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Scapece




Source of Recipe


Kevin Sandri, Garden State


Recipe Introduction


Published August 16, 2011

Makes 4 servings

The vinegary dressing in this traditional Italian preparation serves a dual purpose: The acid preserves the delicate fish, and its sharp flavor cuts the fish oil. Garden State serves the scapece on a ciabatta roll with lettuce, tomato and caper aioli.



List of Ingredients




1/2 cup all-purpose flour
1 teaspoon coarse salt
6 sardines, gutted, rinsed and patted dry
12 tablespoons olive oil (divided)
1 large onion, halved lengthwise and thinly sliced crosswise into half-moons
4 cloves garlic, halved
1 small dried red chile, left whole
1/2 cup white wine vinegar
2 tablespoons chopped fresh mint





Recipe



Mix together the flour and salt, and dredge the sardines. Shake off excess flour.

Heat 6 tablespoons of the olive oil in a large skillet over a medium-high heat, and fry the sardines in batches until golden brown on both sides (about 4 minutes per side). Drain on paper towels. Repeat until all the sardines are cooked, and then discard the oil remaining in the skillet.

Meanwhile, heat 3 tablespoons oil in a pan over high heat, and add the onion. Quickly saute until it starts to brown on the edges, about 7 minutes, then add the garlic and chile. Saute until fragrant, about 30 seconds or so. Add the vinegar, and simmer for about 10 minutes (reduce the heat until it's just high enough to maintain a simmer). Remove from the heat, and add the mint and remaining 3 tablespoons of olive oil.

Place the sardines in a deep, narrow dish. Pour the onion mixture over the fish, and let marinate for a day in the refrigerator. Bring back to room temperature before serving.