Sign up to our Newsletter
Click below to go to our newsletter sign up form. Once subscribed you’ll receive the latest Show news, exclusive offers and little extras from your favourite chefs and experts.
Literally meaning “tasty sardines”, these fishes are like good wine: interesting when young, but exceptionally delicious after a couple of days’ rest. It’s best to cook these sardines in big batches, to enjoy throughout the week.
1. Soak the raisins and capers together in cold water for 10 minutes, then squeeze and drain on kitchen paper.
2. Warm the veg oil over a medium heat. Dredge the sardines in the flour. Fry them for 2 minutes per side, until they become nice and golden. Drain on kitchen paper.
3. Warm the olive oil over a low heat for 2 minutes, then add the onions. Cook for 10 minutes, until brown.
4. Next, stir in the soffritto, sugar and vinegar. Add the raisins, capers, pine nuts and sage. Simmer for a few minutes. Season, to taste.
5. Spread the pan-fried sardines in a casserole and scatter with the warm sauce. Leave to rest in the fridge overnight, then serve at room temperature.
Click below to go to our newsletter sign up form. Once subscribed you’ll receive the latest Show news, exclusive offers and little extras from your favourite chefs and experts.