Let us ask the fishmonger to descame, unpaved and despair the sardines (the friendly usually do it: if not, lets do it).
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| Ingredients to make bolindres (marbles) of Sardina |
| For 4 people :: 1 kg. Of sardines, fat and fresh 2 cloves of garlic 2 eggs 2 onions (medium and tender) 50 gr. of wheat flour 1 lemon (its juice) 30 gr. of capers 1 glass (of the water) of olive oil pajil 1 teaspoon of ground black pepper 1 teaspoon of ground coriandro 1/2 teaspoon of cumin in grain grain | For presentation :: 15 gr. of capers 1 lemon cut into rajas 1 lettuce cogollo |
Ingredients to make bolindres (marbles) of Sardina
2. Wash them and dictate them.
3. Lets remove the tail.
4. (Note: At this point the reader must have perceived the deliberate laism, which denotes my Madrid origin, such as that of Cervantes, Quevedo, MoratÃns and that of some other maulas) lets crush them (I presume that, good or bad or bad , each one will have an electric chopper: if not, holy patience and chopping finite).
5. Lets macate in a Almirez Las Carparras, the garlic, the parsley (Picadito), the Coriandro, the cumin, the pepper and a couple of tablespoons of oil.
6. Let us finite the onions and sauté them, to poach them (little oil, not very heat and holy patience), now we put the pulp of sardines, the eggs, the content of our almirez, the juice of our lemon and stir with a spoon of Wood until a paste is achieved.
7. lets macerate the thing on half a horita.
8. After which, we will make about 24 bolindres (six per head), as spherical as possible, we will batter them in flour and we will fry them in abundant oil (it must have been left) not very hot, until we manage to brown them uniformly.
9. We will serve them hot, on the (aesthetic) bed that will provide us with the first 8 leaves of the Baby lettuce, accompanied by the lemon cut into strads and flanked- here and by closing- of the entire caps.
