Description
Ingredients: Sardines (Sardina pilchardus) 60%, pissaladière 26% (onions, extra virgin olive oil, water, black olives, anchovy paste, garlic, sugar, spices and aromatic plants), extra virgin olive oil, salt.
Ferrigno La Bonne Mer Sardines à la Pissaladière (Onions, Anchovies, Black Olives)
$7.00
Pissaladière is a Provençal open tart resembling pizza, typically made with onions, anchovies, and black olives. It’s also great with sardines.
115g (4 oz) tin
In stock
Reviews
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kholthaus1 (verified owner) –
I am basing this review on the two sardines I had out of this tin. My wife had the rest, and loved them. overall I liked this sardine, although the flavor was a little muted for me. I do recommend this tin. the tin art is excellent!
Hream McDan (verified owner) –
Very good tin from Ferrigno, and I do agree with kholthaus1 that they are a little muted. So many onion bits that it almost felt like it was intended to be French onion soup in there, which sounds like an insult but isn’t. Milder flavor and lower salt levels than I generally want (and what Ferrigno usually has) but adding some salt and pepper is an easy thing to do. Would be perfect on crusty bread, which in hindsight is what I should ABSOLUTELY have done.
French onion soup with sardines. Who knew that this combination would work, but it does. This is perfectly fine as an eat-from-the-tin option but no need to repeat my mistake of doing it that way – warm these up, toast up some bread, get a spoon so you get all the onion bits, add salt and pepper. I’ll be doing exactly that when I buy these again. Recommended.
Isaac Zisman (verified owner) –
Three large pilchards with a bit of scales and tail bones appeared once opening this quite… idiosyncratically decorated can. I think I was hoping for more of the bright, punchy flavors of an olive-lemon-garlic flavor, rather than the predominantly onion taste of these Sardines à la Pissaladière–an aroma more coastline than coastal, you might say. Inoffensive taste, if a little generic, slightly dry texture. I imagine these would be great cooked into a dish or on a baked item. I think I’d rather make a sauce myself and dress up a regular olive oil sardine.