By In The Kitchen With Stefano Faita
INGREDIENTS
Italian Salsa
4 plum tomatoes, diced
1 roasted red pepper or 2 to 3 jarred roasted red peppers, diced
1 garlic clove, finely chopped
Chopped hot chilies in oil, to taste
1 tbsp. chopped basil
1 tbsp. chopped Italian parsley
1 tbsp. red wine vinegar or sherry vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
Grilled Sardines
8 fresh whole sardines, cleaned and scaled
Salt and freshly ground pepper, to taste
Olive oil, for drizzling
2 garlic cloves, finely chopped
Grilled crusty bread, for serving
PREPARATION
Italian Salsa
Add tomatoes, roasted red pepper, garlic, chilies, basil, parsley, red wine vinegar, olive oil, and salt and pepper. Taste and adjust for seasoning.
Grilled Sardines
Pat sardines dry with paper towel.
Season fish with salt and pepper. Drizzle with olive oil and sprinkle with chopped garlic.
Preheat grill to high. Clean and oil grill.
Add sardines to grill. Reduce heat to medium. Grill, turning once, until just cooked through, about 3 to 5 minutes per side, depending on thickness. Serve with Italian Salsa and grilled bread, if desired. To eat sardines, simply separate fillet from bones.
Yield: 4 servings.