Sardinas con Pimientos

Baby Sardines Braised with Peppers

Preparation info

  • 6

    Raciones
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

I ONCE SPENT A MORNING ON THE GALICIAN COAST SPEAKING WITH FISHERMEN AND WATCHING THE WOMEN ON THE WHARVES MENDING THEIR NETS BY HAND. THE WOMEN KEPT THE NETS TAUT BETWEEN ONE STRONG ARM AND THE TOES OF AN OUTSTRETCHED FOOT. MY CONCENTRATION WAS DISTURBED BY A MAN DRIVING UP TO A FISHING BOAT AND, ALMOST CLANDESTINELY, PACKING A WOODEN CRATE OF SMALL SARDINES INTO THE BOOT OF HIS LATE-MODEL MERCEDES. I AM GOING TO EAT THESE WITH PLENTY OF VINO TINTO,’ HE SAID IN A GRAVELLY VOICE. SUDDENLY I HAD A CRAVING FOR SARDINES. NICE SMALL, MEATY ONES WITH PLENTY OF OILY FLAVOUR. LATER THAT DAY I WAS LUNCHING WITH GALICIAN FRIENDS. THEY TOOK ME TO THEIR LOCAL RUSTIC RESTAURANT, TIO BENITO, AND AFTER PLATES OF CLAMS, MUSSELS, RAZOR CLAMS AND SEVERAL BOTTLES OF ALBARINO OUT CAME A WONDERFULLY HOT PLATE OF MEATY LITTLE SARDINES BRAISED WITH GREEN CAPSICUM (PEPPER), ENLIVENED WITH LEMON ZEST. I WORKED UP ENOUGH DUTCH COURAGE BY THE END OF THE MEAL TO GO WHERE NO MAN DARES TO TREAD — A KITCHEN RUN BY A WOMAN. THIS PARTICULAR KITCHEN WAS WORKING UNDER THE WATCHFUL EYE OF A WONDERFUL WOMAN CALLED SALADINA. THIS IS HER RECIPE AS BEST AS I CAN REMEMBER. IT IS WONDERFUL.