Penne with sardines
Sardine fillets / Penne Riscatto / Cured Queijo de São Jorge / Rocket / Mint
Sardines: 10 fillets
Method: ask the fishmonger to fillet the
sardines for you.
Penne riscatto: 500 g penne riscatto, water, bay leaf, salt.
Method: cook the pasta al dente with the bay leaf and salt.
‘Estrugido’: ½ onion, ½ ripe tomato, 3 cloves of garlic, 1 tbsp parsley, 1 tbsp mint,
virgin olive oil.
Method: finely dice the onion, the tomato
and the garlic and sauté in hot olive oil. Season with salt and pepper and cook
for a minute. Turn off the heat and add the chopped mint and parsley. Save for later.
Finishing/plating up: place the estrugido with a dash of olive in a
frying pan. Heat and add half a glass of white wine. Reduce
by half and add the sardine fillets, cooking for a few seconds and then
removing them. Place the pasta and the rocket in the frying pan and mix, before
pouring this mix into a deep plate. Place the fillet on the top and grate over
with some cured São Jorge cheese.