Sardoni in tegame or pan-soused pilchard - Ravenna Intorno

Skip to main content
Ravenna Intorno
 
Oggi è Monday 19 August 2019 Ora corrente
 
 
Sei in: Home | wine & food | Traditional rec... | Sardoni in tegame or pan-soused pilchard

Sardoni in tegame or pan-soused pilchard

pan-soused  pilchard

It's  a very tasty  and easy dish.

Ingredients for 6 persons: 1 kg of fresh pilchards , 2 or 3 cloves of garlic, 1/2 a glass of olive oil, 1/2 a glass of vinegar, 1 handful of chopped   parsely, salt and pepper

Preparation: Clean the  pilchards and after removing tails and heads, wash them carefully. In a large and not  too deep pan fry 2 or 3 cloves of garlic with half a glass of oil. When the garlic is golden, remove it, add  the fish and , ten minutes later , half a glass of vinegar. Leave it to evaporate slowyly. Just before the cooking time is over, add one handful of chopped  parsely, salt and pepper. Serve  very hot.

Remember a good glass of white wine, such as Albana di Romagna.