Sarde alla marinara

First published: 09/III/05

Ingredients:

• sardines;

• 1 clove of garlic;

• parsley;

• extra virgin olive oil;

• flour mix;

• salt & pepper;

• 1 lemon;

Preparation:

The fish is cleaned, washed and dried. The clove of garlic is beat in the mortar together with parsley and a few grains of black pepper, then seasoned with salt and lemon. The fish are filled with such mixture and then rolled on the flour mix. Placed in a pan on medium fire with e.v. olive oil will cook in few minutes on both sides.

Notes:

The fish can be seasoned with white wine when cooking.

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Sarde "en saôr"

First published: 14/I/06

Ingredients:

• sardines;

• onions;

• flour mix;

• laurel leaves;

• extra virgin olive oil;

• vinegar;

• salt & pepper;

Preparation:

The fish is cleaned, washed and dried. Heads and tails are to be cut off. The fish is to be rolled on flour mix and then fried in a deep pan with e.v. olive oil. Once fried, the fish is to be taken away from the pan and seasoned; the onions in julienne are to be fried in the same pan; once fried, vinegar is to be added to the onion. In a box put a layer of fish, a layer of onion, one of laurel leaves. The liquid must cover it all. To be kept in the fridge a couple of days before consumption. 

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Sisàm

First published: 14/I/06

Ingredients:

• Fresh water sardines;

• Onions;

• Flour mix;

• Laurel leaves;

• Rosemary;

• extra virgin Olive oil;

• Vinegar;

• Aromatic wine;

• Salt & Pepper;

Preparation:

This recipe resembles the previous one and, in reality, constitutes a little variation to it. The difference being that when the onions are fried, not just vinegar but also the aromatic wine and herbs are to be added and let cook for furhter 15 minutes. 

For further info and your advice please e-mail me at:

coquinaria@domusalessandra.com 

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