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New York City Wine Tasting Club

'Escabeche' of Sardines


Dish:
‘Escabeche' of Sardines
By Executive Chef Carmen Santos, Alfama Restaurant

Ingredients:

2 lbs. Fresh Portuguese sardines
2 cups (16 oz) white wine vinegar
3 tablespoons paprika
1/4 lb. Sliced garlic
2 green peppers julienned
2 red peppers julienned
2 big onions (thinly sliced)
Salt and pepper to taste

Instructions:
1. Clean and remove the scales and bones from the sardines
2. Season the sardines in salt and set aside for 1 hour
3. Dip the sardines in white flour, removing any excess flour and fry them in Portuguese olive oil
4. Once fried, remove them from the pan and in the remaining olive oil saute the onions and garlic. Set aside
5. Saute the peppers until cooked but still crisp
6. Prepare a vinaigrette with the vinegar, paprika, salt and pepper to taste
7. Mix the vinaigrette with the onions

Preparation:
1. Place a bed of the julienne peppers on a plate
2. Place the sardines on the peppers to form a cone and then pour the vinaigrette with the onions over them