Rosa Arda, in her blog, tells us how to turn sardines into a delicious dish through a beautiful and fun recipe.
La Sardina and Velocidadcuchara!!!
This is the story of how a sardine dish becomes delicious in a recipe published by one of my best students in the courses I teach on creative photography.
With the recent launch of the camera La Sardina, which has made an international presence on Lomography, I decided to propose to my friend Rosa Arda, a blogger on Velocidadcuchara, to publish a recipe that had sardines as its main ingredient. So, Rosa went to work to recover a traditional family recipe.
Following directions carefully on the link below, you can make and taste a delicacy which is very easy to prepare. Rosa had the opportunity to use a prototype of the La Sardina camera to do some instant Lomography.
Rosa’s story is exemplary; she is a nurse by profession, photography enthusiast, and passionate lover of good food. For some time now, Rosa’s blog, set up with the help of her husband, currently receives over 400,000 visits a month and enjoys success in this exciting world of media bloggers.
Conclusion: put together enthusiasm, creativity, analog photography, good food, and an ingredient and energy as traditional as the Sardine = Total Explosive Results."
Now, you can try this fun and easy recipe, but before you sink your teeth into those sardines, take a souvenir photograph with Lomography’s new camera, La Sardina!
Here’s a translation of the recipe taken from the Velocidadcuchara blog:
“Lomography” Sardines Baked with Potatoes
Ingredients (varies depending on the number of people):
For the sardines:
500g of whole sardines (for 2-3 people)
foil (for baking)
For cachelos (potatoes with skin on boiled with salt and bay leaves):
2 potatoes per person (yesterday, I ate alone)
1 bay leaf
1 . Wash the potatoes well so it won’t have any soil on the skin. Depending on how much you’re going to need, put it in a glass container (my case) or Varoma steamer. Put between 750ml to 1 liter of water in the glass (depending on the number of potatoes), then put salt and bay leaves. Set the Varoma for 35 minutes, speed 3, and medium.
If you just used the glass basket, set it to 212ºF. Check if they are tender by piercing with a fork. Do not despair, and attack the mutant potatoes! You know, so much photo stress. XD
2 . Preheat oven to 428ºF. Meanwhile, take the plate from the oven and wrap it with silver paper. Sprinkle with coarse salt, place the sardines well on top, and sprinkle with salt again. Place it in the oven and cook for about 10 minutes. The roasting time depends on the size of sardines, so watch it carefully!
3 . Prepare a typical salad of lettuce, tomato, and onions. The sardine dish is served with bread. Galicia is often used to corn bread that I personally like a lot, but I’ve never seen it in Madrid.
Note: Because potatoes take longer to cook, you must calculate the time to have everything done, and serve the dish hot. Cachelos are eaten without skin, and you will see that the skin comes out very easily. I like the skin and all, but I’m not a role model: D
Pasquale says: “The future is analogue”.
I love using film again.
More info on Lomography.es
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