The Best Sicilian Pasta Con Le Sarde Recipe 

 Savor the flavors of Sicily with this Pasta con le Sarde recipe, featuring sardines, fennel, raisins, and pine nuts, all tossed with long pasta in a rich, aromatic sauce. 

 

pasta con le sarde in a large skillet

 

What is Pasta con le Sarde (Sardine Pasta Recipe)

 

Pasta con le sarde is a traditional Sicilian dish that combines the flavors of Southern Italy with a unique blend of ingredients. The dish features long pasta like spaghetti or bucatini, tossed with a savory sauce made from sautéed onions and wild fennel, which imparts a unique flavor combination. Garlic adds depth to the dish, while a splash of white wine rehydrates sweet raisins or currants, creating a delightful contrast. 

 

Boneless, skinless sardines packed in oil, along with anchovies, contribute a rich, briny flavor. Toasted pine nuts offer a nutty crunch, and the dish is often garnished with fennel fronds and optional toasted breadcrumbs for added texture. The result is a delicious and flavorful pasta dish that transports you straight to Sicily!

 

a bowl of pasta with a fork

 

Why You’ll Love This Pasta con le Sarde Recipe

 

The goal here is to, yes, teach you how to make the most popular Sicilian Pasta con le Sarde dish, but also to introduce you to sardines. Sardines are very overlooked because people have no idea what they are and assume they’re going to be fishy and gross. Or people confuse them with anchovies which are VERY different.  

 

Like anything, there are options when it comes to sardines – fresh sardines from the fish market or cooked and packed in water or olive oil, with skin or skinless, with bones or boneless, plain or smoked. They do not contain mercury, are loaded with anti-inflammatory Omega-3 fats and they are very inexpensive. I prefer the boneless, skinless ones packed in oil. If you prefer, you can swap in jarred tuna or canned salmon for the sardines in this recipe. Or vice versa – swap sardines in for canned tuna!

 

This is NOT a pasta dish that is typically served with cheese. But I’m not in charge of what you eat, so you do you. If you want to cut the quantity of pasta in half and swap in zucchini noodles, I approve! I know you will enjoy the incredible flavors of this dish– it’s a staple in Italian cuisine and for good reason! 

 

Recipe Highlights

 

  • Inexpensive dish; 
  • loaded with anti-inflammatory Omega-3 fats; 
  • will take you to Sicily if you are not going there yourself!

 

Ingredient Notes

 

recipe ingredients

 

    • Onion – I use a medium onion.  
    • Fennel – has a licorice flavor. You can consume it raw or cooked. It goes well with seafood. I save some of the fronds for garnish and I’ll freeze the rest of the fronds to make vegetable stock. 
    • Garlic – I like having a jar of peeled garlic (that I peel myself) in the fridge. Total game changer. 
    • White wine – No need to use an expensive bottle of wine for cooking. Anything under $18 is fine. I like to use sauvignon blanc, chardonnay, or pinot grigio. 
    • Anchovies – are really small fish. They are smaller than sardines. 
    • Canned Sardines – I use boneless, skinless sardine fillets packed in oil (the tinned variety). Sardines with the bones are a great source of calcium and they’re very soft.  You can save the oil from the tins to cook the fennel and onions. 
    • Raisins – add a nice sweetness to this dish. You can use red or golden raisins or currants. I add them with the wine so it helps rehydrate them. 
    • Pine nuts – are the edible seeds of pines. I toast them in a skillet (with no oil) until golden brown. Be careful when toasting nuts or seeds on the stove because they can go from golden to burned in a matter of seconds. Skip if you can’t find reasonably priced pine nuts.
    • Pasta – you can use your favorite pasta here, but a long, thin pastas like spaghetti or bucatini is traditional. Be sure to save some of the pasta water before draining. 
    • Breadcrumbs – are completely optional. Feel free to use them for garnish if you’d like. 
    • Salt and black pepper to taste.

 

Step-by-Step Instructions

 

fennel with oil from sardines in a skillet

 

In a large skillet that is big enough to fit the pasta, warm the extra-virgin olive oil over medium heat. Next, add the onion and fennel and sauté until the onion is tender and translucent and the fennel has almost softened– about 6 minutes.

 

sautéed fennel and onions

 

Add the garlic, salt, pepper, fennel seeds (if using), and crushed red pepper and sauté until fragrant, about 1 minute. Add the wine and currants and cook until the liquid is almost fully reduced.

 

a pan with sauteed ingredients and a wooden spoon

 

Now, Add the anchovies and sardines, breaking them up in the pan with a wooden spoon, until heated through. Then, add the pine nuts and toss to combine.

 

adding pasta water to the skillet of pasta

 

Bring a large pot of water to a boil. Season the boiling water with a handful of kosher salt. Add the pasta and cook until al dente. Reserve a cup of the pasta water (about 1 cup) before draining the pasta. Add the pasta to the pan with the sardine mixture and toss to combine. You can add some of the pasta cooking water or a drizzle of olive oil to the pasta mixture if it looks a little dry. Garnish with reserved fennel fronds.

