Sardines In Salt Sarde Sotto Sale Recipes

IANA'S PASTA CON LE SARDE

Steps:

• Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
• Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

PASTA CON SARDE (PASTA WITH SARDINES)

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
• Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

SARDINES IN SALT [SARDE SOTTO SALE]

Steps:

• Place the sardines into a 10 litre bucket.
• Cover and mix with layers of the salt -about1 kg and make sure that every fish is covered in salt. Be gentle when you mix them or you will damage the fish.
• Leave 24 hours.
• Take the sardines still in the salt in the dish to the beach. Wash the excess salt off with sea water,removing all blood and loose scales.
• When at home again, remove the heads and entrails.
• Do not try to remove the scales at thisstage,as you will damage the fish.
• Place the fish in a stoneware or stainless steel pot,layered with the remaining rock salt.
• Cover with a thick layerof rock salt.
• Place a plate on top.
• Place a weight on top eg 4-5 washed bricks or a bluestone pitcher.
• Leave for 28-40 days.
• Remove the weights and wash the salt off the fish in a good wine vinegar solution of 1/2 vinegar, 1/2 water, removing any scales.
• Dry the fish thoroughly.
• Place in a sterilized jar, top and tail.
• Sprinkle each layer with garlic, oregano and hot chillies.
• Drain any excess brine out of the bottom of the jar.
• Cover in the best quality olive oil you can buy andleave for up to 4 weeks before eating.