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Sardines in saor, crunchy bread and purple onions
APPETIZERS

Sardines in saor, crunchy bread and purple onions

PAIRED WINE
Ingredients

Sardines 600 g
White onions 600 g
White wine vinegar 200 ml
2 bay leaves
1 tablespoon sugar
Table salt to taste
Pine nuts 40 g
Raisins 40 g
3 tablespoons extra virgin olive oil
Pink peppercorns to taste
Flour, all purpose, as needed
Rustic bread, as needed

Procedure

Peel the onions, cut them into halves and cook for 10 minutes in water, wine vinegar and sugar. Then finely chop one part and blend the other to obtain a cream. Soak the raisins in warm water. Cut the rustic bread into “tiles” and toast them in a pan with oil. Open the sardines like a book, flour them well on both sides, roll them and secure with a skewer and then bake in the oven at 200 degrees for 3/4 minutes. Toast the pine nuts. Place the sardine rolls, finely chopped onions, raisins and toasted pine nuts on the bread tile. Garnish the dish with the onion cream and fresh sprouts.

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