narrative – photography: Antonia Kati – journalist, food photographer & food stylist
Ingredients (4 people)
- 2 lbs sardines
- 2/3 cups olive oil
- 1 medium onion chopped
- 2 cloves of garlic chopped
- 2 medium tomatoes, chopped, skin removed
- 1/2 bunch of parsley chopped, stems discarded
- 2 tbs pine nuts (optional)
- 2 tbs black currants (optional)
- Salt
- Freshly ground pepper
- 1/2 cup stale bread crumbs
Preheat the oven to 200°C. Rinse sardines under cool tap water to remove any remaining scales. Cut lengthwise into one side of the belly with a paring knife, making sure that the tail remains attached and that you don’t cut through to the other side. Using your finger, remove spine and entrails. Discard. Rinse belly cavity clean under cold water. Pat sardines dry with paper towels. Place in rows, backbone-side down, on a baking sheet lined with baking (parchment) paper. Sprinkle with salt and pepper.
Put bread crumbs and olive oil aside. Combine all other ingredients in a deep bowl. Sprinkle with salt and pepper. Mix thoroughly.
Spread a small amount of the mixture on each one of the sardines. Top with stale bread crumbs. Lace sardines with the olive oil. Bake in your pre-heated oven for 12-15 minutes.
