By Adam Demanuele – Serves: 4
Ingredients
400g sardines
30g salt
15g pink peppercorns
100ml local extra virgin olive oil 100ml aged balsamic vinegar
Method for Cured Sardines:
Combine the salt and pink peppercorns.
Rub the mixture evenly over the sardines.
Let the sardines cure in the mixture for 24 hours.
For the Sardines:
Rinse the cured sardines thoroughly with cold water.
Pat dry and store in a container with the extra virgin olive oil.
For the Vinegar Dressing:
Mix equal quantities of aged balsamic vinegar and rice vinegar. Serve the sardines drizzled with the vinegar dressing.
