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for those with oregano
1 kilo sardines, with head and guts removed
1 coffee-cupful olive oil
2 teaspoonfuls oregano
juice of 1 lemon, salt
for those with tomato
1 kilo sardines, with head and guts removed
1 coffee-cupful olive oil
1 coffee-cupful parsley, finely chopped
400 gr. ripe tomatoes, finely chopped
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If you haven’t a grill or an organized barbeque, cook the sardines in the oven in two different ways. One time with a little oregano, oil and lemon, and of course a pinch of salt. Another time with finely chopped tomato, parsley and olive oil. |
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Bake for 30 minutes at 180 0C, and they’re ready.
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The sardines accompanied by a light retsina, such as Ritinitis Nobilus, take you to the heights of traditional pleasure.
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