Sardines preserved in salt

Sardines preserved in salt

By
From
Modern Italian Food
Photographer
Earl Carter

You can find salted sardines in great, big, colourful tins in some delis in the central markets of Australian cities. I think they truly are the caviar of the sea, the ultimate delicacy, and a great versatile food enhancer. Admittedly they are a little fiddly. They need to be rinsed of excess salt and deboned, and the scales need to be removed.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Open up the sardines with your hands, and pull away the bones. Discard the tails and rinse the fish well to get rid of the scales and excess salt. Pat dry with kitchen paper.
  2. Mix the fillets with butter in a food processor for the best condiment to serve with a barbecued steak or a simple sauce for quick spaghetti. Another way of using them is to melt them down in a mixture of butter and olive oil, which you then add to finely sliced and braised onions – and I mean braised to meltdown point.
  3. Pour the mixture on home-made spaghetti and sprinkle liberally with cheese – you can’t go wrong! I know that many diners are a little indifferent to this type of preserved fish – they even refer to anchovies as the ‘hairy things’ and carefully avoid them in Caesar salad. But for once, try them.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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