Small sardines on creamy carrot rice
- 1 big can white tuna in olive oil
- 3 eggs
- 1 bundle of spinach
- 2 garlic cloves
- 65 ml cream
- Virgin olive oil
- Five pepper
- Salt
Wash and dry well the fresh spinach (can be also frozen), and cut into medium-size pieces.
Sauté the spinach and the filleted garlic with two spoonful of olive oil in a frying pan. When browned, low the heat to the minimum and add the 3 eggs without beating them and a little glass of cream. Stir constantly with a wooden spoon until obtaining a creamy texture. Be careful the egg does not set up.
Add the white tuna previously drained and keep stirring for two minutes. Add a pinch of salt and a pinch of five pepper before removing from the heat.
[printable version]

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