Components
- Two 125 g cans of sardines, either in oil or water
- One onion
- 1 garlic clove
- One lemon from Sicily
- 1/4 cup of olive oil (tea)
- Add salt and ground pepper gradually, adjusting to taste.
- 4 pieces of cocoon bread for serving
Ready state
- Peel the onion and slice it into 1 cm strips. Peel and finely slice the garlic clove. Wash and dry the Sicilian lemon. Scrape off the zest and set aside half of the lemon juice.
- Remove the sardine fillets from the cans, place them on a plate, and use a fork to take out the central bone.
- Heat a large frying pan over medium heat. Toast the bread slices for one minute on each side. Move them to a plate and set aside.
- Maintain the frying pan on medium heat, combine the water with olive oil, add the onion, and sauté for approximately 6 minutes, stirring occasionally. Incorporate the garlic and cook for 1 minute to release its aroma. Add the sardines, season with ground chili pepper to taste, and cook for 1 minute, stirring gently to keep the fillets intact.
- Switch off the heat, pour in the broth and lemon zest. Taste and, if needed, adjust the salt—keep in mind the sardines are already salty. Serve the warm sardines (or at room temperature) with the onions and the sauce that developed in the pan over the bread.
Purchase only what is necessary
Store
Game featuring 6 cupcakes, Curry
Flax Napkin Curry (set of 2), Acervo Paninha
Zwilling Bamboo Table
8” Tramontina Bread Knife
Frigideira Siena de Alumínio, Baillarini
Staub silicone spatula
