BAKED SARDINES
Ingredients
Serves 4
- 6 tbsp olive oil
- 25g pine nuts
- 2 garlic cloves, very finely chopped
- 30g raisins
- 4 tbsp finely chopped parsley
- salt and pepper
- 1 tbsp finely chopped basil
- juice of 1 lemon
- 5 sage leaves, finely chopped
- 8 very fresh sardines, boned and butterfield
- 1 small chilli, very finely chopped
- 30g dried breadcrumbs
Preparation
Preheat the oven to 220°C/gas mark 7 and oil a baking sheet with some of the olive oil.
In a bowl, mix the garlic, herbs, chilli, pine nuts and raisins with salt and pepper to taste. Add 1 tablespoon of the olive oil and a few drops of lemon juice and mix well.
Lay four of the sardines skin-side down next to each other on the prepared baking sheet. Distribute the mixture on top, sprinkle with a few drops of lemon juice and sandwich with the remaining sardines skin-side up. Sprinkle with breadcrumbs and drizzle over the remaining olive oil. Bake for 10-12 minutes until just starting to brown.
Serve hot, sprinkled with the remaining lemon juice, or cold arranged on lemon slices.
Ideal accompaniment:
Azienda Agricola Marrone
http://italyfood-montecarlo.com/en/tenuta-agricola-marrone.html
The chardonnay is one among the most classical international grape varieties and it found in the Langa territory its ideal conditions.
The Langhe Doc Chardonnay is obtained through the constant care of the grapes in order to obtain a wine a good acidity, structured, but fresh at the palate. It does not age in wooden casks. It is ideal as aperitif but it also matches quite well light starters, fish dishes and more demanding pairings.
http://italyfood-montecarlo.com/en/italian-wine-suppliers-uk.html