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SUMMER SARDINES

HOME > MAIN > ANTIPASTI
Sardine estive Emilia-Romagna
Preparation - Easy
Serves 6

This antipasto is not only handsome and colorful to the eye, but with small crackers, we found it to be a great success when served with cocktails either before dinner or at a cocktail party. It is actually quite easy and quick to prepare.

  • 4 1/2 cups finely chopped Polpa al Pomodoro (Tomato Pulp)
  • 1/2 teaspoon finely minced garlic
  • 1/4 teaspoon ground sage
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 2 medium green peppers
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3 3 1/4-ounce cans large, skinless sardines, packed in olive oil
  • 5 hard-boiled eggs, with yolks and whites finely chopped separately

1. In a heavy saucepan, over low heat, or in a double boiler, cook the Tomato Pulp, garlic, sage, butter, and 1/8 teaspoon salt, stirring, until all ingredients are well mixed. Remove from heat and cool.

2. Spear green peppers with long fork or regular skewer and roast over high flame on all sides until skins are black. Peel off skin under cold water. (An alternative to this part of the preparation of the peppers - although it is not so traditionally Italian - is to cover them with water, bring to a boil, remove from heat, let stand for 10 minutes, drain and skin.)

3. Cut peppers into long slivers, discarding seeds and fibers. Marinate pepper slivers in a combination of the olive oil, 1/2 teaspoon salt, and black pepper for 10 minute

4. In the meantime arrange part of the sardines in a fanlike pattern in center of a round platter, then repeat arrangement in an outer circle, but leaving a space of 2 to 2 1/2 inches between the sardines. Spoon tomato sauce over each sardine. In between the tomato-covered sardines of both circles place small mounds of the chopped hardboiled eggs, alternating the yolks and the whites. Remove pepper slivers from marinade and border the platter with them

From:
Northern Italian Cooking
Francesco Ghedini
Hawthorne

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