish.
Olive oil from some of the oldest trees in Portugal, brandy from Lourinhã, canned fish from the stocks off the Atlantic coast of Portugal. For this they chose popular classics, created some new ones and dressed them in beautiful clothes to present them to the world.
The outer cartons are more artwork than bland packaging and were designed by Portuguese artists and illustrators individually for each delicacy. The exterior design aptly corresponds with the quality of the contents.
The recipes blend the traditional with the innovative. The canned fish, caught from stocks off Portugal's Atlantic coast, are made using the pre-cooking method. In this process, the fish are pre-cooked before being canned. In the cans they then mature into real delicacies.
You can enjoy these fine morsels as a little treat between meals, at a picnic, as a hangover reserve or as a gift instead of flowers. Canned fish 2.0.
Gourmet idea: Penne putanesca, tomato, anchovies, olives, cappers & Sardines in Tomato 4 persons – 3 cans
Heat 60 ml of olive oil in a medium casserole over medium heat. Add 4 cloves of chopped garlic and sauté, about 1 minute. Add 40 gr tomato puree mixed with the preserves, 100 gr olives, 3 fillets of anchovy, 20 gr of capers and oregano. Boil the sauce on medium-low heat until it thickens, about 8 minutes. Season with salt and pepper.
Bake 350 g of penne in a large saucepan with boiling water and salt until it is in the right place, but still firm. Drain the dough; return to the same pan. Add the sauce and chopped parsley. Stir in low heat until the sauce wraps around the batter, about 3 minutes. Serve with grated Parmesan.
Nutrition declaration: (see photo)
Store canned food in a cool, dry place. Store the rest, if not completely consumed, in a sealed container in the refrigerator for up to 2 days.
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