Sardine Nonna

Sardine Nonna
Ingredients:
2 pounds whole sardines
 Seasonings:
l5 grams. salt (1 tablespoon)1 teaspoon (tsp) pepper finger girl without seeds or chopped hot pepper sauce to taste1 lemon, juice only, optional1 teaspoon (tsp |) grated fresh ginger.2 glasses of brandy to wash the sardines to get the strong smell of fish.
Sauce:
6 large tomatoes, not too ripe, cut into slices2 large onions, sliced ​​thin250 ml corn oil250 ml water250 ml of vinegar
Other Ingredients:
1 cup thinly chopped parsley.1 cup chopped green onion, white part only.
Placing the above two ingredients, only after the ready plate before serving.
How to Prepare:
Take the scales of sardines with a knife, scraping the tail to the head of the fish.
Clean the sardines, remove the heads and pimples all.Open the sardines and remove the backbone, is a steak grill.
Rinse the fish under running water, then soak for half an hour in brandy, to take the stench.
Make wash in tap water, one at a time.
Season the fish with salt, pepper and lemon and leave in the fridge to rest for one hour.
 To Cook:
In a pressure cooker, place the first layer of sardines, the second layer of onion, tomato and third go until finished pasting layers the ingredients, then add the oil, vinegar, water, and a pinch of salt.
Cover the pressure cooker, bring to the fire until it begins to boil, lower the heat and simmer for twenty minutes, without stirring the pot.Leave resting two hours before opening the pan, without stirring.
Note:
If you open the pot ahead of time, sardines crumbles and is not looking good.
Serve as an appetizer or first course, or snack served with bagel or toast.
You can store in sealed glass or refractory capped in the refrigerator for a week.
Parsley and chives is placed above the plate now ready
Note:
Do not put garlic in fish, which spoils the flavor.