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Baked “Sardòni barcolani” with breadcrumbs, raisins and pine nuts
Recipe by Marco Arrigoni
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
For 4 people
Ingredients
16 “Sardòni barcolani” (Anchovies),
4 tablespoons squid ink breadcrumbs,
4 teaspoons of red beet breadcrumbs,
4 teaspoons pine nuts,
2 heaping tablespoons of raisins,
1 clove of Resia garlic,
1 sprig of parsley,
2 tablespoons Tergeste Oil,
Salt and pepper.
Introduction
"Sardòn barcolano" is the Alice of the Gulf of Trieste. A small blue fish with tough flesh and an intense but delicate flavor. This recipe created to enhance the meat of the "Sardòn barcolano", leaves a balanced taste of sea and land in the mouth. Excellent accompanied with a good glass of Malvasia del Carso white wine.
Preparing
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