Recipes.

Sardine Sott’olio

By Johnny Di Francesco


  • 4 servings
  • Prep - 30 mins
    Cooking - 30 mins
  • Total - 1 hour

Johnny Di Francesco takes you on an authentic Neapolitan cooking tour by showing you how to make your own tinned sardines. Sardines are one of our favourite fishes at IQS, they are packed with nutrition and taste amazing!  

Servings: 4
Preparation: 30 mins
Cooking: 30 mins

Ingredients

  • 1 1/2 l water.
  • 500 ml white wine vinegar.
  • 300 g rock salt.
  • 2 bay leaves.
  • 1 star anise.
  • 1 cinnamon stick.
  • 10 peppercorns.
  • 1 kg sardines.
  • Extra virgin olive oil, enough to fill the jars.

Marinade

  • 100 ml extra virgin olive oil.
  • 500 g onions, diced.
  • 100 g capers.
  • 1/2 teaspoon nutmeg.
  • 2 bay leaves.
  • 1 star anise.
  • 1 cinnamon stick.
  • 1 lemon, zest only.
  • White pepper, to taste.
  • Salt, to taste.

Directions

1. To make the marinade, add all the ingredients in a pot over medium heat, bring to a simmer and cook the onion until translucent and soft. Set aside until needed.

2. Place the water, white wine vinegar, rock salt, bay leaves, star anise, cinnamon stick and peppercorns into a pot. Bring to the boil.

3. Add all the sardines at once to the boiling pot and simmer for approximately 5 minutes or until cooked in the center.

4. Drain the sardines in a colander covered with a clean cloth and allow to cool to room temperature. Once cooled, fillet each sardine.

5. Add the cooked sardines to the jars in layers, with the marinade between each layer. Cover completely with the olive oil. Once all the jars are covered, seal with the jar lid.

4. Place the jars in a pot, cover with water and bring the water to boiling point slowly, then simmer for 5 minutes. Turn the heat off and allow the water to cool with the jars in the water.


Note

Makes approximately 5 small jars.

Tip: Do not remove the jars from the boiling water as this may cause the jar to crack.

Images and recipes from Food of Naples, New Holland Publishers RRP $45.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Food of Naples

Johnny Di Francesco takes you on an authentic Neapolitan cooking tour by showing you how to make your own tinned sardines. Sardines are one of our favourite fishes at IQS, they are packed with nutrition and taste amazing!

Ingredients

  • 1 1/2 l water.
  • 500 ml white wine vinegar.
  • 300 g rock salt.
  • 2 bay leaves.
  • 1 star anise.
  • 1 cinnamon stick.
  • 10 peppercorns.
  • 1 kg sardines.
  • Extra virgin olive oil, enough to fill the jars.

Marinade

  • 100 ml extra virgin olive oil.
  • 500 g onions, diced.
  • 100 g capers.
  • 1/2 teaspoon nutmeg.
  • 2 bay leaves.
  • 1 star anise.
  • 1 cinnamon stick.
  • 1 lemon, zest only.
  • White pepper, to taste.
  • Salt, to taste.

Directions

1. To make the marinade, add all the ingredients in a pot over medium heat, bring to a simmer and cook the onion until translucent and soft. Set aside until needed.

2. Place the water, white wine vinegar, rock salt, bay leaves, star anise, cinnamon stick and peppercorns into a pot. Bring to the boil.

3. Add all the sardines at once to the boiling pot and simmer for approximately 5 minutes or until cooked in the center.

4. Drain the sardines in a colander covered with a clean cloth and allow to cool to room temperature. Once cooled, fillet each sardine.

5. Add the cooked sardines to the jars in layers, with the marinade between each layer. Cover completely with the olive oil. Once all the jars are covered, seal with the jar lid.

4. Place the jars in a pot, cover with water and bring the water to boiling point slowly, then simmer for 5 minutes. Turn the heat off and allow the water to cool with the jars in the water.

Note

Makes approximately 5 small jars.

Tip: Do not remove the jars from the boiling water as this may cause the jar to crack.

Images and recipes from Food of Naples, New Holland Publishers RRP $45.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Food of Naples

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