Después de la experiencia de Cristina con la picadora para elaborar esta receta, no sé yo si querrá prepararla de nuevo... Pero me recuerda que debemos poner una nota en este blog que diga "no nos hacemos cargo de los electrodomésticos, utensilios u otros "aparatejos" que puedan salir perjudicados... con nuestros disparates ya no damos a basto!" Espero que para las siguientes no haya más desastres!
Así que nos es grato contar con la colaboración de Cristina en esta ocasión porque sabemos que ha hecho un gran esfuerzo por meterse a la cocina y realizar esta espectacular receta que nos comparte.
Este es un plato muy adecuado si queremos unas deliciosas tapas. Se debe preparar con antelación, y aunque es un poco elaborado, la ventaja es que es bastante económico y se puede servir tanto en frío como en caliente.
Ingredientes (para 4 personas):
12 sardinas grandes
1 cebolla pequeña
1 cebolla pequeña
30g de piñones
30g de pasas
30g de pasas
6 briznas de hierbabuena
6 briznas de perejil
6 briznas de perejil
80g de pan rallado
½ cucharadita tamaño café de pimentón
½ cucharadita tamaño café de pimentón
3 pellizcos de azúcar
4 cucharadas tamaño sopero de zumo de naranja
4 cucharadas tamaño sopero de zumo de naranja
1 cucharadas tamaño sopero de vinagre de vino blanco
3 cucharadas tamaño sopero de aceite de oliva
3 cucharadas tamaño sopero de aceite de oliva
sal y pimienta
Preparación:
Preparación:
Pedir
en la pescadería que vacíen las sardinas, quiten las cabezas y las escamas, retiren
la espina central sin sacar los filetes.
Enjuagar y secar las sardinas, salpimentar.
Nota de Cristina: En el supermercado solo me vaciaron y
quitaron las cabezas porque “no había mucha gente”. Me tocó quitar las escamas y la espina
central, cosa que nunca había hecho en mi vida antes. Resultó un poco laborioso pero entretenido
porque me recordó las clases de disección del colegio.
Para
el relleno:
1. Pelar
la cebolla y picarla. En una sartén, dorar la cebolla 2 minutos con la mitad del aceite. Añadir los piñones, dorar otros 2 minutos. Y volcar todo en un cuenco.
2. Añadir el pan rallado, el azúcar, el zumo de naranja, el vinagre, las hierbas aromáticas cortadas y el resto de aceite, salpimentar y mezclar todo. Tiene que quedar una mezcla algo compacta, si hace falta se puede añadir un poco más de aceite hasta conseguir la consistencia deseada.
3. Precalentar el horno a 210º C. Engrasar una fuente. Colocar las sardinas por el lado de la piel sobre una tabla. Colocar el relleno sobre la sardina empezando por el lado de la cabeza. Enrollar desde la cabeza hacia la cola, sin apretar. Mantenerlas con unos palillos de madera y colocar sobre la fuente. Rociar con aceite y enhornar durante 25 minutos.
4. Listo para servir caliente, tibio o frío.
_________________________________________________________________
After Cristina's experience with the blender to make this recipe, I don't know if she will want to prepare it ever again... But it reminds me that we should put a note on this blog that says "we will not look after the appliances, utensils or other gadgets that can be harmed during preparation of the recipes... we already have to mind our own silliness!". We hope the next recipes won't suffer any more disasters!
That said, we're pleased to have Cristina participating this time because we know that she has made a great effort to get in the kitchen and make this spectacular recipe that she shared with us.
This is a dish well suited if you want some delicious "tapas". It must be prepared in advance, and although it is a little tricky, the advantage is that it is fairly inexpensive and can be served either cold or hot.
Ingredients (serves 4):
12 large sardines
1 small onion
30g pine nuts
30g raisins
6 stalks of peppermint
6 stalks of parsley
80g of breadcrumbs
½ teaspoon of paprika
3 pinches of sugar
4 tablespoons of orange juice
1 tablespoon of white wine vinegar
3 tablespoons of olive oil
salt and pepper
Preparation:
Ask the fishmonger to empty the sardines, removing the heads and scales, and the backbone too, without removing the steaks. Rinse and dry the sardines, and then season with salt and pepper.
