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Local cuisine of Polesine

Baked sardines with mussel sauce

Difficulty: medium

Preparation time: 20 min

Ingredients: 500 gr. sardines, 30 gr. pine nuts, 50 gr. breadcrumbs, 100 gr. olive oil, 1 kg. mussels, 50 gr. onion, 10 gr. garlic, 5 gr. tomato puree, 100 gr. white wine, 20 gr. parsley, 200 gr. cherry tomatoes, salt and pepper to taste

Method: Clean sardines thoroughly and dry them. Grease some earthenware ramekins, dust with breadcrumbs, place sardines in ramekins. Chop some sardines, season with salt and pepper, add some parsley and made mixture compact using breadcrumbs. Put this mixture into ramekins and bake in bain-marie in the oven. Prepare the mussel sauce: cook the washed mussels to open them, put them in a pan with some chopped onion and garlic in extra virgin olive oil and white wine. Shell and finely chop the mussels , add the tomato puree, a few chopped cherry tomatoes and leave to cook for a while to combine flavours. To serve, pour sauce onto plates, put sardines on top and garnish with fresh parsley. Serve piping hot.

Wine matching: Lessini Durello Spumante Classico. Produced in several communes between the provinces of Vicenza and Verona. It is obtained from durello grapes and re-fermented in the bottle. The spumante is bright straw yellow with golden highlights and a fine and persistent perlage. The bouquet is pleasantly fruity and characteristic. Dry to the palate, fresh and full bodied. To be served at a temperature of 6-8°.

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