Some days, just thinking about having to make dinner makes you crazy. You arrive home late, with your head still in work mode, it's hot, you're tired and what you have in the fridge looks at you as if it were a poorly posed riddle. In that context, the quickest solution is usually the most tempting. The problem is that not all of them are equally interesting from a nutritional point of view.
At an intermediate point between a functional kitchen and getting out of trouble, there is a wild card for these cases that never fails: the sardine can. A food that provides proteins of high biological value, omega-3, calcium and vitamin D, in addition to providing a tasty bite ready in seconds.
However, if you want to take them to the next level, chef Martín Berasategui has a preparation that is as simple as it is delicious, which he shared on TVE. An improvised recipe that turns a basic preserve into something that, without exaggeration, borders on “guarrindongada” (as he calls it) gourmet.
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♬ original sound – Cocina RTVE
We only need: canned sardines, cheese, fresh parsley, water and extra virgin olive oil. Only with these ingredients we managed to transform what would normally be an emergency solution into a cream with which to spread good toast.
The key is in the texture. First, the sardine is crushed with part of its oil, the water, the cheeses and the parsley. Then, the olive oil is added little by little while the mixture emulsifies (as if we were making mayonnaise). The objective is to achieve a fine, smooth cream that is much more effective than its origin might suggest. Then we can put it in the refrigerator and let it cool for a better result and, finally, serve with toasted bread.
The preparation itself is popularly known as “the recipe of 100”, due to the symmetrical measurements of its main ingredients. In addition, it is a perfect example of how a handful of basic pantry ingredients can make dinner happen without becoming boring or strictly functional. You just have to know how.
Cover photo | @martinberasategui and Tannis Sullivan
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