After the fritters and the various types of arancini, here is another great classic of the 'street food’ Siciliano: fried sardines. Sardines, anchovies and not how to use it in Rome: I am always a blue fish, but bigger than the anchovies, plumper, and tastes a bit’ harder. Serve as an aperitif in the summer evenings with a glass of fruity fresh white wine, or bubbles. I do not advance even one.
Ingredients for 4 people:
- 600 grams of fresh sardines
- grits as required
- salt to taste
- peanut oil for frying as required
Clean the sardines: remove the head, Sardinian to open the book and remove the entrails, the inner bone and the small bones on his back. Wash all the fish and put it on the paper towel, Pat dry well until dry.
Put in a dish abundant durum wheat, season with salt (not too) and pass one by one by pressing the sardines well so that they are well covered by the semolina from both sides.
Heat a large saucepan (I recommend the wok) peanut oil: sardines are fried in immersion and the oil must cover them entirely and be at a temperature of 180 degrees, ideal for frying.
Put a few sardines at a time in hot oil and fry for a minute and a half or two: as soon as they become browned, will be ready. Serve accompanied by some of lemon.
THE PAIRING: A Franciacorta DOCG for these fried sardines. We combine a simple wine to a simple dish. Therefore, our suggestion is the Betelle Pure Brat produced by Cantina Lovera: perlage, classic hints of bread crust, Dry and clean taste.