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Sardine is humble, after the island of Sardinia, where the sardines possible to find in abundance. Sardines are an excellent food, they are not advertised as such because they are not considered sexy, but is full of nutrients. Sardines are small and elegant silver fish, one of the few foods that coenzyme Q10 (CoQ10), a nutrient found naturally in the body cells contain. CoQ10 They also contain vitamin B12, vitamin D, selenium, omega-3, phosphorus and protein.Fresh sardines are very popular in the Mediterranean diet and Lanzarote in the Canary Islands, tourists consume fresh sardines grilled over a fire in a volcanic mouth.
These fish blue with a nice touch of silver is revered throughout the Mediterranean, Spanish sardines celebrate a holiday. Can be found throughout the Mediterranean beaches, five or six fresh sardines on a stick and Grill: Almost a wood fire. From Gibraltar to Almeriathe dominant odor on the beaches from June to October is the smell of fresh sardines cooked.
They are incredibly easy to use and net costs that taste is far superior to the canned variety, but because they are fat, are delicious when cooked on the fire. In addition, they turn the fish by hand, so that the stomach is the portion of meat on the underside of the fish in your area. Poke through the thumb (not necessary that all equipment used for this application, are very sweet).Labour have your thumb over the entire length of the stomach and remove the giblets and abdominal contents. Wash the fish and finished the job. You should be able to a kilo of sardine fillets in less than ten minutes.
Beautiful as sardines and fresh for me is better to eat fresh, but will not prevent a variety to eat. Make a good breakfast on toast with grilled tomatoes and lashings of black pepper and spicesOil drizzled on top. The fact is that canned sardines are cheap and very nutritious and should not be hidden in the back of the mobile shop, issued when unexpected and unwanted guests.
The recipe below is a typical Venetian sardines, but the Sardinians and Sicilians and Spaniards have reached this court by the Moors. They add a tough of spice and golden raisins, become fat and delicious night. This is called escabeche orIt is better to eat marinated fish to room temperature the day of preparation.
Ingredients
For the marinade
OR 1 tablespoon olive oil
300g/10 1 / 2 oz onions, finely chopped
10 tablespoons balsamic vinegar instead of red
100g / 3 cup sugar half
A pinch of saffron
For sardines
1kg/2lb 3 ounces chilled sardines, cleaned, gutted and scaled
kosher salt
Flour, for dusting
Olive oil for shallow frying
To serve
LemonNeighborhoods
chopped parsley
Method
For the marinade, the oil in a frying pan and fry the onion until it is soft. Transfer the onion mixture into a large bowl and marinate with the remaining ingredients. Set aside.
For the sardines, lay the sardines on a floured surface and sprinkle with salt. Shallow fry until golden brown, sardines in olive oil. Put the anchovies in the bowl to make marinade and stir to coat the fish, but does not break.
Although this court maybe consumed immediately, it is better the next day, because until then, the recipe for sardines has time to absorb all the flavors have.
Italian cuisine is simple, elegant and beautiful, makes most of fresh ingredients. Italians do not ask how much food they ask how fresh. The concept of a store per week are foreigners, fruit and vegetables purchased daily. The great thing is that Italian food does not, Italy has been a patchwork of separateMember until 1870.
Each area has its own kitchen and cooking has been shaped by centuries of history and geographical area. For example, foods in the northwest is a closer relationship in central European food law because it was influenced by its neighbors to the Austro-Hungarian Empire. In southern flavor influences dominate the Mediterranean olive oil, fresh and dried fruit from the Moors who brought tomatoes from the New World.
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