FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

ROAST SARDINES

Venezia: Food and Dreams
by Tessa Kiros
Sarde in forno

Use small sardines for this recipe. You can add any other herbs or spices you like here. This dish is also lovely at room temperature, which makes it perfect to prepare in advance.
Serves 4 to 6

 

Ingredients

• 15 to 18 whole sardines (about 18 oz)
• 5 tablespoons olive oil
• 1 to 2 bay leaves
• 4 tablespoons dry bread crumbs, or 5 tablespoons fresh
• 3 heaped tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1 teaspoon finely grated
• lemon zest
• 1/4 cup white wine


Directions

Preheat the oven to 400°F. To fillet the sardines, cut off the heads, then make a slit down the side of each fish & remove the guts. Open out each sardine flat, making sure it is still hinged together at the tail, & place all of them skin side up on a chopping board. Press each sardine lightly, yet firmly, to open out. Turn each one over & pull out the backbone. Cut off the tail.

Choose an oven dish that will fit the sardines compactly in a single layer (but don't put them in the dish yet). Drizzle 2 tablespoons of the oil into the dish & put the bay leaves on the bottom.

In a small bowl, mix together the bread crumbs, parsley, oregano, & remaining oil, & season with salt & pepper. Mix well. Pat the sardines in the crumbs on both sides firmly but gently to coat well. Lay the sardines in the oven dish. Scatter the lemon zest over the top, then pour in the wine & roast for about 20 minutes, until the sardines are golden & crusty.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages