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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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The basic recipe came from Antonio Carlucci's book Southern Italian Cooking but I've amended it a bit, mainly by adding chilli. Makes a good first course, serve with a little pile of rocket on the side and some bread. Can also be made with garfish or other small, flavoursome fish. Ingredients:
1 kg fresh sardine, cleaned and flattened out (butterflied) |
1 cup plain flour |
1/2 cup olive oil |
1 clove garlic, finely chopped |
1 red chile, seeded & chopped |
3 tablespoons white wine vinegar |
3 tablespoons dry white wine |
3 tablespoons finely chopped fresh mint |
salt & pepper |
Directions:
1. Dust the sardines in flour.
2. Fry them in olive oil until they are crisp& brown.
3. Transfer to a shallow dish.
4. Clean the pan and in it heat 1/2 cup olive oil, and fry the garlic and chilli in it very briefly.
5. Add the wine, vinegar and mint, and remove from the heat.
6. While it is still hot, pour this mixture over the fish.
7. Season to taste and leave for a couple of hours before serving.
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