 

finished pasta con le sarde in a skillet

 

Recipe Tips

 

  • You can serve it with toasted bread crumbs if you’d like. I generally don’t, but they provide a nice texture.
  • To toast pine nuts, add them to a dry skillet over medium-low heat. Stir them around frequently until golden brown. Immediately transfer them to a plate so they don’t continue to brown in the hot skillet.
  • Feel free to use the oil in the can of sardines to sauté the fennel and onions. 
  • After you add the sardines, try not to break them up too much.  They’ll get broken up as you toss the pasta.
  • I like to save extra pasta water to add to the pasta if it looks a little dry or when reheating leftovers. 
  • If your fennel wasn’t sold with the fronds, use a little fresh herbs like parsley for garnish.
  • If you want to get fancy, heat up the wine and crumble in a big pinch of saffron and let it dissolve for 10 minutes, and then add the saffron-infused wine mixture as directed in Step 2.
  • You can garnish with red pepper flakes for a little added heat if desired. 

 

a close up photos showing sardines mixed with pasta noodles

 

Substitutions 

 

  • Sardines – jarred tuna or canned salmon
  • Make it plant-based – omit the anchovies and sardines, and add in a can of chickpeas, drained and smashed + ¼ cup capers.
  • Anchovies – these have a very salty, distinctive flavor.  Feel free to omit if they’re not your thing. 
  • Fennel – use more onion, omit, or try sliced celery or fennel seeds
  • Pasta – You can cut the quantity of pasta in half and swap in zucchini noodles.
  • Here are some other ways to try tinned sardines. Just read the package to make sure you’re getting what you want, such as in oil, with bones or boneless etc.
    •  In a salad in place of tuna, an easy one to try is in a Nicoise Salad
    • On toast with tomatoes and smashed avocado
    • Chop them up and stir them into tomato sauce
    • Swap them in place of other canned fish in a fish cake or fish patty
    • Chop them up and add them to braised greens
    • They’re natural with potatoes. Add them to my Italian Potato Salad

 

a fork lifting pasta out of a skillet

 

More Delicious Recipes

Pasta with melted zucchini sauce

Cod Acqua Pazza

Seven Fishes Seafood Salad

Fish in parchment with fennel, citrus and olives

Branzino fillets with green olive and fennel tapenade

Spetses Braised Cod

 

If you give this pasta con le sarde recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates, and things I’ve been loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 
 
 

 
 
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Pasta con le Sarde

Pamela
5 from 2 votes
Print Recipe Pin Recipe
Servings 4 -6

Ingredients
  

  • ¼ cup unrefined cold-pressed extra-virgin olive oil (feel free to use the oil from the sardine tins)
  • 1 medium onion diced
  • 1 fennel bulb very thinly sliced, fronds reserved
  • 3 garlic cloves chopped
  • Sea salt
  • Freshly ground black pepper
  • Optional: ½ teaspoon fennel seeds crushed on a cutting board with a knife
  • Pinch crushed red pepper flakes
  • ½ cup dry white wine such as sauvignon blanc, chardonnay, or pinot grigio
  • â…“ cup dried currants or raisins try golden raisins if you can find them
  • 6 anchovies about a 1.5 to 2-ounce jar (optional)
  • 3 4-ounce tins sardines packed in oil, drained (you can use the oil to sauté the vegetables)
  • ¼ cup pine nuts toasted* (optional or use another nut like walnuts)
  • 1 pound pasta of your choice the dish is typically made with BUCATINI, a hollow spaghetti
  • Kosher salt
  • Fresh breadcrumbs toasted in olive oil in a skillet if you like for garnish

Instructions
 

  • In a large pan that is big enough to fit the pasta, warm the olive oil over medium heat. Add the onion and fennel and sauté until the onion is tender and translucent and the fennel has almost softened, about 6 minutes.
  • Add the garlic, salt, pepper, fennel seeds (if using), and crushed red pepper and sauté until fragrant, about 1 minute. Add the wine and currants and cook until the liquid is almost fully reduced.
  • Add the anchovies and sardines, breaking them up in the pan with a wooden spoon, until heated through. Add the pine nuts and toss to combine.
  • Bring a large pot of water to a boil. Season the water with a handful of kosher salt. Add the pasta and cook until al dente. Reserve some of the pasta water (about 1 cup) before draining the pasta. Add the pasta to the pan with the sardine mixture and toss to combine. You can add some pasta water or a drizzle of olive oil to the pasta mixture if it looks a little dry. Garnish with reserved fennel fronds.

