Sardine from Nonna Antonieta For Snack
Ingredients:
2 pounds of whole sardines
Spices:
L5 grs. Of salt or (1 tablespoon) shallow.
1 teaspoon pepper unpeeled finger unpeeled seed or pepper sauce to taste
1 teaspoon of grated fresh ginger.
See below,
2 glasses of aguardente to wash the sardines, to take the strong smell of the fish.
Sauce:
6 large tomatoes, not very ripe, cut into slices
2 large onions cut into thin slices
250 ml corn oil
250 ml of water
250 ml vinegar
Other Ingredients:
1 cup finely chopped parsley.
1 cup chopped green chives, only the white part.
Put the two ingredients above, just after the ready dish, before serving.
Way of preparing:
Remove the scales from the sardines with a knife, scraping from the tail to the fish's head.
Clean the sardines, remove the heads and all the pimples.
Open the sardine and remove the backbone, get a fillet grill.
Thoroughly wash the fish in running water, then let it soak for half an hour in the brandy to get a strong smell.
Washing after soaking the brandy is optional.
Rinse under running water, one at a time.
Season the fish with salt, let the pepper in the refrigerator resting for an hour.
For cooking:
In a pressure cooker place the first layer of sardines, the second layer of onion, the third layer of tomato and go pasting the layers until the ingredients finish, then add the oil, vinegar to water and a pinch of salt.
Cover the pressure cooker, bring to the boil until it starts to boil, lower the heat and let it cook for twenty minutes, without stirring the pan.
Leave to rest for two hours before opening the pan, without stirring.
Notice:
If you open the pan before time, the sardine will crumble and the dish does not look beautiful, it turns into a gororoba.
Serve as appetizer, or entree, or in the snack accompanied with rolls, or toast.
It can be stored inside closed glass with screw cap, or refractory capped inside the refrigerator, for 3 to days.
The parsley and the spring onion is placed over the ready plate
Note:
Do not put garlic in the fish, which spoils the taste.
Tips
If you have high blood pressure do not use ginger
Ingredients:
2 pounds of whole sardines
Spices:
L5 grs. Of salt or (1 tablespoon) shallow.
1 teaspoon pepper unpeeled finger unpeeled seed or pepper sauce to taste
1 teaspoon of grated fresh ginger.
See below,
2 glasses of aguardente to wash the sardines, to take the strong smell of the fish.
Sauce:
6 large tomatoes, not very ripe, cut into slices
2 large onions cut into thin slices
250 ml corn oil
250 ml of water
250 ml vinegar
Other Ingredients:
1 cup finely chopped parsley.
1 cup chopped green chives, only the white part.
Put the two ingredients above, just after the ready dish, before serving.
Way of preparing:
Remove the scales from the sardines with a knife, scraping from the tail to the fish's head.
Clean the sardines, remove the heads and all the pimples.
Open the sardine and remove the backbone, get a fillet grill.
Thoroughly wash the fish in running water, then let it soak for half an hour in the brandy to get a strong smell.
Washing after soaking the brandy is optional.
Rinse under running water, one at a time.
Season the fish with salt, let the pepper in the refrigerator resting for an hour.
For cooking:
In a pressure cooker place the first layer of sardines, the second layer of onion, the third layer of tomato and go pasting the layers until the ingredients finish, then add the oil, vinegar to water and a pinch of salt.
Cover the pressure cooker, bring to the boil until it starts to boil, lower the heat and let it cook for twenty minutes, without stirring the pan.
Leave to rest for two hours before opening the pan, without stirring.
Notice:
If you open the pan before time, the sardine will crumble and the dish does not look beautiful, it turns into a gororoba.
Serve as appetizer, or entree, or in the snack accompanied with rolls, or toast.
It can be stored inside closed glass with screw cap, or refractory capped inside the refrigerator, for 3 to days.
The parsley and the spring onion is placed over the ready plate
Note:
Do not put garlic in the fish, which spoils the taste.
Tips
If you have high blood pressure do not use ginger
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