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Sardinhas De Escabeche
5
2
Tablespoon Olive oil
Cup Julienne onions
Salt; to taste
Freshly−ground black pepper; to taste
2
1
2
2
1
2
1
Tablespoon Chopped garlic
Cup Peeled; seeded and chopped tomatoes
Tablespoon Chopped parsley
Bay leaves
/2 Cup Dry white wine
Tablespoon White vinegar
Teaspoon Paprika
Crushed red pepper; to taste
2
Pound Sardines − (small to medium); descaled, gutted,
Washed and patted dry
Oil; for frying
1
/2 Fat; 0 Other Carbohydrates
In a large pan, over medium heat, add the olive oil. When the oil is hot,
add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add
the garlic, tomatoes, parsley and bay leaves. Continue to saute for 2
minutes. Stir in the wine, vinegar, and paprika. Season with salt and
crushed red pepper. Bring the liquid to a simmer and cook for 5 minutes.
Season the sardines with salt and pepper. Fry the sardines in the hot oil
for about 1 1/2 minutes, stirring constantly. Remove from the oil and drain
on paper lined plates. Fry the sardines in batches. Place the sardines in a
bowl and cover with the onion and tomato mixture. Cover with plastic and
place in the refrigerator. Refrigerate for 2 days. Remove the sardines from
the refrigerator and spoon the sardines on a platter. Spoon the marinade
over the sardines and serve. This recipe yields 4 to 6 servings.
Sardinhas De Escabeche
548
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