Tag: Sardines

Pappa al pomodoro with sardines recipe – Italian Cuisine

Ingredients

1 g San Marzano tomatoes
300 g sardines
120 g Tuscan stale bread
70 g coarse salt
60 g Tropea onion
35 g basil
30 g sugar
1 clove of garlic
chili pepper
extra virgin olive oil
fine salt
pepper

Duration: 2 h 15 min

Level: Easy

Doses: 4 people

For the recipe of pappa al pomodoro with sardines, clean the sardines: remove the head and open them with your thumb, starting from the belly to the tail, without separating the fillets. Remove the bone and remove any remaining thorns with tweezers.
Jumbled up sugar and coarse salt; pour half of it into a pan; Place the sardines on top, cover them with the other half of the mixture and marinate them for 20 minutes at room temperature or for 1 hour in the refrigerator.
Rinse sardines, dry them with kitchen paper and season with a drizzle of oil.
Blanch the tomatoes, peel them, divide them in half, remove the seeds and cut them into cubes.
Chop onion and fry with a drizzle of oil and garlic. Add the tomatoes, basil, a pinch of red pepper and cook for 5 minutes. Also add the stale bread cut into thick slices, deprived of the crust and, if desired, lightly toasted. Soak it in the tomato and let it boil again for a maximum of 1 minute, adding salt and pepper. Remove the garlic and transfer everything to a planetary mixer; mix for about 15 minutes, then add 175 g of oil and whisk again for a couple of minutes.
Serve lukewarm tomato soup with marinated sardines, garnished with a few basil leaves.

Recipe Caponata light and sardines in the "rounds of Nice" – Italian Cuisine

Ingredients

40 g pine nuts
40 g raisins
8 sardines
4 round courgettes
2 eggplants
2 slices of stale bread
1 pepper or 8 cherry tomatoes
1 onion
basil
fennel
White vinegar
sugar
lemon
garlic
salt
extra virgin olive oil

Duration: 1 h 20 min

Level: Middle

Dose: 8 pieces

To prepare light caponata and sardines in the "tonde di Nizza", roughly crumbled the bread and toasted in a veil of oil.
soften raisins in the water, squeeze and chop it.
Open book the sardines, clean and roast them in a non-stick pan with a little oil, 1 clove of garlic, a lemon zest and salt.
Cut the courgettes in half vertically and empty them. Reduce the pulp of the courgettes and the aubergines into 1 centimeter cubes.
Brown them lightly the pine nuts in a large pan with a little oil.
Liberate the pan and in the same fry the aubergines for 10 minutes, then the courgette cubes, then, for 5 minutes, the cherry tomatoes or diced pepper.
Slice the onion and finally fry it too.
United in a pan pine nuts, raisins and all the vegetables; blend with 3 tablespoons of vinegar, add 2 tablespoons of sugar and salt.
Blanch the half courgettes in boiling salted water for 30 seconds, cool them in water and ice to stop cooking and boil them again for 4-5 minutes.
stuffed the zucchini halves with the caponata and complete them with the toasted bread, the sardines and basil leaves and fennel.
gratin in the oven at 200 ° C for 5-7 minutes and serve.

Focaccia recipe with sardines, red onion and aubergines – Italian Cuisine

Ingredients FOR THE MIXTURE

400 g Manitoba flour
150 g flour 0
10 g salt
9 g fresh brewer's yeast
2 teaspoons of honey
extra virgin olive oil
salt

Ingredients TO COMPLETE

500 g fresh sardines
30 g raisins
30 g pine nuts
2 eggplant beads
1 red onion
wild fennel
extra virgin olive oil
salt flakes
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 12 people

FOR THE MIXTURE
Jumbled up the two flours; take 100 g and mix them with 60 g of water and the crumbled yeast. Form a small ball, cut it into a cross, put it in a container and let it rise for about 1 hour or until the volume has doubled: you will have obtained the biga.
add you the rest of the flour, 270 g of water, honey and knead until the ingredients are mixed, without working too hard.
United then 35 g of oil and finally salt.
work the dough for 4-5 minutes, until it is smooth and dry. Form a ball, put it in a bowl, cover it with plastic wrap and let it rise for about 2 hours or until the volume has tripled.

TO COMPLETE
Grease of oil 2 round molds (ø 28 cm), divide the dough in half and spread it with your hands directly into the molds, until it covers the entire surface.
emulsified in a bowl 80 g of oil with 100 g of water and 2 pinches of salt, then brush the surface of the focaccias and let them rise again for 30 minutes.
eviscerate the sardines also removing the head and opening them like a book; roll them on themselves, with a sprig of fennel inside, and lay them on the buns.
Peel the onion and slice it in thin slices. Cut the aubergines into slices up to half the length, then divide the remaining part in half lengthwise. Arrange everything on the focaccia and complete with pine nuts, raisins, salt and pepper flakes.
Let rest for 30 minutes, then bake at 200 ° C for 30-35 minutes.