Cristina's note: In the supermarket, they only emptied and removed the heads because there were not so many people. I had to remove the scales and the backbone myself, something that I had never done in my life before. It turned out a bit laborious but funny because I remembered the school dissection classes.
For the filling:
1. Peel the onion and chop. In a skillet, fry the onion until golden for 2 minutes with half the oil. Add the pine nuts, sauté another 2 minutes. Put everything in a bowl.
2. Add the breadcrumbs, sugar, orange juice, vinegar, chopped herbs and the remaining oil, salt and pepper and mix everything. It must be a compact mixture, if necessary you can add a little bit more oil until desired consistency.
3. Preheat the oven to 210 ºC. Grease a baking tray. Place the sardines skin side on a table. Place the filling on the sardine starting with the side of the head. Roll up from head to tail, loosely. Keep them with wooden chopsticks and place on the tray. Spray with oil and put in the oven for 25 minutes.
4. Ready to serve hot, warm or cold.
2. Añadir el pan rallado, el azúcar, el zumo de naranja, el vinagre, las hierbas aromáticas cortadas y el resto de aceite, salpimentar y mezclar todo. Tiene que quedar una mezcla algo compacta, si hace falta se puede añadir un poco más de aceite hasta conseguir la consistencia deseada.
3. Precalentar el horno a 210º C. Engrasar una fuente. Colocar las sardinas por el lado de la piel sobre una tabla. Colocar el relleno sobre la sardina empezando por el lado de la cabeza. Enrollar desde la cabeza hacia la cola, sin apretar. Mantenerlas con unos palillos de madera y colocar sobre la fuente. Rociar con aceite y enhornar durante 25 minutos.
4. Listo para servir caliente, tibio o frío.
_________________________________________________________________
After Cristina's experience with the blender to make this recipe, I don't know if she will want to prepare it ever again... But it reminds me that we should put a note on this blog that says "we will not look after the appliances, utensils or other gadgets that can be harmed during preparation of the recipes... we already have to mind our own silliness!". We hope the next recipes won't suffer any more disasters!
That said, we're pleased to have Cristina participating this time because we know that she has made a great effort to get in the kitchen and make this spectacular recipe that she shared with us.
This is a dish well suited if you want some delicious "tapas". It must be prepared in advance, and although it is a little tricky, the advantage is that it is fairly inexpensive and can be served either cold or hot.
Ingredients (serves 4):
12 large sardines
1 small onion
30g pine nuts
30g raisins
6 stalks of peppermint
6 stalks of parsley
80g of breadcrumbs
½ teaspoon of paprika
3 pinches of sugar
4 tablespoons of orange juice
1 tablespoon of white wine vinegar
3 tablespoons of olive oil
salt and pepper
Preparation:
Ask the fishmonger to empty the sardines, removing the heads and scales, and the backbone too, without removing the steaks. Rinse and dry the sardines, and then season with salt and pepper.
Cristina's note: In the supermarket, they only emptied and removed the heads because there were not so many people. I had to remove the scales and the backbone myself, something that I had never done in my life before. It turned out a bit laborious but funny because I remembered the school dissection classes.
For the filling:
1. Peel the onion and chop. In a skillet, fry the onion until golden for 2 minutes with half the oil. Add the pine nuts, sauté another 2 minutes. Put everything in a bowl.
2. Add the breadcrumbs, sugar, orange juice, vinegar, chopped herbs and the remaining oil, salt and pepper and mix everything. It must be a compact mixture, if necessary you can add a little bit more oil until desired consistency.
3. Preheat the oven to 210 ºC. Grease a baking tray. Place the sardines skin side on a table. Place the filling on the sardine starting with the side of the head. Roll up from head to tail, loosely. Keep them with wooden chopsticks and place on the tray. Spray with oil and put in the oven for 25 minutes.
4. Ready to serve hot, warm or cold.
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