|5.00 tablespoon||olive oil|
|2.00 cup||julienne onions|
|2.00 tablespoon||chopped garlic|
|1.00 cup||tomatoes; chopped, seeded|
|2.00 tablespoon||chopped parsley|
|2.00 each||bay leaves|
|½ cup||dry white wine|
|2.00 tablespoon||white vinegar|
|1||crushed red pepper|
|2.00 pounds||small to medium sardines|
|1||descaled, gutted, washed and|
|1||oil for frying|
In a large pan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the garlic, tomatoes, parsley and bay leaves. Continue to saute for 2 minutes. Stir in the wine, vinegar and paprika. Season with salt and crushed red pepper. Bring the liquid to a simmer and cook for 5 minutes.
Season the sardines with salt and pepper. Fry the sardines in hot oil for about 1½ minutes, stirring constantly. Remove from the oil and drain on paper towel. Fry the sardines in batches. Place the sardines in a bowl and cover with the onion and tomato mixture.
Cover with plastic and place in the refrigerator. Refrigerate for 2 days. remove the sardines from the refrigerator and place on a platter. Spoon the marinade and vegetables over the sardines and serve.
Recipe from: "Emeril Live" on Food TV.
Entered by: Roy Olsen
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