Notes

You can serve with toasted breadcrumbs if you’d like.
*To toast pine nuts, add them to a dry skillet over medium-low heat. Stir them around frequently until golden brown. Immediately transfer them to a plate so they don’t continue to brown in the hot skillet.
Make it plant-based: omit the anchovies and sardines, and add in a can of chickpeas, drained and smashed + ¼ cup capers.
Here are some other ways to try tinned sardines. Just read the package to make sure you’re getting what you want, such as in oil, bone-in or boneless etc.
• In a salad in place of tuna, an easy one to try is in a Nicoise Salad
• On toast with tomatoes and smashed avocado
• Chop them up and stir them into tomato sauce
• Swap them in place of other canned fish in a fish cake or fish patty
• Chop them up and add them to braised greens
• They’re natural with potatoes. Add them to my Italian Potato Salad
Tried this recipe?Let us know how it was!

 

Fish in Parchment with Fennel, Citrus and Olives Recipe

Some of the biggest challenges home cooks face are lack of time and accommodating different dietary preferences.  I am right there with you!  And this new fish in parchment recipe I am sharing is a dream come true.  It is not only healthful and delicious, but it’s quick to prepare, quick to cook and customizable.  You can use different fish, omit the vegetables or substitute other ones, add a spicy element, or keep it super plain for the choosier eaters.Continue reading

Roasted Lemon-Sumac Chicken Recipe

roasted lemon sumac chicken

ingredients for roasted lemon sumac chicken

Chicken is still the most popular protein in my classes, so I am always trying to come up with new flavor profiles for this versatile meat.  The seasonings I use for this roasted lemon sumac chicken are Middle Eastern and I love the tart, herbaceousness of sumac and za’atar together.  I use these spices/dried herbs a lot.  Don’t be put off by cooking a whole bird.  It’s easier than it looks and I find it much more economical, plus I can use the bones afterwards for stock.  2 in 1!  If your family eats white meat and dark meat, a whole bird is the way to go. Continue reading

French Onion Soup Recipe

healthy french onion soup | pamela salzman

If it wasn’t winter before this week, it sure is now. Not in Southern California, of course.  But for the rest of the country.  Although people in LA dress like it’s zero degrees when it’s 55.  It’s totally funny.  I cracked up when I saw this post on Pinterest last week:

50 degrees in California, 50 degrees in Michigan

So I figured that everyone would be in the mood for soup this week, no matter where you live!  I had completely forgotten about this delicious French onion soup I taught two years ago, until my husband asked me to make it.  My entire family, Mr. Picky included, are big soup fans and I love making it.  In general, soups are easy, flexible, reheat well and a good way to consume homemade bone broth, which I am convinced is so healing, immune-boosting and good for digestion.

lots of sliced onions

 

French onion soup is a classic, and I am not necessarily reinventing the wheel here, just sharing the way I like to make it.  And isn’t that the beauty of cooking?  Figuring out how to tweak recipes to your liking?  I prefer an onion soup that is loaded with onions and with a rich and flavorful broth.  I’ve tasted a few very lackluster onion soups and that is not this one!

healthy French onion soup | pamela salzman

healthy French onion soup | pamela salzman

The key to the broth is good stock and the proper alcohol.  Yes, you can serve soup with alcohol to children since the alcohol is burned off in the simmering process.  My kids have had plenty of alcohol in cooked foods and were not affected in the slightest.  Brandy or vermouth plus some white wine are my favorites.  I do not love this soup with red wine, personally.  Another tip I can offer is using the slicing disc in your food processor to slice all the onions.  It will take you all of 1 minute with no tears to do it this way.  If you have no food processor, get out your best knife and get close (not too close) to a big open flame, like a gas burner on your stove, and slice away.  The flame from the stove will burn the gases from the onions and you won’t cry.  Promise!

healthy French onion soup | pamela salzman

As for the cheesy toast, I personally don’t add the traditional Gruyere toast on top to mine because I can’t eat too much dairy, but my family loves that part.  My son adds toast only, I add chopped parsley, and my husband and daughters love toast + cheese.   I think it makes more sense to toast the bread and melt the cheese separately in the oven than broil it in the soup bowls.  The soup bowls get so incredibly hot and it’s not safe at all to serve such hot bowls to kids (or anyone.)  It’s much simpler to add the melted cheese toast to the soup bowl.  But you can broil it in the bowls, too.  I would serve this with a meal of roasted fish and a green vegetable or just a large, hearty salad.  This soup is all about comfort, warmth and total deliciousness.  One bite is like a cozy blanket wrapping itself around you.  What more could you need on a day like today?

healthy French onion soup | pamela salzman

French Onion Soup

Pamela
5 from 4 votes
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 4 Tablespoons unsalted butter
  • 4 pounds yellow onions about 6, halved and cut into ¼-inch slices
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 ½ teaspoons sea salt double this if your stock is unsalted
  • freshly ground black pepper to taste
  • 1 cup dry white wine or dry vermouth
  • ¼ cup Cognac or brandy
  • 4 cups rich chicken stock preferably homemade
  • 4 cups high quality beef broth or use mushroom stock or chicken stock
  • 6 ½- inch slices of baguette or French bread torn by hand
  • 6 ounces Gruyere shredded (or buy it pre-sliced)
  • a pinch of Parmesan cheese optional

