Sarde Alla Brace Barbecued Sardines Recipes

GRILLED SARDINES WITH SAN PEDRO BARBECUE SAUCE

Steps:

• Preheat a grill. Mix oil, garlic and lemon juice, then grill fish, using sauce as barbecue sauce and brushing on during grilling. Grill until fish is done, when fish is about to flake and turn opaque. Sprinkle with finely chopped Italian parsley, garnish with lemon wedges and serve.

PASTA CON SARDE (PASTA WITH SARDINES)

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, 8 to 10 minutes. Drain and rinse under cold water. Toss with 1/4 cup olive oil; cover and keep warm.
• Place 1/4 cup olive oil in a skillet over medium heat. Stir in garlic; cook just until golden, 2 to 3 minutes. Add sardines; cook 1 minute more. Stir in bread crumbs and 1/3 cup Parmesan cheese. Stir in remaining 1/4 cup olive oil if necessary to give mixture a crumbly texture. Stir in parsley and pepper and remove from heat.
• Serve sardine mixture over spaghetti and garnish with additional Parmesan cheese.

SARDINHAS ASSADAS / PORTUGUESE GRILLED SARDINES

Steps:

• Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.
• Preheat your grill, broiler or barbecue so that it's nice and hot.
• Rinse the sardines under some water and then dry them with papertowels.
• Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.
• Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.

CANNED SARDINE FRITTERS: FRITELLE SARDE

Steps:

• In a medium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread crumbs and cheese.
• Using a wooden spoon stir lightly, so as not to mash mixture.
• Set fish mixture aside.
• Fill a deep pot no more than halfway full with olive oil.
• Heat over medium flame until the temperature reaches 350°F.
• The oil should remain at or around this temaperature throughout the frying process.
• Using a spoon, make fritters into semi-balls.
• When the oil reaches temperature, gently drop the fish balls into the hot oil.
• BE CAREFUL NOT TO SPLATTER THE OIL.
• Fry each fritter to a golden brown, about 2 minutes.
• Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish.
• Repeat until all of the fish mixture has been used.
• These fritters are best served hot with a squeeze of fresh lemon juice.
• Garnish with parsley and lemon halves.