Recipe of the father of my colleague Giulio Trapani who published the magazine of Rockit, which is a member founder. You'll notice a certain psychedelic language ...
"The Sardinian warbler rolls are made with sweet and sour sardines. For the palate are songs. When I make a dish with 30, you did a full double album, and you eat six. At thirty pieces, all the musicians know, someone may be hurt, maybe a roll breaks, but it is certain that the Sardinian warbler if you're making a real primascelta, a masterpiece indiepop! You must also prepare this dish thinking about what you remember after you eat: the scent of bay, the blue color of sardine wrapped around itself, the intense flavor of the fish softened by the sweetness of sultanas rugged, tempered by the pine nuts and lemon you have paid the last minute after the oven. "
Ingredients 5 sardines per person
bread crumbs Olive oil
Sultanas, raisins that
Salt Chopped parsley 1 anchovy
or 2 per person
Pine
Laurel
Lemon juice
Preparing sardines
Remember that when you buy the sardines should be as blue-green, even with the scales, and must not have gills External red with blood. If no, are cool. Remove the head and bones and open in two: you can do to prepare your fishmonger if you're not capable, but if you do you realize that if you do some fresh sardines are hard to pull the plug without breaking the fish.
Wash the sardines thoroughly under the faucet and drain holes in a colander.
Eye that sardines are not small, you have to roll them on themselves, after putting in the dough. Sardines will be wrapped then closed with a toothpick.
Preparation of
The dough is made from bread crumbs (grated hard bread or buy it at the bakery: no one knows sachets of industrial sawdust). A bowl of bread crumbs for 6 people. You add the bread crumbs olive oil abundant, not covering too much olive flavors, a bit 'of salt, a little' chopped parsley. Ala end of the dough should be the color green.
now add the anchovies, chopped with a knife, in a dose of any person or two anchovies, and mix the dough. Then add raisins, one small, soft, and pine nuts. If the raisins are soft you do not agree in a few minutes to soften it a bit 'hot water, then dry it. How many raisins? I use it a lot, because I like the sweet taste in contrast to everything else. I can not say much, you have to try, but better that abound in deficit. How many pine nuts? A small bag, but do not make full use.
Assembly and cooking
Roll the sardines, put in the mix, close with a toothpick. Align
sardines prepared in a pan, you have anointed the bottom. A pinch of salt on all the sardines. Between a sardine and the other a bay leaf, so we want plenty of bay leaves. All
in a preheated oven at 200 degrees for 15 minutes, should sizzle.
leaving the oven pour the lemon juice that you squeezed before. Outline
salad and a nice chilled white wine.
wine accompanied with a plate so, well, just a side dish salad and wine to accompany them is definitely a white wine. I'm no expert and I go on a quiet tranquil Sicilian wine, Corvo Wisteria that I learned to appreciate, it has a light yellow color and fruity aroma, is light and should be drunk fresh.
[Thanks to my father who guided me in this recipe.]
G. Pons
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