Instructions
 

  • In a large, heavy-bottomed soup pot, melt butter over medium heat and add onions. COVER and cook 10 minutes.
  • UNCOVER, add thyme, bay leaves, salt, black pepper and cook onions until they are very soft and deep golden brown, stirring occasionally, about 45 minutes. I usually start at medium heat and then when I see the onions start to color, I drop to medium-low and then to low heat. This is the key step in this recipe. If the onions don’t get golden, the soup won’t have as much flavor. But you also don’t want to burn the onions because then the soup will taste bitter.
  • Stir in the wine and Cognac, scraping the bottom of the pot.
  • Stir in the stock and bring to a boil. Lower heat to a simmer, and cook uncovered, stirring occasionally, about 30 minutes longer. Remove the bay leaves and thyme sprigs. Taste for seasoning. Keep in mind that if you are adding cheese, you will be adding extra saltiness.
  • In the meantime, preheat the oven to 400 degrees, arrange the baguette slices or bread pieces on a baking sheet in one layer and bake until lightly golden, about 10 minutes.
  • Preheat the broiler to high and position the oven rack 6 inches from the heat. Either top each piece of toast with a handful of grated gruyere and broil until melted. Divide the soup between 6 bowls and top each soup bowl with a piece of cheese toast. OR place 6 oven-proof soup bowls or crocks on a rimmed baking sheet and fill each with soup. Top with the toasted bread and then the cheese. Broil a few minutes until cheese has melted.

Notes

This soup tastes even better the next day! If you want to double this, caramelize the onions in 2 pots. Otherwise it's too many onions at one time.
Tried this recipe?Let us know how it was!

 

Mini Risotto Cakes Recipe

mini risotto cakes | pamela salzman

One of my resolutions for 2016 is to entertain more at home than I did in 2015.  I used to invite friends over 2-3 times/month before I started teaching cooking classes full-time.  By the time Friday rolls around, I’m kind of over major food prep.  So cooking for friends fell by the wayside.  But I realized it’s also one of my favorite ways to spend my time so I need to find a way to bring that back into my life!

mini risotto cakes | pamela salzman

My goal is to entertain more simply with less pressure to make everything Pinterest and Insta-worthy.  Good friends don’t care.  I know this is true because when someone invites me over for a meal, I am more excited about spending quality time with my friends than what is on the menu.  So for my last blogpost of 2015, I thought I would share an easy, delicious and very popular recipe that might encourage you to invite friends over during the holidays.

mini risotto cakes | pamela salzman

These risotto cakes made an appearance in my Party Foods class last December and I remember the kids hoping there were some extra when they returned home from school.  I love it when I have a recipe which is just as popular with kids as adults!  Essentially, you take leftover risotto and form it into a small patty (1-2 bites each), coat that in beaten egg and bread crumbs and saute in olive oil in a skillet.  The good news is that you don’t have to make proper risotto for this recipe.  No stirring every 5 minutes or standing over the pot.  The only goal is to have a cold rice mixture that is sticky enough to form a little patty.

mini risotto cakes | pamela salzman

I have mixed feelings about rice since there are pros and cons to both brown and white rice (brown you have to soak + contains arsenic, white is lacking the fiber.)  So my rule of thumb is that if I don’t have time to soak brown rice, I go with white.  But I’m sure you could make this with short grain brown rice and just cook it for longer.   Either way, you can make the rice today, form the patties tomorrow and saute them before your friends come over on New Year’s Eve!  Keep them warm in a 250 degree oven for up to an hour if necessary.

mini risotto cakes | pamela salzman

What’s also nice about these little cakes is that you can eat them plain or top them with any number of toppings from store bought tapenade to pesto aioli (shown here — nothing more than pesto mixed with a little Vegenaise) to sautéed mushrooms or garlicky greens or a tomato compote.  You can also make them bigger and serve with a green salad for brunch, lunch or dinner.  A poached egg on top would round it all out.

mini risotto cakes | pamela salzman DSC_0132

In other news, and perhaps to help with possible new year’s resolutions, I am starting a new regular blogpost on Sundays, beginning January 3rd.  It will be a weekly dinner planner to offer inspiration and suggestions on what to make.  Many of my students have asked me for this, despite the fact I post my weekday dinners on Instagram and Facebook ;).  For those of you aspiring to cook more from scratch and use more natural, plant-based foods, I think this new weekly blogpost will come in handy.  Wishing you and yours a safe, happy, and healthy new year! xoxo

mini risotto cakes | pamela salzman

Mini Risotto Cakes

Pamela
Print Recipe Pin Recipe
Servings 24 cakes

Ingredients
  

  • 2 Tablespoons unrefined cold pressed, extra virgin olive oil + more for frying cakes
  • ½ medium onion finely chopped
  • 1 cup Arborio or carnaroli rice if you want to use short grain brown rice, adjust the cooking time according to the package instructions
  • 1 ¾ teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper or to taste
  • ½ cup dry white wine
  • 2 ½ cups chicken or vegetable stock preferably homemade
  • 2 large eggs
  • 1 ½ cups panko bread crumbs look for gluten-free bread crumbs to make this a GF recipe

