Timbale of rice and sardines
Instructions
Boil the rice in salted water and leave it to drain al dente.
Sauté the sliced garlic in oil, add sardines, Brown on both sides, wet them with the wine and cook for 3-4 minutes.
Coat with chopped parsley, then remove the meat from the fire.
Filter the broth.
Season the rice with parsley, pine nuts, pecorino cheese and cooking of sardines.
On the bottom of a greased baking Sardinian layering, pour the rice, combine other sardines and pecorino.
Bake at 200 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 300 g of rice
- 400 g of clean sardines
- 1 clove of garlic
- 30 g of pine nuts
- White wine
- Parsley
- Grated pecorino cheese
- Olive oil
- Salt