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@moms_kin15: akkhh eriickk ini terlalu cakepp😫 #yusofie #erick #dramachina #fypage

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Friday 07 November 2025 07:43:12 GMT
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Sardine Lemon Pasta Salad 🐟 Tinned Fish Talk Listen to the full podcast episode from Milk Street Radio wherever you get your podcasts @177milkstreet 1 tin sardines in olive oil 2 ounces dry pasta 1 cup snap peas, bias cut 1 stalk celery, bias cut 1 shallot, thinly sliced 1 lemon, zested and juiced 3 tablespoons olive oil 1 teaspoon dijon mustard kosher salt handful celery leaves, chopped Bring a pot of salted water to a boil and cook the pasta according to package directions. In a large bowl, prepare an ice bath with equal parts ice and water. Add the snap peas and celery to the boiling water and blanch for 2 minutes. Transfer to the ice bath to cool. Rinse the shallots in the ice bath then drain to reduce their spicy bite. Drain the oil from the tin of sardines into a large mixing bowl. Whisk in the lemon zest and juice, olive oil, and dijon mustard. Season to taste with kosher salt. Add the sardines from the tin, cooked pasta, drained snap peas, celery, shallot, and celery leaves. Toss to evenly coat. Taste and adjust seasoning with additional kosher salt if desired.
Sardine Lemon Pasta Salad 🐟 Tinned Fish Talk Listen to the full podcast episode from Milk Street Radio wherever you get your podcasts @177milkstreet 1 tin sardines in olive oil 2 ounces dry pasta 1 cup snap peas, bias cut 1 stalk celery, bias cut 1 shallot, thinly sliced 1 lemon, zested and juiced 3 tablespoons olive oil 1 teaspoon dijon mustard kosher salt handful celery leaves, chopped Bring a pot of salted water to a boil and cook the pasta according to package directions. In a large bowl, prepare an ice bath with equal parts ice and water. Add the snap peas and celery to the boiling water and blanch for 2 minutes. Transfer to the ice bath to cool. Rinse the shallots in the ice bath then drain to reduce their spicy bite. Drain the oil from the tin of sardines into a large mixing bowl. Whisk in the lemon zest and juice, olive oil, and dijon mustard. Season to taste with kosher salt. Add the sardines from the tin, cooked pasta, drained snap peas, celery, shallot, and celery leaves. Toss to evenly coat. Taste and adjust seasoning with additional kosher salt if desired.

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