Instructions
 

  • Heat 2 Tablespoons of olive oil in a large heavy-bottomed saucepan over medium heat, add the onion and cook until softened, about 5 minutes.
  • Add the rice and 1 ¾ teaspoons salt and ¼ teaspoon pepper and cook, stirring often, until rice starts to crackle, about 1 minute. Stir in the wine and let simmer, stirring often, until completely absorbed, about 1 to 2 minutes.
  • Add all the stock, stir to combine and bring to a boil. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the rice has absorbed the broth and is cooked through, about 10 to 12 minutes.
  • When the rice is done, taste for seasoning and remove to a large bowl and let sit until cooled to room temperature, about 40 minutes. Cover and refrigerate until completely chilled, at least 2 hours or overnight.
  • When risotto is fully chilled, place the eggs in a shallow dish and beat with a fork. Set aside. Place the panko bread crumbs in a second shallow dish and set aside.
  • Measuring about 2 Tablespoons per cake, form the risotto into small, round 1 ½ inch patties. If the risotto is sticking to your hands too much, moisten them with a little water. If the rice isn’t sticky enough and the patties aren’t holding together, squeeze the rice in your palm a couple of times until it sticks.
  • Working with 1 risotto cake at a time, coat it with egg, letting any excess drip off, then coat it evenly with the panko, pressing gently so the breadcrumbs adhere. You can do this in the morning and refrigerate until ready to sauté.
  • Heat a large frying pan over medium-high heat and add enough olive oil to generously coat the bottom of the pan. When the oil is hot, add the risotto cakes and fry until golden brown, about 2-3 minutes. Flip and continue cooking, adjusting the heat if necessary, until golden brown and heated through, about 2-3 minutes more.
  • You can keep the cakes warm in a 250 degree oven on a baking sheet if necessary or transfer to a paper towel lined plate. Serve hot.

Notes

You can also add sautéed kale or spinach to the risotto before cooling, or sautéed diced mushrooms. You can serve these with a little pesto or pesto aioli, warm tomato sauce or a red pepper sauce, whipped goat cheese or sautéed mushrooms on top.
Tried this recipe?Let us know how it was!

 

The best grilled marinated flank steak recipe

the best grilled marinated flank steak | pamela salzman

Such a bold claim I am making today with this flank steak recipe!  But that’s what Mr. Picky himself declared when I made this the first time many years ago.  And that’s what my nieces and nephews say when I cook this up for my family in the summertime.  As you know, I actually don’t even eat red meat, but I have tried this and I have to admit… it’s delicious!  I figured with Memorial Day weekend coming up (so excited to have a long weekend!), you might have invited a few friends over and are looking for the perfect grilled steak recipe.  This is it right here.  I also taught this in my classes a couple years ago and everyone loved it.  The ingredients are simple, you marinate it in the morning and it cooks up very quickly on the grill.  The marinade is what makes it so delicious and I especially love marinating grass-fed meat with a little soy sauce or tamari which really helps tenderize it.  Yum!

marinating the meat

As opposed to me, my family loves beef,  so I do cook it for them a few times a month.  I have talked about why I don’t think we should be overeating red meat on the blog before, and I have discussed my reasons for ONLY choosing grass-fed beef when I do buy it.  My opinion hasn’t changed at all.  When I do make animal protein for the family, it’s a small amount, usually 2-4 ounces.  Yes, even my husband eats that amount.  And if grass-fed isn’t available, I won’t buy corn-fed.  So if you’re going to eat beef — not a lot and make it grass-fed!

grilling flank steak and green onions

I have made this recipe two different ways.  In my classes, I pre-sliced the flank steak and marinated it already cut.  The advantage of this method is that it cooks super fast, about a minute per side and the marinade really gets throughout the meat.  If you’ve read my post about how to reduce your carcinogens when you grill, you’ll also remember one of the best strategies is to grill thin cuts so exposure to the grill is kept at a minimum.  Also, pre-cut meat is easier to serve during a cooking class because I don’t have to slice the meat when hungry people are waiting.  If you like rare beef however, you’re better off grilling the whole steak, letting it rest and then slicing it before serving.

or you can slice the steak before marinating

Whichever way you prepare it, here a few reminders about cooking steak:

