Good day my hearts, as are you? Sunday is just beginning, and then my little head starts to grind the idea ... Today, however, 'we were invited to lunch with friends ... I am happy!
will tell you 'that sadly, the REAL recipe for sardines in savor, do not know much, so I'll try' to express myself better, I do not want people to know it well, indeed I would be very grateful if the correggeste where they have been lacking .
will tell you 'that sadly, the REAL recipe for sardines in savor, do not know much, so I'll try' to express myself better, I do not want people to know it well, indeed I would be very grateful if the correggeste where they have been lacking .
should be so:
ingredients: fresh
Append (which we are called sardonic) how many (?) You'll see a little 'you have little ones and then small fish, less than a dozen in person ... eh no! Onions ... a dose mmooolto comfortable, flour, salt, oil for frying vinegar.
Clean the fish by removing the head and bones, wash and dry thoroughly with kitchen paper, pass it in flour and fry.
ingredients: fresh
Append (which we are called sardonic) how many (?) You'll see a little 'you have little ones and then small fish, less than a dozen in person ... eh no! Onions ... a dose mmooolto comfortable, flour, salt, oil for frying vinegar.
Clean the fish by removing the head and bones, wash and dry thoroughly with kitchen paper, pass it in flour and fry.
Cut the onion into rings ... now ... I am a little wrapped up ... a time eh ... ah! Yes! Here! It seems to me that we should now put in a container with a layer of fish, an onion and so on and finally sprinkle with oil and fry with plenty of vinegar and then let soak for a day ... I think ... maybe !
Aahhhhhh ... Ugh!
the smell of vinegar bothers me the nostrils, and then when I do not like the smell, I am reluctant to cook the dish, which, as in this case, according to many, is very good ... I do not know because I have developed a much more 'light and simple.
Read a bit '!
500 gr. of fresh anchovies (for 2 people), lots of onion (I use it a whole person), extra virgin olive oil, salt to taste. (I personally do not put in this recipe).
The first part is the same as the previous recipe (as above or nearly so), finely chopped onion, better use of the tropical, the red, it is very fresh and raw is really good, does not disturb the stomach and you can talk to other diners without "killing" after eating, but I prefer to brown it. You can heat a frying pan and when very hot, throw in the onion, now leaves that "toast" a little bit, add a little water, it should not burn, but cook gently, when beautiful brunette, I will add a glass of white wine acidulated a little. evaporate leaving her going
Good! Now put on the fire another good non-stick frying pan, but here, put only a trickle of oil, just to dirty the pan, and slowly let it put us into the Pescetti and "grilling" as it were to be '!
Aahhhhhh ... Ugh!
the smell of vinegar bothers me the nostrils, and then when I do not like the smell, I am reluctant to cook the dish, which, as in this case, according to many, is very good ... I do not know because I have developed a much more 'light and simple.
Read a bit '!
500 gr. of fresh anchovies (for 2 people), lots of onion (I use it a whole person), extra virgin olive oil, salt to taste. (I personally do not put in this recipe).
The first part is the same as the previous recipe (as above or nearly so), finely chopped onion, better use of the tropical, the red, it is very fresh and raw is really good, does not disturb the stomach and you can talk to other diners without "killing" after eating, but I prefer to brown it. You can heat a frying pan and when very hot, throw in the onion, now leaves that "toast" a little bit, add a little water, it should not burn, but cook gently, when beautiful brunette, I will add a glass of white wine acidulated a little. evaporate leaving her going
Good! Now put on the fire another good non-stick frying pan, but here, put only a trickle of oil, just to dirty the pan, and slowly let it put us into the Pescetti and "grilling" as it were to be '!
only takes a few seconds and turn it, must have darkened just a bit, not too dry otherwise. When you've finished grilling the fish, take a container in the cot and put a layer of anchovies, if you like salt a little bit each "round" quindi uno strato di cipolla e così via fino alla fine, pero' a questo punto l'olio crudo ci va abbondante, quindi cospargete fino a coprirne lo strato finale e lasciate macerare qualche ora.
mettetelo in un recipiente con coperchio ermetico, così di tanto in tanto lo girate e rigirate fino al momento di servire
Ah! Io ci aggiungo ad ogni strato qualche grano di pepe nero, tanto per rendere il tutto un pochetto piu' stuzzicante...
Buonissimo così eh! Garantito! Ed è anche piu' semplice.
buon appetito a tutti e meravigliosa domenica a voi
Buonissimo così eh! Garantito! Ed è anche piu' semplice.
buon appetito a tutti e meravigliosa domenica a voi
Smak smak smak
By Fra'
