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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sweet-and-Sour Sardines

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sweet-and-Sour Sardines Empty Sweet-and-Sour Sardines

    Post by Lobo Fri 29 Jan 2016, 7:37 pm

    Sweet-and-Sour Sardines Img48l
    Sweet-and-Sour Sardines
    Sweet-and-Sour Sardines Translucent
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 6
    Sardines in a sweet-and-sour marinade with raisins and pine nuts is a classic antipasto in Venice, where it is known as sarde in saor. Other fish can be prepared this way, especially dark-fleshed varieties, such as bluefish or mackerel. The flavors come together as the fish marinates, so plan to begin marinating the sardines at least a day before serving. 






    • 3

    Ingredients:


    • 1 1/2 lb. fresh sardines  
    • 6 Tbs. olive oil 
    • 2 small yellow onions, thinly sliced 
    • 3/4 cup dry white wine 
    • 3/4 cup white wine vinegar 
    • 2 Tbs. pine nuts 
    • 2 Tbs. golden raisins  
    • Sea salt and freshly ground pepper, to taste 

    Sweet-and-Sour Sardines Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, full-bodied white wines from our Wine Club.

    Directions:

    Using a sharp knife, make a slit on the underside of each sardine from the head to the tail, and use your finger to push out the viscera. Gently press the body open, grasp the spine near the tail end and carefully pull the bone free from the fish. Rinse the fish under cold running water, pat dry with paper towels and set aside.

    In a large, heavy fry pan over medium-low heat, warm 4 Tbs. of the olive oil. Add the onions and cook, stirring frequently, until very tender but not browned, about 20 minutes. If the onions begin to brown, add a little water to the pan and lower the heat slightly.

    Add the wine, vinegar, pine nuts and raisins to the onions, bring to a simmer and cook for 1 minute. Remove from the heat and set aside.

    In another large fry pan over medium heat, warm the remaining 2 Tbs. olive oil. Working in batches if necessary to avoid crowding, add the sardines in a single layer and cook, turning once, until opaque in the center when tested with a knife, about 2 minutes on each side.

    Arrange the sardines on a serving platter. Sprinkle with salt and pepper. Spoon the onion mixture evenly over the top. Cover and refrigerate for at least 24 hours or for up to 2 days. Serve at room temperature. Serves 6.

    Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).
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