  • flank steak can be hard to find because there aren’t too many “flanks”  on a cow.  Other acceptable subs are skirt steak, flap steak, or hanger steak.
  • don’t over marinate a thin cut like flank steak.  This marinade contains soy sauce which can make the meat mushy if you leave it in too long (like more than 12 hours.)
  • grass-fed contains less fat and therefore cooks more quickly;
  • grass-fed doesn’t stay as tender if it’s cooked well-done.  My answer for well-done grass-fee meat is to pour the juices from the cutting board on top of the meat and also serve it with a dressing or sauce to add moisture.
  • take the meat out of the fridge 30 minutes before to bring it to room temp so it cooks evenly;
  • always allow the cooked meat to rest, covered, for about 10 minutes before slicing so the juices redistribute themselves into the meat.  Don’t allow to rest too long, otherwise it will overcook (unless you want it well-done).
  • always cut against the grain for a more tender bite.  Look at the naturals lines in the meat and cut in the opposite direction.  If you cut with the grain, the meat will be chewy.

I generally serve this steak as is, but I don’t see why you couldn’t serve a salsa, an herb dressing or chopped grilled scallions on top.  Some good accompaniments are sautéed corn, wheat berry salad with lemon-tahini dressing, perfect spring salad, grilled artichokes, heirloom tomatoes with basil, roasted asparagus, just to suggest a few.

slice against the grain

the best grilled marinated flank steak | pamela salzman

The Best Grilled Marinated Flank Steak

Pamela
Print Recipe Pin Recipe
Servings 6 -8

Ingredients
  

  • ¼ cup shoyu naturally brewed soy sauce or GF tamari
  • 2 Tablespoons brown sugar
  • 2 Tablespoons dry white wine I also subbed rice vinegar once at it was still great
  • 2 large garlic cloves very finely chopped
  • 1 teaspoon toasted sesame oil*
  • 2 teaspoons unrefined cold-pressed extra-virgin olive oil
  • pinch of crushed red pepper or more to taste
  • 2 ½ pounds or whatever you can get grass-fed beef flank steak, cut across the grain on a diagonal into 1-inch thick slices or left whole (marinating can be longer if the steak is whole)

Instructions
 

  • In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil olive oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for 4 hours or up to 8 hours.
  • Heat a grill or a griddle over medium-high heat. Working in batches, grill the steak until the slices are browned and medium-rare, about 1-2 minutes per side. Transfer the steak to a serving platter and serve immediately.
  • OR grill the whole steak for 2 ½ to 3 minutes on each side for medium-rare. 4 minutes on each side for medium-well. Transfer meat to a cutting board and cover. Allow to rest for 5-10 minutes before slicing AGAINST the grain. Serve.

Notes

*You can use 1 Tablespoon of sesame oil and omit the olive oil + add a little chopped fresh ginger for a more Asian flavor.
Tried this recipe?Let us know how it was!

Baked chicken with tomatoes, olives and capers recipe (variations for GF and vegan!)

 

baked chicken with tomatoes, olives and capers | pamela salzman

I just finished teaching this recipe in my March classes and it was a huge hit!  I don’t even like chicken and I seemed to always be looking for a bite at the end of class.  I had so many requests to post this recipe that I had to oblige, even though the images aren’t totally the best.  I think this would be perfectly appropriate to prepare for Passover, with one minor adjustment.  And it’s a great recipe to adapt as cherry tomatoes and beefsteak tomatoes become available.

pepper the chicken before dredging

The recipe is basically a braise, but the chicken is cooked uncovered for most of the time, which is why I call it Baked Chicken, versus Braised Chicken.  But the formula is still very much the same — browning the meat first to create flavor and color, sauteing onions, deglazing, putting meat back in and baking in the oven until cooked through.  Once you understand the steps, you can start making up your own recipe or adapting recipes like this one with other ingredients or flavors.

dredge the chicken lightly with flour

I personally like using bone-in, skin-on pieces of chicken since I think they taste better and stay a little moister, especially breast pieces.  Unfortunately, cooking with bone-in, skin-on pieces takes longer than boneless, skinless and may not be a great option for those of you needing a really fast recipe for after work.  Fortunately, this recipe can be adapted for cutlets and even a slow cooker, so look for those options in the instructions.

olives, capers, thyme, jars of tomatoes

This dish produces very tender, flavorful chicken, as well as the accompanying onions and sauce.  In the ingredient list it offers the option of draining the juice from the jar of tomatoes or keeping it.  Here’s my thought process on that one:  if you will be serving the chicken with noodles or pasta, polenta, mashed potatoes or something that would welcome a lot of sauce, then you should keep the juice.  Otherwise, drain the juice and just use the tomato pieces.  I also love this dish during cherry tomato season, when I will use 1 1/2 pounds of  halved sweet cherry tomatoes in place of the jarred, and basil leaves instead of the thyme.  Large vine-ripened tomatoes that have been blanched and chopped are also great.  Both of these options create a much lighter, fresher dish.  But every variation is very delicious.

