This antipasto sardine recipes is not only colourful to the eye, but with small crackers, this is bound to be a great success when served with cocktails either before dinner or at a cocktail party. It is actually quite easy and quick to prepare.
Summer Sardine Recipe
- 4 1/2 cups finely chopped Polpa al Pomodoro (Tomato Pulp)
- 1/2 teaspoon finely minced garlic
- 1/4 teaspoon ground sage
- 1 tablespoon butter
- 1/4 teaspoon salt
- 2 medium green peppers
- 2 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 3 1/4 cans large skinless sardlines packed in olive oil
- 5 eggs hard boiled eggs with yolks and white finely chopped separately
- In a heavy saucepan, over low heat, or in a double boiler, cook the Tomato Pulp, garlic, sage, butter, and 1/8 teaspoon salt, stirring, until all ingredients are well mixed. Remove from heat and cool.
- Spear green peppers with long fork or regular skewer and roast over high flame on all sides until skins are black. Peel off skin under cold water. (An alternative to this part of the preparation of the peppers – although it is not so traditionally Italian – is to cover them with water, bring to a boil, remove from heat, let stand for 10 minutes, drain and skin.)
- Cut peppers into long slivers, discarding seeds and fibers. Marinate pepper slivers in a combination of the olive oil, 1/2 teaspoon salt, and black pepper for 10 minute
- In the meantime arrange part of the sardines in a fanlike pattern in center of a round platter, then repeat arrangement in an outer circle, but leaving a space of 2 to 2 1/2 inches between the sardines. Spoon tomato sauce over each sardine. In between the tomato-covered sardines of both circles place small mounds of the chopped hardboiled eggs, alternating the yolks and the whites. Remove pepper slivers from marinade and border the platter with them