| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 4 |
|
Cans sardines packed in oil |
| 3 |
|
Large yellow onions, halves |
|
|
And thinly sliced |
| 2 |
|
Large fennel bulbs, stems |
|
|
And fronds removed, halved |
|
|
Thinly sliced |
| 3 |
|
Large cloves garlic, minced |
|
|
Salt and pepper to taste |
| 1/2 |
c |
White wine |
INSTRUCTIONS
Removed the sardines from the cans, set aside. Drain the oil from the cans
into a large skillet and heat over medium heat. Add the onions, fennel and
garlic and cook, stirring occasionally, until the vegetables are very soft
but not browned (about 5 minutes). Season with salt and pepper. Place the
onion relish on a platter and keep warm. Add the white wine to the pan and
simmer 2 or 3 minutes. Add the sardines and cook until pan juices on top
of the relish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is glorified by a thankful heart.”