Pollastrini offers a rare gift in the tinned fish world: an actually worthy tomato sauce, a proper marinara. In this case it’s the spicy edition, which actually has some pleasant hot pepper hit, but the regular sauce is good, too.
Four medium-sized pilchards, as seen here, are the norm for this product, although sometimes I’ve cracked the lid to discover three larger fellows. Whichever the case, the fish have some elbow room—they’re NOT packed like sardines—which means more sauce and more chances to marinate in that sauce. Good decisions there, Pollastrini.
For me breakfast today I boiled up a pot of corn grits into which I grated sharp cheddar and jalapeños. I also sautéed some of our earliest tomatoes, and finished the platter with chives and oregano. Classically, folks would top this with shrimp, but shellfish is poison to my picky immune system, so tender-yet-solid fish like these are my go-to. Who doesn’t love not dying at the breakfast table?
Side Note: That 4th snapshot is to highlight that we have Pollastrini to thank for the whole “chicken of the sea” thing—these roosters strut under all their pull-tabs.
(Side Side Note: That’s not true. But those darn chickens—what the heck are they doing there??)
by DreweyD
5 Comments
Looks amazing.
Nothing about that nutrition label makes sense.
Chicken in Italian is «pollo», which gave us «poultry». I don’t speak much Italian but I imagine the family name Pollastrini could mean something like «small chicken» or maybe «someone who raises chicken», which would explain the logo.
Thanks for the entertaining review! 😆 I’d like to try the non-spicy version of this… I love sardines in ordinary tomato sauce, and this sounds even better.
Oh, I just found it at RTG!!
The pull tab is my favorite part