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Categories:Viewed: 39 - Published at: 3 months ago
Ingredients
- 2 pounds small whole sardines, heads, tails and fins removed
- 1/2 cup red wine vinegar
- 3/4 cup olive oil, plus extra for drizzling
- 1 orange, juiced
- 1/4 cup chopped fresh oregano
- Salt and freshly ground black pepper
- 2 (13-ounce) cans piquillo peppers, drained and chopped
- 2 tablespoons capers
- 1 small bunch fresh basil leaves, hand-shredded
Method
- With a paring knife, cut the sardine in half, top to bottom, along the backbone.
- Arrange the sardines in a single layer, flesh side down, in a shallow dish.
- Mix together vinegar, oil, orange juice and oregano; pour over the sardines.
- Season with salt and pepper.
- Cover and let cure in the refrigerator for 30 minutes.
- Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers.
- Drizzle with olive oil and sprinkle with basil.
- Serve with plenty of grilled flat bread.
