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4 to 6
Easy
By Fred Plotkin
Published 2001
I have sampled versions of this dish all along the Adriatic littoral from Capodistria and Muggia to Trieste, Monfalcone, Grado, and Lignano. In each place it is just a little bit different, so this recipe is an amalgamation of the best of each preparation. Use large fresh anchovies or sardines.
Clean the sardines, removing heads and tails and gutting the innards. Open each fish like a book, rinse very well with cold running water, and pat dry with paper towels. Place them carefully in a steamer basket and set the basket over a large pot of rapidly boiling water. If you do not have such a basket, put the fish in a metal colander or steamer and place it atop the pot of boiling water, co