Sardines with fennel ratatouille

2_07004 SARDINES with FENNEL RATATOUILLE INGREDIENTS for 4 PEOPLE 4 fennel, 1 carrot, 1 clove of garlic, 30 g of bacon, 1/2 teaspoon cumin seeds, 2 ripe tomatoes but firm, 10 g of candied Citron, 1 dl of dry white wine, 12 or 16 sardines, 20 g olive oil, salt and pepper.

Heat the olive oil in a pan and let Cook over medium chopped Bacon and carrot peeled and shredded.

After a few minutes, add the cumin and fennel sprouts and cut into thin slices or wedges.

Let them cook for a few minutes, then add the clove of garlic, peeled and finely chopped.

As soon as they start taking color, tinged with white wine; When the wine has almost completely evaporated, wet with hot water 4 dl, salted lightly and lower the heat.

Simmer for about 30 minutes or until the fennel will be transparent and tender, adding more water if necessary.

Meanwhile clean the pilchards, ungetele with a little oil and put them on the grill or hot barbecue, quickly on both sides.

Peel the tomatoes, svuotateli of seeds and cut the flesh into cubes.

Chop or slice it thinly Cedar if it is one piece.

Thrown into the pan of fennel tomatoes, lime and a little bit of green shredded fennel.

Stir, season with salt and pepper and turn off the flame.

Put the sardines on the surface and cover with a lid until ready to serve.

You can also serve the fennel cold ratatouille with sardines just passed on the grill, still hot.