deglaze with wine and tomatoes

Other adaptations I discussed in class:

  • subbing fennel for half the onion
  • omitting the olives and adding chopped mushrooms with the onions
  • adding a healthy pinch of crushed red pepper flakes with the garlic
  • in the summer, subbing sliced sweet bell pepper for some of the onion
  • searing cauliflower steaks and using those in place of the chicken for a vegetarian/vegan option

add the olives capers and thyme

 

nestle chicken in the tomato mixture

I always use breasts when I teach because most of my students prefer white meat, and therefore it’s just easier for me to buy all breasts.  You can certainly use any part of the chicken you want.  In fact, it’s more economical to buy a whole chicken and have the butcher cut it into pieces for you.  But I highly recommend not buying 1 breast per person.  It’s too much meat to eat in one sitting, unless you are an Olympian or a body builder!  I have never actually seen anyone at my house or at a dinner party eat an entire breast.  I have seen people cut them in half and push one piece off to the side and just each one half.  What I love to do is prepare the breasts, allowing for 1/2 per person, and removing the bones after the chicken is cooked and has rested a bit.  Then I slice the meat on an angle.  It’s much more manageable to eat it this way, as well as more elegant and attractive to serve.  See this post on the gloves I use to get down and dirty when I carve chicken!

Let me know if you have specific questions about timing or with what sides to serve this.  Hope your holiday planning is going well!

baked chicken with tomatoes, olives and capers | pamela salzman

 

 

 
 
 

 
 
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A post shared by Pamela Salzman (@pamelasalzman)

Baked Chicken with Tomatoes, Olives and Capers

Pamela
5 from 4 votes
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Servings 6

Ingredients
  

  • 3 ½ pounds bone-in skin-on chicken pieces, sprinkled with 2 teaspoons kosher salt when you get home from the market unless you are using kosher chicken which you should not salt (read this post on how and why to season your chicken in advance)
  • ¼ teaspoon freshly ground black pepper
  • Flour for dredging all-purpose, spelt, GF flour, etc. -- use matzoh cake meal for Passover
  • 2 Tablespoons unrefined cold-pressed, extra-virgin olive oil, divided
  • 1 ½ medium onions cut through the root into sixths or eighths (or sliced thinly, but I like wedges better in this recipe)
  • 3 cloves garlic thinly sliced
  • 1 teaspoon sea salt
  • 1 18- ounce jar diced tomatoes with the juice or drain juice for less sauce (I like Jovial in glass jars. Read this post why.)
  • ¼ cup dry white wine
  • ¼ cup chicken stock vegetable stock or more white wine
  • 6 fresh thyme sprigs or large basil leaves in the summer/fall
  • ½ cup pitted olives such as kalamata or Bella di Cerignola
  • 2 Tablespoons capers drained
  • chopped parsley for garnish if desired

Instructions
 

  • Preheat the oven to 400 degrees. Pat the chicken dry and season with black pepper. Dredge in flour, shaking off any excess.
  • In a 12-inch ovenproof skillet or Dutch oven, heat 1 Tablespoon of the olive oil over medium heat. Add the chicken pieces in one layer and brown on both sides. Transfer to a plate and reserve.
  • If the pan looks dry, add a little oil. If it looks like there’s more than 2 Tablespoons oil, drain a bit off. Add the onions, cook over medium heat, stirring occasionally, until softened and lightly browned. Add the garlic and sea salt and cook until fragrant, about 1 minute.
  • Add the tomatoes, white wine, stock and cook, scraping any brown bits on bottom of the pan.
  • Arrange the thyme, olives and capers over the onion mixture. Place the browned chicken pieces side by side on top. Bring the mixture to a simmer. Cover and place in the oven.
  • After 15 minutes, baste the chicken with the juices in the pot. Continue cooking, uncovered, for an additional 30-40 minutes (depending on thickness), basting every 10 minutes if you have time. Sprinkle with parsley and serve. (You can also cook covered on the stove over low heat for 30 minutes.)

Notes

For a boneless, skinless version, check out my recipe for Lemon –Thyme Chicken Cutlets and follow the same directions.
For a slow cooker version, use skinless chicken and  3 Tablespoons each of stock and wine instead of 4.  Follow same directions, but after deglazing, pour everything into the slow cooker and cook for 4-5 hours on HIGH or 6-8 on LOW.
Tried this recipe?Let us know how it was!

