Adapted from a recipe of my friend Ralph’s mom, Diane Klotzbaugh
Serves 4
2 Tbl extra-virgin olive oil
1 large yellow onion, finely chopped
4 stalks celery, finely chopped
4 cloves garlic, finely minced
4 cans skinless,boneless sardines, packed in olive oil
1 can anchovies, packed in olive oil
Lots and lots of ground black pepper
In a large sauté pan over medium-low to medium heat, sweat the onion, celery and garlic in the olive oil until translucent and meltingly tender, stirring occasionally, about 20 minutes. Add the sardines and anchovies, along with their oil, to the pan. Continue to cook, stirring occasionally and breaking up the fish a bit with the back of a wooden spoon, until the fish appear to melt into the vegetables, and most of the liquid gets absorbed, about 20 minutes more. Season really generously with tons of ground black pepper. Serve hot with crostini and vegetable crudités.
