Sardella is a savory Calabrian-style red spread, slicked with olive oil and packed with that irresistible tinned-fish depth, meant to be spooned generously over bread, potatoes, or grilled vegetables. It is often more of an accompaniment than a centerpiece, yet frequently the most memorable element of the meal.

A Word About California Extra Virgin Olive Oil:

Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.

Sardella’s Journey: From Calabria to Brazilian Tables

In Brazil, sardella stands as a legacy of the Italian diaspora, particularly in the south, where Calabrian flavors adapted naturally. Anchovies, sardines, peppers, garlic, and chili are ingredients that traveled well, preserved well, and made sense in immigrant kitchens shaped by both memory and necessity. Over time, sardella became a fixture in Brazilian Italian restaurants, less a fixed recipe than a tradition.

Its intensity and vivacity call for something sturdy, which is why crisp smashed potatoes work so well here. Their creamy interiors and crackling edges balance the richness and salinity of the spread.

The Secret to a Glossy, Deeply Flavored Sardella

This version follows the classic technique of cooking tomato paste in olive oil to deepen its sweetness before incorporating the blended mixture, a method I learned through my husband’s family and one that proves useful across many preparations in their cuisine. The result is a glossy, concentrated sardella with rounded heat and depth. And a surprisingly irresistible use of tinned fish.

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Sardella with Batatas ao Murro

Jaíne Mackievicz

Sardella is a savory Calabrian-style red spread, slicked with olive oil and packed with that irresistible tinned-fish depth, meant to be spooned generously over bread, potatoes, or grilled vegetables.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer

Cuisine Brazilian, Italian

Servings 6 servings

Calories 319 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Sardella

• 2 large red bell peppers, chopped
• 1 medium red onion, chopped
• 3 garlic cloves, peeled
• 7.5 ounces sardines, drained
• 2 ounces anchovies in olive oil, with the oil
• 1 tsp red chili flakes, adjust to taste
• ¼ cup extra-virgin olive oil, plus more as needed
• ¼ cup tomato paste
• Salt to taste

Smashed Potatoes

• 2 lb small potatoes, skin on
• Extra virgin olive oil
• Coarse salt and freshly cracked black pepper
• Fresh rosemary or thyme, optional

Instructions

 

• Place the potatoes in a large pot and cover with cold, well-salted water. Set over high heat and bring to a boil. Cook until the potatoes are tender but not falling apart. Drain and set aside.
• Meanwhile, preheat the oven to 425°F (220°C).
• Arrange the drained potatoes on a baking sheet. Gently smash each potato with the bottom of a glass, drizzle generously with olive oil, season with salt and pepper, and transfer to the oven. Roast for 30 to 40 minutes, turning once halfway through, until golden and crisp on both sides.
• While the potatoes roast, prepare the sardella. Add the bell peppers, onion, garlic, sardines, anchovies (with their oil), and red chili flakes to a blender. Blend until completely smooth.
• Heat the olive oil in a wide skillet over medium heat. Add the tomato paste and cook, stirring, for about 5 minutes, until it darkens slightly and smells sweet and toasted.
• Carefully add the blended mixture to the skillet. Cook over medium-low heat, stirring often, for 10 to 15 minutes, until thick, glossy, and concentrated. Add more olive oil if needed. Taste and adjust salt.
• Serve the sardella warm or at room temperature alongside the crispy smashed potatoes.

Nutrition

Calories: 319kcalCarbohydrates: 33gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 58mgSodium: 559mgPotassium: 1062mgFiber: 5gSugar: 5gVitamin A: 1553IUVitamin C: 85mgCalcium: 190mgIron: 3mg

Keyword anchovies, crispy potatoes, red pepper spread, roasted potatoes, Sardella, sardines, tinned fish

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Get to Know Our CA GROWN Creator, Jaíne Mackievicz 

Jaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child.

She had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne wrote a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When the Julia Child Foundation + Food Network were casting the 2022 Julia Child Challenge, Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, Dinner at Jaíne’s.

More of Jaíne’s Recipes To Try Next!