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Sardines in Salt [sarde Sotto Sale]

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)36080.0
Carbohydrates (g)-
Total fats (g)4000.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the sardines into a 10 litre bucket. | 2. Cover and mix with layers of the salt -about1 kg and make sure that every fish is covered in salt. Be gentle when you mix them or you will damage the fish. | 3. Leave 24 hours. | 4. Take the sardines still in the salt in the dish to the beach. Wash the excess salt off with sea water,removing all blood and loose scales. | 5. When at home again, remove the heads and entrails. | 6. Do not try to remove the scales at thisstage,as you will damage the fish. | 7. Place the fish in a stoneware or stainless steel pot,layered with the remaining rock salt. | 8. Cover with a thick layerof rock salt. | 9. Place a plate on top. | 10. Place a weight on top eg 4-5 washed bricks or a bluestone pitcher. | 11. Leave for 28-40 days. | 12. Remove the weights and wash the salt off the fish in a good wine vinegar solution of 1/2 vinegar, 1/2 water, removing any scales. | 13. Dry the fish thoroughly. | 14. Place in a sterilized jar, top and tail. | 15. Sprinkle each layer with garlic, oregano and hot chillies. | 16. Drain any excess brine out of the bottom of the jar. | 17. Cover in the best quality olive oil you can buy andleave for up to 4 weeks before eating. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sardine 4 kg 36080.0 0.0 0.0 4000.0
    rock salt 3 - - - -
    wine vinegar - - - -
    chili - - - -
    oregano - - - -
    garlic - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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