Serves 1
Directions
- 1Pour 100 ml of olive oil into a saucepan.
- 2Add crushed garlic cloves, black pepper, bay leaves, and paprika.
- 3Add the white wine and let it reduce for 5 minutes over high heat.
- 4Add oregano and apple vinegar, then reduce for 5 minutes.
- 5Pour in 300 ml of extra virgin olive oil.
- 6Remove from heat and let temper.
- 7Cut the head and spines of the sardines and open them.
- 8Salt the sardines on both sides.
- 9Coat the sardines in a mix of chickpea and wheat flour.
- 10Fry in hot olive oil.
- 11Place the loins in a container and add the escabeche between each layer.
- 12Cover and refrigerate for a minimum of 8 hours.
Ingredients
- kg sardines
- 50 g chickpea flour
- 50 g wheat flour
- extra virgin olive oil
- salt
- 400 ml olive oil
- 6 garlic cloves
- 1 cucharada peppercorns
- 2 hojas bay leaves
- 1 cucharada sweet paprika
- 100 ml white wine
- 1 cucharada dried oregano
- 100 ml apple vinegar
Equipment
ladlesaucepanfrying pancooking paperbowlscissors
Tips
- The sardines can be stored in the refrigerator for several weeks.
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