Description
A simple and salty addition to your antipasto miso.
Ingredients
Scale
- 8 sardines
- 300 g sea salt
- 200 g granulated sugar
- Extra-virgin olive oil
- 1 clove of garlic
- Parsley, to taste
- 2 fresh pepperoncinos, finely diced
Instructions
- Clean and gut the sardines by cutting them along the belly and opening them like a book, taking care to leave the tail attached. In a bowl, mix the salt and sugar.
- Spread half of the mixture on a flat tray. Place the cleaned sardines on their stomachs and cover them completely with the rest of the salt and sugar mixture. Let them rest for about an hour and a half, until the fish pulp is hardened.
- At this point, gently rinse the sardines under running water to remove the dry marinade, dry them and arrange them on a clean plate.
- Dress with extra-virgin olive oil, sliced garlic, chopped parsley and pepperoncino.
- Let rest for a couple of hours in the fridge before serving.
