tag:blogger.com,1999:blog-3050892686007530239.post2141311775328582597..comments2024-03-24T06:38:45.705-10:00Comments on Honey From Rock: Pasta With Herbs and SardinesUnknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3050892686007530239.post-70156680128451281382010-06-10T23:25:03.827-10:002010-06-10T23:25:03.827-10:00I have been wanting to try this recipe and I am no...I have been wanting to try this recipe and I am noting your tip on the cilantro (one of my favorite herbs).<br />It looks delicious--a great pick! ;-)Deb in Hawaiihttps://www.blogger.com/profile/12753889028487254096noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-29595799464478988142010-06-07T06:10:39.626-10:002010-06-07T06:10:39.626-10:00I love sardines! To be honest with you, I probably...I love sardines! To be honest with you, I probably eat them about 3x a week and my kids will go through a couple of cans in a flash! To a good Italian girl, you can't go wrong with pasta and fish!Giovannahttps://www.blogger.com/profile/07293813463598024256noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-45656761863287220062010-06-07T04:27:54.376-10:002010-06-07T04:27:54.376-10:00Your pasta sounds wonderful. I think I'd try i...Your pasta sounds wonderful. I think I'd try it with anchovies though. Not much experience with sardines.Carla and Michaelhttps://www.blogger.com/profile/11601871255242766861noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-10944590484984881512010-06-06T13:31:38.611-10:002010-06-06T13:31:38.611-10:00I am excited to give this one a whirl! I love cil...I am excited to give this one a whirl! I love cilantro and I have never used sardines so it will be an adventure! Looks lovely!Tiffhttps://www.blogger.com/profile/16069896033150473372noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-4046203275375030182010-06-06T10:40:40.183-10:002010-06-06T10:40:40.183-10:00I love sardines! Great choice!I love sardines! Great choice!The Burmese Momhttps://www.blogger.com/profile/16094345724574322896noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-76968544213236934962010-06-04T13:46:12.068-10:002010-06-04T13:46:12.068-10:00I can see how the cilantro would really wake up th...I can see how the cilantro would really wake up the flavors in this. I have never had sardines before, but any pasta dish is an A+ in my book ;-)Kimhttps://www.blogger.com/profile/08731435798319897025noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-1103169202844774642010-06-04T13:00:27.871-10:002010-06-04T13:00:27.871-10:00Thanks all, and, yes Martin the preserved lemons a...Thanks all, and, yes Martin the preserved lemons are awesome, and usually I find myself wishing I had added even more to whatever I've put them in.Claudiahttps://www.blogger.com/profile/04373419551112159105noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-45127555965516591222010-06-04T10:41:30.669-10:002010-06-04T10:41:30.669-10:00I love anything with capers and adding cilantro is...I love anything with capers and adding cilantro is always a good call! I bet some acid, maybe lemons, would have added some zip as well!Joannehttps://www.blogger.com/profile/17133232352924060797noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-61303817280985926172010-06-04T01:36:12.182-10:002010-06-04T01:36:12.182-10:00Nothing like herbs to change up any dish. I love ...Nothing like herbs to change up any dish. I love what you did with this one. Thanks for sharing with Presto Pasta Nights.Ruth Danielshttps://www.blogger.com/profile/11173472189049022779noreply@blogger.comtag:blogger.com,1999:blog-3050892686007530239.post-81711634333081914722010-06-03T17:26:11.530-10:002010-06-03T17:26:11.530-10:00Using cilantro sounds like a good idea. I tried th...Using cilantro sounds like a good idea. I tried the original Bittman recipe, too, because it looked so simple but, as you did, I found it rather flat. Salt-preserved lemons may also have added something. The grated zest distributes very evenly through the whole dish. I can imagine chopped preserved lemon giving little bursts of lemon and salt, which seems much more fun.Martin Zibauerhttp://cottagefeast.cottagelife.com/noreply@blogger.com