Recipe for spaghetti with canned sardines and lemons

Recipe for spaghetti with canned sardines and lemons

Olivier Poles

This small blue whale has been fishing for hundreds of years along the coasts of the Atlantic and Mediterranean. If eaten fresh, its protection is always an important issue for men; During the Gallo-Roman period, we prepared ginger, minced, salted, and mackerel sardines.

In the 15th century, brin or smoking was used. In the 17th century, a new method of protection called pressure was introduced, which was loaded with sulfide salt into barrels that could be stored for several months. In 1795 everything changes, with revolutionary invention, we owe it to Nicholas Apart for cooking and dessert. Packaging involves heating food and then adding it to an airtight container to kill bacteria. This is the principle of tin.

Sardines were the first fish to use this method, and the first canned sardines were made in 1810 by Nantes Joseph Colin. In 1824 his son Joseph-Pierre opened one of the first industrial canisters in Nantes… the road was open and others appeared in the 1830s.

Then we see the famous tin boxes we know. In the following years, this sector has shown remarkable growth. In 1850 there were 25 fishing factories in France; These began to be exported to other lands, including Britain and the United States. After 25 years, there are 150 factories producing more than 50,000 sardines a year! Other fish, such as tuna, were packaged in the 1920’s, and today there are only about 15 sugarcane left in France.

Recipe for spaghetti with canned sardines and lemons

Ingredients:
– 1 can of sardines
– 2 tbsp caper
– 100 grams of spaghetti
– 1 organic lemon
– 1 teaspoon
– 1 quintal of garlic
– olive oil
1. Cook the spaghetti al dente and keep 10 cm in boiling water

2. Heat the olive oil in a saucepan over medium heat, add the chopped onion, finely chopped sardines, garlic, lemon zest, kaffir and a squeeze of lemon juice.

3. Add the pasta to the boiling water and spread the spaghetti

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