To make the stock, place all the ingredients except the salt into a pot. Pour over about 3 l of cold water and bring to the boil. Add salt as if cooking pasta. Turn down the heat after 10 minutes, put the meat in and cook on a gentle simmer for 15 minutes.. Turn off the stove and allow the meat to infuse in the stock until it has gone cold. Take out the meat, drain briefly and wrap tightly inclingfilm. Rest for a few hours in the fridge. The meat will become firmer and will be easier to cut prior to serving.
To make the cream, blend the Nuri sardines and their oil, sour cream and mayonnaise in a mixture until smooth. Alternatively, finely chop the sardines and stir in a bowl with the sour cream and mayonnaise until you have a fine mixture. Season with salt, pepper, lemon juice, 1-2 tbsp of the water from the jar of capers and cayenne pepper or chilli paste if you wish. Refrigerate the cream.Remove the meat from the clingfilm and slice finely but not too thinly. For each portion, add a few
teaspoons of the cream to a dish. Divide up the slices of meat and drape over the cream. Drizzle over a little olive oil and add about 10-15 capers to the cream and meat in each dish. Season with coarse pepper.

To make the dough, mix the flour, cornflour and baking powder together in a bowl. In a second bowl, beat the egg together with water and salt. Use a whisk to fold this gradually into the flour mixture. Allow the dough to stand for around 30 minutes.Take the sardines out of the tin shortly before use and drain on a little kitchen paper. To make the tartare sauce, finely dice the gherkins and onion. Chop the capers and dill, mix everything with crème fraîche and the water from the jar of gherkins.

Season with salt and pepper. Heat the oil and clarified butter to 170-180 °C in a large pot. In the meantime, halve the buns and roast in butter in a non-stick pan with the cut side facing down. Drag each individual sardine through the dough and fry for 2-3 minutes. Use a slotted spoon to remove the fish from the fat and place on kitchen paper. Season immediately with a pinch of salt, leave to drain.

Generously spread the cut surfaces of the buns with sauce tartare. Place the toppings on the bottom half. Add 2 fried sardines per bun and place the other half of the bun on top.

For the fresh pasta:
Put the wheat, the eggs, the yolk, the olives and the salt in a bowl of the mixer and with the hook mix well. Leave it for 2 hours in the cold. Stretch the dough thin and cut rectangles, boil in water and cool in iced water.

For the tomato sauce:
Boil the tomatoes and remove the skin and seeds. Cut roughly. In a pan place the olive oil, laminated garlic, chili, and pepper. Leave to sweat. Add the tomato concentrate and the fresh tomato, seasoning with salt. Leave to cool for 15 minutes. Sieve through.

For the bechamel sauce:
Melt the butter in a pot and add the flour. Add the milk by stirring constantly and let the flour cook. Season at your taste with salt, nutmeg, and black pepper.

For the pesto:
Place the basil, garlic, parmesan, roasted pine nuts, and NURI Olive oil in a cup and crush everything very well.

For the filling:
Layer by layer, place the pasta, the tomato sauce, the bechamel, and: NURI Spiced Sardines, capers, olives, and basil. All except the cheese. Finish with the cheese in the end and send it to the oven to gratin.”

In a large enameled or heavy-bottomed pot, heat NURI Olive oil over medium-high. Add garlic and the red pepper flakes and stir until fragrant. Then fry in onions, raisins, pine nuts, and garlic until everything is softened- about 6 minutes. Add the eggplant, tomato paste, honey, vinegar, and half a cup of water. Simmer, lidded for 10 minutes. Season to taste. Fold in the NURI Sardines and serve warm or at room temperature.

Finely mince the garlic together with the ginger and cut the carrots into a julienne. Thinly
slice the green onion separating the whites from the greens. In a super hot wok, begin by frying the ginger, garlic, and green onion whites. Next, fry in the peas, carrots, snow peas, and the NURI Sardines. Add the rice and continue frying until everything is hot and coated in a flavorful oil.
Dress with the soy and rice vinegar, mix and be sure that the rice is evenly seasoned.

Garnish with basil and cilantro. Top with the poached eggs.