One of the most delectable and well-known dishes of Sicilian cuisine is sarde allinguate. A tasty recipe that is inexpensive, easy to make, and works well as an appetizer or as a main course with a tasty side dish.
The word “sarde allinguate” comes from the Spanish name for the sole fish, “lenguado,” not from the shape they take, which resembles a tongue and is called “lingua” in Italian.
The spread of Mediterranean culture, particularly in Sicily, has been significantly influenced by Spanish and Arab dominance.
The recipe I suggest is different from those you can find online,
since it includes ingredients like breadcrumbs and eggs that you won’t find in the others, and I can tell you that it is entirely Sicilian.
This meal, along with the “calamari murati,” is also a masterpiece and is made according to a recipe that belonged to my mother-in-law.
The clean, open-book sardines are marinated in white vinegar for at least an hour in the refrigerator before being used to make sardines allinguate.
After thoroughly draining them, dip each sardine one at a time into a beaten egg, then into flour, and finally into the crumb.
After another half hour of resting, cook them in hot oil. Add salt and serve them hot after passing them on a piece of absorbent paper.
If you find fresh sardines in your trusted fish shop, try this dish. you will not regret it, your diners will lick their fingers.
This is the best, delicious, recipe I inherited from my mother-in-law. The fundamental ingredient of this Sicilian recipe are the sardines, strictly fresh.
Sarde Allinguate – Mother-in-law Recipe
- 2.2 lbs fresh sardines
- vinegar enough to coat the clean sardines
- 2-3 beaten eggs
- 1 lb flour
- 1 lb breadcrumbs
- The first thing to do is to clean the sardines. First remove the head.
- Open the sardines like a book by sliding your finger along the slot to the tail: in this way you expose the red meat and the thin bones.
- Now remove the central bone, which will come off very easily. This is a fairly simple operation.
- If you prefer, you can have them cleaned directly by your fishmonger.
- Put the sardines in a sizable bowl now, and then cover them with wine vinegar to the top.
- Allow the sardines to macerate for 30 minutes so they can flavor.
- Heat up a large quantity of extra virgin olive oil in a pan; when it reaches 180 °C (356°F), you are prepared to fry.
- Take each sardine individually, dredge it in the egg, then in the flour, and finally in the crumb, pressing it firmly.
- They should be fried for a few minutes on each side, or until nicely golden.
- Place them on paper towels to soak the oil, then season with salt.