Sardines at laurel
Instructions
07808 SARDINES To LAUREL INGREDIENTS for 4 PERSONS 24 smallish sprats, salt, 2 Bay leaves, 2 cloves of garlic, a fresh red pepper, one tablespoon seldom white peppercorns, extra virgin olive oil.
Preparation: 30 minutes + 3 hour rest and some cooling PROCEDURE now clean the sardines, squamatele, remove the head and entrails and wash them well under cold running water, pour a layer of salt both internally and externally.
Put a layer of salt on a deep dish and line the sardines.
Cover with another layer of salt and let stand for 3 hours.
After this time, drained sardines and gently rub with paper towel to remove any remaining salt.
Allineatele tight in a rectangular baking dish containing exactly 2 layers of sardines.
Among the pilchards interspersed with slices of chilli and garlic and small pieces of bay leaf, sprinkle with pepper and cover completely with oil.
Cover the baking dish with aluminum foil and turn on the oven to 250ø.
When the oven is hot put the baking dish and, after 5 minutes, turn off.
Leave the baking pan until completely cooled.
Place the sardines in the fridge and consumatele within 3 days.
