Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Red onion; cut 1/2" julienne |
| 2 | Garlic cloves; thinly sliced |
| 3 ounces | Extra-virgin olive oil |
| 3 larges | Red bell peppers |
| 3 larges | Green bell peppers |
| 3 larges | Yellow bell peppers |
| 1 | Dried hot chile; crushed |
| 1 tablespoon | Sugar |
| 1 teaspoon | Fresh thyme |
| 1 cup | Basic Tomato Sauce; see * Note |
| 8 | Fresh sardines; gutted, |
| Gills removed; washed and patted dry | |
| Salt; to taste | |
| Freshly-ground black pepper; to taste |
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
Preheat grill or broiler. In a 12- to 14-inch saute pan, saute onion and garlic in olive oil over medium heat until soft and translucent (about 8 to 10 minutes). Halve peppers lengthwise and remove stem ribs and seeds and cut into ½-inch wide strips. When onions are soft, add peppers to pan and cook 5 minutes until softened. Add chile, sugar, thyme and Basic Tomato Sauce, bring to boil, lower heat and simmer 15 minutes. Taste for seasoning and set aside. Grill or broil sardines on hot barbecue until crisp and skin is slightly charred (about 2 minutes per side). While grilling fish, divide peperonata evenly on four dishes. Place two fish side by side on each plate and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5613 broadcast 01-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-07-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.