
Sardines with bread salad

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Panzanella is a very old Tuscan tradition a salad made with leftover bread, which would be unsalted, in the local style. It is a summer dish, which you would make when tomatoes and basil were good and plentiful. If you want to make it the day before you eat it, the flavors will have longer to infuse and it will taste even better. When you cook the sardines, it is very important to get your griddle pan really hot, otherwise the sardines will stick and you won't be able to turn them without breaking them up.
ingredients
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serves: 4
12 large sardines
5 tablespoons extra virgin olive oil
For the panzanella:
7 ounces (about 7 slices 4 1/2 x 3 1/4 x 3/4", stale Tuscan bread or ciabatta, without crusts, torn up)
4 tablespoons white wine vinegar
3 tomatoes (on the vine)
1 large red onion (cut into 3/4-inch dice)
big bunch of basil
5 tablespoons extra virgin olive oil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 603
- Total Fat: 42.6 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Cholesterol: 85.2 mg
- Sodium: 600.5 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.2 g
- Sugars: 4.6 g
- Protein: 20.5 g
preparation

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