{"id":62047,"date":"2015-02-23T18:00:38","date_gmt":"2015-02-23T17:00:38","guid":{"rendered":"https:\/\/ellerepublic.de\/pasta-mit-sardellen-und-zitrone\/"},"modified":"2020-07-20T15:43:37","modified_gmt":"2020-07-20T13:43:37","slug":"pasta-with-smoked-sardines-lemon","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pasta-with-smoked-sardines-lemon\/","title":{"rendered":"Pasta with Smoked Sardines and Lemon"},"content":{"rendered":"

This was one of those unintended successful dinners. I had planned to make a nice homemade corn chowder, however that takes time. Yes, the kind with real corn and soaked black beans. The no shortcuts kinda corn chowder. And actually the kind of chowder, sans the chowder, since what defines chowder is that\u2019s it\u2019s actually a thick, rich soup made with cream. Mine is without cream. So I guess I will just have to call corn soup. How utterly dull. How about spicy black bean and roasted corn soup? Somehow that has a much more appetizing melody.<\/p>\n

So, with the sun shining and feeling the need to soak up those last rays of summer, we decided meet some friends in the neighborhood for a glass ros\u00e9. Arriving home at 8pm and knowing that my good intentions for dinner would likely take a good hour and a half, there was no chance at making \u201cchowder\u201d. Instead we scoured the fridge to see what we could come up with.<\/p>\n

Dinner in a hurry — on the fly. That requires a little creativity. So what do you do with radishes, cilantro, lemons and a can of smoked sardines? Carrots are always on hand, but…pass. Good ole google came through. Brilliant. This recipe is adapted from one I accidentally stumbled upon on Bon Appetit<\/a>. I changed a number of things but it’s inspiration and essence are basically the same. Quite delicious, quite by mistake.<\/p>\n

\"Pasta<\/a><\/p>\n

For this pasta with smoked sardines recipe, I used the smoked sardines I had on hand, which were from Portugal and already cleaned, meaning the backbones were removed. If they are not already prepared, then split them in half lengthwise with a knife and removing backbones before using. I also used Mafaldine, since I didn\u2019t have any other pasta on hand. Mafaldine is also known as Reginette (Italian for \u201clittle queens\u201d). It\u2019s actually one of my favorites with its long, flat, wide, ribbon-shape.<\/p>\n

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Pasta with Smoked Sardines and Lemon<\/h2>
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