Few things pair as perfectly with sardines than olive oil, and one of those things is tomato sauce.
Its meaty body and natural acidity land a flawless counterpunch to the fishes’ natural fats and if you’ve never tried it, we promise this offering will make you a believer. We find it perfect atop warm sourdough, smeared with a bit of the sauce, and love it also as a secret ingredient alongside chili flakes in an easy, weeknight arrabbiata.
TASTING: flaky, bright, sweet
PAIRING: mild red wines
SERVING: ricotta salata, caper berries
INGREDIENTS: Sardines, Tomato, Olive Oil, Salt
CAUGHT IN: Iberian Peninsula
Sardine swam relaxed. But she was taken by surprise. The tide went up, up, up. It was the highest tide that has ever been seen. A giant wave hit the sand on the beach. Another wave came through the fields. Wave goes wave comes, Sardine found himself in the middle of a vegetable garden. He started talking with fruits, tubers, vegetables and legumes. Open-mouthed, everyone welcomed him. But nobody knew how to help. What to do with a special guest who suddenly appears? The olives gave it its best oil. And the tomato made him a soft and aromatic bed. And a new friendship was born between good companies.
– Ati Manel
Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked).
