Main
Recipes
Potato Peperonata with Grilled Sardines (Mario Batali) Recipe

Potato Peperonata with Grilled Sardines (Mario Batali) Recipe

Posted by

Rate It!

Potato Peperonata with Grilled Sardines (Mario Batali)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 tbsp extra-virgin olive oil
1 large red onion , cut into 1/2-inch slices
2 cloves garlic, thinly sliced
6 large bell peppers (2 red, 2 yellow, 2 green), halved, stems , ribs and seeds removed , and cut into 1/2-inch slices
2 medium golden waxy potatoes, cut into 1/2-inch dice and placed into cool water
1 tsp red pepper flakes
1 tbsp sugar
3 sprigs fresh thyme, leaves only
1/2 cup basic tomato sauce , recipe follows
salt and pepper
8 fresh sardines , gutted , gills removed, washed, and dried
1/4 cup extra virgin olive oil
1 spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp chopped fresh thyme leaves, or 1 tbsp dried
1/2 medium carrot, finely shredded
2 (28-oz) cans peeled whole tomatoes , crushed by hand and juices reserved
salt

Directions:

Preheat the grill or broiler.
In a 12 to 14-inch saute pan, heat the olive oil over medium heat and add the onion and garlic. Cook until soft and translucent, about 5 minutes. Add the peppers and potatoes and cook 5 minutes, until softened.
Add the pepper flakes, sugar, thyme, and tomato sauce, bring to a boil, lower heat and simmer 15 minutes. Season, to taste. Place the peperonata on a platter.
Grill or broil the sardines until they are crisp and the skin is slightly charred (about 2 minutes per side). While grilling the fish, divide the peperonata evenly among 4 dishes. Arrange 2 sardines atop the peperonata on each plate and serve.
Basic Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	372.82 Kcal (1561 kJ)
Calories from fat	267.97 Kcal
		% Daily Value*
Total Fat	29.77g	46%
Sodium	503.77mg	21%
Potassium	436.88mg	9%
Total Carbs	24.92g	8%
Sugars	14g	56%
Dietary Fiber	4.79g	19%
Protein	1.35g	3%
Vitamin C	188.1mg	314%
Vitamin A	4.5mg	151%
Iron	78.4mg	435%
Calcium	73.5mg	7%

Amount Per 100 g
Calories	106.59 Kcal (446 kJ)
Calories from fat	76.61 Kcal
		% Daily Value*
Total Fat	8.51g	46%
Sodium	144.03mg	21%
Potassium	124.91mg	9%
Total Carbs	7.12g	8%
Sugars	4g	56%
Dietary Fiber	1.37g	19%
Protein	0.39g	3%
Vitamin C	53.8mg	314%
Vitamin A	1.3mg	151%
Iron	22.4mg	435%
Calcium	21mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.