Bruschetta alle Sardine – Sardines Bruschetta

Sardines are one of the basic staples of the Mediterranean diet. Sustainable, cheap, and easily available when canned, they represent -together with anchovies and mackerel- the most important source of Omega 3 fatty acid for millions of people around the Mediterranean basin, as well as around the world. They are also rich in proteins and vitamin D and B12, making them a possible key ingredient in a healthy and responsible diet.

The fact that sardines can be preserved, keeping their health benefits, was known since the ancient Greeks and Romans, who used salt or vinegar to preserve them. The canning industry became very important in modern times, not only in Europe (Italy, Spain, Portugal, Scotland all exported canned sardines), but in the US as well: think of Monterey Canning Row, where the business exploded at the beginning of the 20th century, because of the increased demand created by the first world war.

In more recent times sardines lost a bit of their shine, especially in the US, thanks to the availability of many more kinds of fish, as well as a lot of different types of food in general, and a growing economy. This is a pity, because the cost of food often does not reflect the amount of healthy characteristics it contains.

Today we will prepare one of the simplest and most delicious recipes ever: bruschetta with sardines in oil. Be advised, it’s addictive, and could become your favorite quick lunch!


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)