Baked sardines to aromas

2_07208 BAG of SARDINES to AROMAS INGREDIENTS for 4 people: 500 g of pilchards cleaned and de-boned, 400 g potatoes 4 tablespoons olive oil, 80 g of tomatoes, 2 sprigs of basil, 2 sprigs of parsley, 80 g of black olives with small stones, 2 tablespoons of flour to the batter, pepper, salt and bring to a boil a litre of water and add salt.

Peel the potatoes, wash and cut into vertical slices 12 cm thick.

Cook in boiling water 5 minutes after resumption of the boil.

Drain with slotted spoon on a kitchen towel.

Rinse the sardines, dry them well with a paper towel, remove, if present, the small remaining bones (do not remove the codine why are decorative).

Add salt and pepatele.

Heat the oven to 220° Drained tomatoes in a strainer so that lose their liquid, chop coarsely.

Wash the parsley leaves, clean those of Basil with damp paper towels.

Chop with a Crescent.

Mix the flour with a little water in a small bowl until a thick batter.

Placed on a worktop a piece of baking paper, coated one side longer than with a little batter for a stretch of a cm.

Glue on the rim smeared the second piece of paper, press it well with your hands.

Place the paper on a baking plate letting it protrude more from one side.

Roll out on a layer of potatoes, put some sardines, opened with the back facing upwards.

Put over the tomatoes, chopped herbs, salt, pepper, oil.

Close the foil as follows: spread on the shorter side of the paper, from the outside, little batter (formed an edge about one cm).

Grab the side of the card protrudes more and let it pass over the plate to cover the fish.

Glue the two sides of the piece of paper lungoil the edge of the batter, pressing well with your fingers.

Close the other two sides of foil, folding them two or three times on themselves (to prevent open in cooking), you can paste the last pleat with little batter.

Bake the plate with foil, Cook until the paper has become a beautiful golden color (20 m).

Lift the foil with the spatula, set giatelo on a serving dish on the table and open it.