Summer is coming and we start to think about the sea, and along the Italian Adriatic seaside it may happen to get an aperitif accompanied by the burning fingers. The best is to get them directly from the grill with your feet in the sand, but you can make them at home too.
Ingredients:
Pilchards
All the fresh herbs you have
Garlic
Olive oil and grated bread
This recipe must be done i two times. Draw out the pilchards and wash them ( you have to open their belly with a finger and take the entrails off and then let them the whole), let them dry,put them in an oven dish and cover with the herbs (rosemary, basil, parsley,thyme, mint, onion herb) and garlic, add some olive oil and let them pickle in a fresh place or in the refrigerator for at least eight hours (the best for an entire day).Heat the grill up, pass each pilchard in the grated bread and cook it turn it over on both sizes, salt it and eat it very hot, remember that they must burn your fingers!!!The sun, some good friends, good fresh white wine and the success is guaranteed
This recipe must be done i two times. Draw out the pilchards and wash them ( you have to open their belly with a finger and take the entrails off and then let them the whole), let them dry,put them in an oven dish and cover with the herbs (rosemary, basil, parsley,thyme, mint, onion herb) and garlic, add some olive oil and let them pickle in a fresh place or in the refrigerator for at least eight hours (the best for an entire day).Heat the grill up, pass each pilchard in the grated bread and cook it turn it over on both sizes, salt it and eat it very hot, remember that they must burn your fingers!!!The sun, some good friends, good fresh white wine and the success is guaranteed
Si avvicina l’estate, si comincia a pensare al mare, e nelle spiagge della riviera adriatica capita di bere un aperitivo accompagnato dagli scottadito.
Sono ottimi presi direttamente dalla griglia (scottadito) con i piedi nella sabbia, ma si possono fare anche a casa.
Ingredienti:
Sardoni o sarde
Tutte le spezie fresche che avete a disposizione
Aglio
Olio d’oliva
Pan grattato
Questa ricetta va preparata in due tempi. Eviscerate le sarde e lavatele (basta aprirne la pancia con un dito e togliere le viscere, poi vanno lasciate intere), lasciatele asciugare, disponetele in una pirofila e copritele con un trito di erbe (rosmarino, basilico, prezzemolo, timo, maggiorana, menta, erba cipollina) e aglio, aggiungete poi l’olio d’oliva e lasciatele marinare in un luogo fresco o in frigo per almeno otto ore (per me l’idele è un giorno intero).
Scaldate una griglia o accendete il barbecue, passate ogni sarda nel pangrattato e cuocetela rigirandola sui due lati, salatela, va mangiata bella calda e soprattutto con le mani (scottadito!!!).
Il sole, un po’ di amici, del buon vino fresco e gli scottadito, un successo garantito!
Nessun commento:
Posta un commento
Nota. Solo i membri di questo blog possono postare un commento.