Sardine alla griglia con salsa di capperi e prezzemolo
Chargrilled Sardines With Caper & Parsley Vinaigrette

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my chargrilled sardines with caper & parsley vinaigrette for you to enjoy.

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as tasting fantastic, this dish is also very rich in omega 3 and vitamin B. Don’t worry about the bones; grilling the fish enables you to pull them out almost in one go. Try it with Fregola Salad (see page 96).

TwitterFacebook

4

Serves

8

Ingredients

Fish Recipes, Meat-Free Recipes

Type

Ingredients

  • 16 Fresh sardines, scaled & gutted
  • 200ml Extra virgin olive oil
  • 60ml Red wine vinegar
  • 1 lemon Lemon Juice
  • 100g Capers, drained & chopped
  • 3 tablespoons Fresh flat leaf parsley, chopped
  • To taste Salt
  • To taste Freshly ground black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest chargrilled sardines with caper & parsley vinaigrette! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat a ridged cast-iron chargrill pan over a high heat. Rinse the sardines inside and out and pat dry with kitchen paper. Brush all over with 60ml of the oil and season with salt and pepper.
  2. To make the vinaigrette, put the vinegar, lemon juice, capers and parsley in a medium bowl and whisk in the remaining oil. Season with salt and pepper and set aside.
  3. When the chargrill pan is very hot, reduce the heat to medium and lay the sardines in the pan. Cook for 4 minutes or until the sardines are golden with charred grill marks, then gently turn and cook for a further 4 minutes. If you turn the fish too early, the skin will stick and tear, so don’t rush it.
  4. Place the sardines on a warm plate, drizzle over the vinaigrette and serve immediately.

Once you’re done, simply sit back and enjoy your chargrilled sardines with caper & parsley vinaigrette and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Trapani-Style Couscous with Fish, Tomatoes & Almonds

View Recipe

Next Recipe

Chestnut & Fennel Soup With Sage

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Gelato facile all'amarenaEasy Sour Cherry Ice Cream with Amaretto Sauce

Sour cherries (also known as tart cherries) are smaller and softer than sweet cherries. Although they are sometimes eaten fresh, in Italy – where Morello is the most popular variety – sour cherries are usually used in jams, jellies, sorbets and ice creams. This particular ice cream contains condensed milk, which gives a creamy, smooth texture without churning – a bit of a cheat, but no one need...

6

Serves

6

Ingredients

Cherries

Main Ingredient
View Recipe

Zuppa di Cipolle e PancettaOnion, Tomato and Pancetta Soup

By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more – in fact, I don’t know anyone who has tried it and not loved it. I think you will be amazed at the flavour combinations. Make sure it is always served hot. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Focaccia ripienaStuffed Focaccia with Black Olives, Spinach and Mozzarella

I love this bread; it’s almost a meal in itself and could almost pass for a pizza with all the flavours I have put inside. You can be as creative as you like here and add in almost anything but the melted cheese with the strong flavour of the olives works perfectly with the spinach. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Svizzere Do AgnelloSpicy Lamb Burgers With Herbed Yoghurt

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers...!

6

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Spaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara

Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Scombro Grigliato Con Semi Di FinocchiettoGrilled Mackerel with Fennel Seeds and Balsamic Vinegar

When you fancy a savoury start to the morning, please try this. I love it: not only is it delicious but you can’t get anything healthier. Mackerel is an oily, coldwater fish known especially for its nutritional benefits, as it’s a great source of omega-3 fatty acids which are good for brain growth and protection. In fact, the omega-3 content may actually reduce your risk of developing Alzheimer’s...

4

Serves

10

Ingredients

Mackerel

Main Ingredient
View Recipe