Grilled sardines with cornbread
Sardinha assada com broa
INGREDIENTS
- 1 Brasmar sardine
- Olive oil to taste
- 1 clove of garlic
- 1/4 onion
- 1/4 red onion
- 1/4 orange pepper
- 1/4 yellow pepper
- 1/4 green pepper
- 1/4 red pepper
- Grated carrot to taste
- 30 ml vinegar
- Salt and pepper to taste
- 2 slices of country bread
Sardinha assada com broa
INGREDIENTS
- 1 Brasmar sardine
- Olive oil to taste
- 1 clove of garlic
- 1/4 onion
- 1/4 red onion
- 1/4 orange pepper
- 1/4 yellow pepper
- 1/4 green pepper
- 1/4 red pepper
- Grated carrot to taste
- 30 ml vinegar
- Salt and pepper to taste
- 2 slices of country bread
PREPARATION
Defrost the sardines in a refrigerated environment, preferably on a slanted surface so that they do not come into direct contact with the defrosting liquid.
Cut the fins off the sardines, scale them, wash them with water, remove the viscera and wash them again in running water.
Season with salt and place in a preheated oven at 180ºC for 10 minutes.
Place a pan on the heat and add the chopped garlic and olive oil.
Let it heat up, add the onions cut into thin half moons and mix well. Add the finely chopped peppers and the grated carrot and let it cook.
Season with salt and pepper and let it sauté.
Add the vinegar and turn off the heat.
Place a frying pan on the heat with a little olive oil and brown the slices of bread.
Plate harmoniously.
PREPARATION
Defrost the sardines in a refrigerated environment, preferably on a slanted surface so that they do not come into direct contact with the defrosting liquid.
Cut the fins off the sardines, scale them, wash them with water, remove the viscera and wash them again in running water.
Season with salt and place in a preheated oven at 180ºC for 10 minutes.
Place a pan on the heat and add the chopped garlic and olive oil.
Let it heat up, add the onions cut into thin half moons and mix well. Add the finely chopped peppers and the grated carrot and let it cook.
Season with salt and pepper and let it sauté.
Add the vinegar and turn off the heat.
Place a frying pan on the heat with a little olive oil and brown the slices of bread.
Plate harmoniously.
