Comments on: Pasta Con Le Sarde http://tleaves.com/2009/04/14/pasta-con-le-sarde/ Creativity x Technology Sat, 17 Mar 2012 05:09:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: zp http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5325 zp Fri, 17 Apr 2009 19:51:25 +0000 http://tleaves.com/?p=1696#comment-5325 Jezus. We're your readers. Of course we eat sardines. Jezus. We’re your readers. Of course we eat sardines.

]]> By: Laura V http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5331 Laura V Thu, 16 Apr 2009 15:03:33 +0000 http://tleaves.com/?p=1696#comment-5331 For some reason, canned sardines freak me out. (Probably because my father used to eat them straight out of the can when I was a kid.) Nat and I went to Baum Vivant a few months before it closed and had a wonderful fresh sardine dish, though. Mmm. Perhaps I should give canned another try. For some reason, canned sardines freak me out. (Probably because my father used to eat them straight out of the can when I was a kid.)

Nat and I went to Baum Vivant a few months before it closed and had a wonderful fresh sardine dish, though. Mmm. Perhaps I should give canned another try.

]]> By: brucey again http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5332 brucey again Thu, 16 Apr 2009 05:48:29 +0000 http://tleaves.com/?p=1696#comment-5332 Here's a liver and pasta recipe for you: Sear the bird livers in a hot hot pan with olive oil and pull them out at medium rare to sit and rest. toss your pasta in boiling water. toss out the olive oil and turn the gas back on and toss in a ripe amount of butter. let it melt and get all brownsy. then toss in a tablespoon of capers. season salt and pepper and lemon juice and a rational number of little grape tomatoes. now add you pasta to the brown butter and adjust the seasoning. kill heat. add livers, parmaggiano, and arugula. plate it and eat it. if you feel like you can stomache it, add some blanched fava beans and serve with a glass of your favorite chiante. Here’s a liver and pasta recipe for you:
Sear the bird livers in a hot hot pan with olive oil and pull them out at medium rare to sit and rest.

toss your pasta in boiling water.

toss out the olive oil and turn the gas back on and toss in a ripe amount of butter. let it melt and get all brownsy. then toss in a tablespoon of capers. season salt and pepper and lemon juice and a rational number of little grape tomatoes. now add you pasta to the brown butter and adjust the seasoning. kill heat. add livers, parmaggiano, and arugula. plate it and eat it.

if you feel like you can stomache it, add some blanched fava beans and serve with a glass of your favorite chiante.

]]> By: brucey again http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5330 brucey again Thu, 16 Apr 2009 05:39:57 +0000 http://tleaves.com/?p=1696#comment-5330 you guys are making me hungry. A pan roasted Mackerel filet on top of that would be bootilicious. I'm gonna borrow your recipe. I think I'll use Papardelle, cus its all big and fancy looking. you guys are making me hungry. A pan roasted Mackerel filet on top of that would be bootilicious. I’m gonna borrow your recipe. I think I’ll use Papardelle, cus its all big and fancy looking.

]]> By: psu http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5326 psu Thu, 16 Apr 2009 01:56:22 +0000 http://tleaves.com/?p=1696#comment-5326 The grilled sardines at Dish are better than at Ibiza. IMHO. The grilled sardines at Dish are better than at Ibiza. IMHO.

]]> By: Eeyore http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5329 Eeyore Wed, 15 Apr 2009 23:57:20 +0000 http://tleaves.com/?p=1696#comment-5329 Got some great sardines at Ibiza off their hot tapas menu a few months ago. They were about five times the size of canned sardines and wonderful. Of course, while we'd all planned to share the tapas around, nobody else wanted to eat the fish that stare at you but me. I didn't even order them. I ate them though; every last one. Yum. Got some great sardines at Ibiza off their hot tapas menu a few months ago. They were about five times the size of canned sardines and wonderful. Of course, while we’d all planned to share the tapas around, nobody else wanted to eat the fish that stare at you but me. I didn’t even order them. I ate them though; every last one. Yum.

]]> By: elise soroka http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5327 elise soroka Wed, 15 Apr 2009 15:21:00 +0000 http://tleaves.com/?p=1696#comment-5327 this sounds great pete. you can get good sardines from the specialty counter at WFoods ( I know. not your favorite place and my betrayors so feel free to boycott) they arent that diffferent in that they just come in a great big can of oil are taken out an presented on a on a pleasant platter with some garnish. they do not however, sit around forever. they sometimes have fresh in the se seafood dept. but rarely.I've been looking for ways to eat them and sometimes make an italian type tuna salad with the good tuna in oil anchovies, capers, olives and artichoke hearts. your dish sounds better. and we will all be rich in omega 3-s hooray. this sounds great pete. you can get good sardines from the specialty counter at WFoods ( I know. not your favorite place and my betrayors so feel free to boycott) they arent that diffferent in that they just come in a great big can of oil are taken out an presented on a on a pleasant platter with some garnish. they do not however, sit around forever. they sometimes have fresh in the se seafood dept. but rarely.I’ve been looking for ways to eat them and sometimes make an italian type tuna salad with the good tuna in oil anchovies, capers, olives and artichoke hearts. your dish sounds better. and we will all be rich in omega 3-s hooray.

]]> By: Jason http://tleaves.com/2009/04/14/pasta-con-le-sarde/comment-page-1/#comment-5328 Jason Wed, 15 Apr 2009 12:07:38 +0000 http://tleaves.com/?p=1696#comment-5328 Three meat articles in a row. It's like you're <i>trying</i> to drive all your vegetarian gamer readers away. Three meat articles in a row. It’s like you’re trying to drive all your vegetarian gamer readers away.

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