 

 

Hen of the Woods Mushroom Toast Recipe

Hen of the Woods Mushroom Toast | Pamela Salzman

I don’t eat out that much, but one of my favorite restaurants in Los Angeles is Gjelina in Venice.  I would probably go there more often, but getting a table at a reasonable hour is impossible!  Before my first visit a few years ago, a friend strongly suggested I order the Mushroom Toast.  Let me just say that when I saw items on the menu like “Crispy Purple Peruvian Potatoes!” and “Moroccan Chickpea and Black Kale Stew!,” (I used the exclamation points, Gjelina did not) I wasn’t overly excited about “Mushroom Toast.”  But I trust my friend and ordered the mushroom toast and it was ONE OF THE BEST THINGS I HAVE EVER EATEN.  Delicate, earthy mushrooms in a light, creamy white wine-infused sauce, all poured over grilled bread and drizzled with truffle oil, the nooks and crannies of the toast catching every bit of mushroom juiciness.  It was so delicious, I actually had dreams about it that night.  True story!

Hen of the Woods Mushrooms, aka Maitake mushrooms

 

chop the mushrooms of break apart with your hands

The problem is that Gjelina doesn’t share their recipes, at least not with little old me.  So after a game of 20 questions with my waiter, I had a game plan for attempting to recreate this dish at home.  The ingredients are ones I never would have thought to put together on my own: Hen of the Woods mushrooms (what??), creme fraiche and truffle oil.  Now I may not have gotten the recipe exactly right, and in fact I do believe my version is less rich and creamy, but I am so obsessed with the way this turned out, that I don’t care how different mine is.  First of all, even though I don’t eat too much bread, I think anything on grilled bread is DE-licious!  And grilled bread rubbed with garlic is SUPER DE-licious!

grilling bread

But mushrooms are the star of this show and Hen of the Woods mushrooms are so meaty and earthy with the most delicate texture.  They also go by the name “Maitake” mushrooms.  I found them easily at Whole Foods and I have seen them at several local farmers markets.  I will warn you, they are pricey, so if you can’t find them or you don’t want to spend the money, you can use oyster or chanterelle mushrooms.  You really can’t use button mushrooms or Portobellos in this recipe.  I tried them here, and they’re too firm.  You really need something light and delicate.  Japanese mushrooms, including Maitake, are really good for you and contain loads of immune-boosting compounds and have even been shown to have anti-cancer and anti-tumor compounds.  They also have less water than traditional mushrooms, so they actually have a more mushroom-y flavor.  Yum!

reduce to a thickened sauce

I really went for it and bought truffle oil at Sur La Table to finish off the dish the way they do at Gjelina.  Yes, this mushroom mixture is already rich enough with the creme fraiche and the butter and the olive oil, but good gracious, a drizzle of truffle oil takes this over the top.  Unfortunately, I couldn’t find truffle oil locally that was totally pure, without “truffle flavoring.”  But a quick search on amazon.com provided a few choices for all-natural truffle oils (like this one from JR Mushrooms & Specialties.)

pour the the mushrooms with the sauce over the toasts

a little garnish makes these look prettier

I taught this recipe in my class this month and more than one person asked, “why is this so good?”  It’s really everything, and not just one thing.  The grilled bread, the garlic rubbed on the grilled bread, the meaty, delicate mushrooms, the tangy creme fraiche (which is really just French sour cream), and the truffle oil all make this something so special.  The way I made it in these pictures would be amazing as an appetizer on a plate with or without a fresh green salad.  Or you can opt for a smaller piece of toast and serve this as an hors d’oeuvre, although it can be a tad messy.  I think even for brunch with a fried egg on top would be amazing.  Hoping you try this and love it as much as I do!

Hen of the Woods Mushroom Toasts

Hen of the Woods Mushroom Toast

Pamela, inspired by Gjelina Restaurant
5 from 1 vote
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Ingredients
  

  • 3 large slices of crusty peasant bread about ½-inch thick
  • 2 Tablespoons extra-virgin olive oil + additional for brushing bread
  • 1 whole garlic clove + 2 cloves minced
  • 10 ounces Hen of the Woods mushrooms aka Maitake, chopped or broken apart with your hands
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground pepper or to taste
  • ¼ cup dry white wine
  • 1 cup chicken vegetable or mushroom stock
  • 6 Tablespoons crème fraiche
  • 2 Tablespoons unsalted butter
  • Truffle oil to drizzle
  • Chopped fresh chives for garnish optional

Instructions
 

  • Preheat a grill over medium heat.
  • Brush both sides of bread with olive oil.  Grill bread on both sides until toasted and slightly charred.  Thinly slice the end off of the whole garlic clove and rub one side of each piece of bread with the cut side of the garlic.  Cut the bread in half crosswise and arrange on a platter.
  • In a large sauté pan, warm the olive oil over medium heat.  Add garlic and sauté for 30 seconds or until fragrant.  Add mushrooms, salt and pepper and sauté until softened.
  • Add wine and cook until liquid is almost completely absorbed.
  • Stir in chicken stock and cook until reduced by half, about 10 minutes.  Whisk in crème fraiche and butter and cook until slightly thickened, but still saucy.
  • Spoon mushroom mixture with sauce over toasts.  Drizzle with truffle oil and a sprinkle of chopped fresh chives, if desired, and serve immediately.
Tried this recipe?Let us know how it was!