SALT PACKED SARDINES RECIPES

Steps:

• Place the sardines into a 10 litre bucket.
• Cover and mix with layers of the salt -about1 kg and make sure that every fish is covered in salt. Be gentle when you mix them or you will damage the fish.
• Leave 24 hours.
• Take the sardines still in the salt in the dish to the beach. Wash the excess salt off with sea water,removing all blood and loose scales.
• When at home again, remove the heads and entrails.
• Do not try to remove the scales at thisstage,as you will damage the fish.
• Place the fish in a stoneware or stainless steel pot,layered with the remaining rock salt.
• Cover with a thick layerof rock salt.
• Place a plate on top.
• Place a weight on top eg 4-5 washed bricks or a bluestone pitcher.
• Leave for 28-40 days.
• Remove the weights and wash the salt off the fish in a good wine vinegar solution of 1/2 vinegar, 1/2 water, removing any scales.
• Dry the fish thoroughly.
• Place in a sterilized jar, top and tail.
• Sprinkle each layer with garlic, oregano and hot chillies.
• Drain any excess brine out of the bottom of the jar.
• Cover in the best quality olive oil you can buy andleave for up to 4 weeks before eating.

Steps:

• Bring a large pot of water to a boil
• Meanwhile, place the bread in a food processor (or blender) and pulse until uniform coarse breadcrumbs result, about 1 minute
• Set aside
• Pour the olive oil from the tin of sardines into a large pan and heat over medium heat
• Add the garlic and sauté for 1 minute
• Add the breadcrumbs and stir continuously until golden brown and crunchy, about 4 minutes
• Remove from the heat to prevent burning, transfer the toasted breadcrumbs to a plate and set aside
• Clean the pan
• Heat the EVOO in the same pan over medium-high heat, add the onions and sauté until just caramelized, about 5 minutes
• Add the sardines, breaking them into pieces with a fork, and mix evenly with the onions
• Stir in the capers, parsley, lemon zest and red pepper flakes
• Squeeze in the juice from the lemon
• Mix the sauce gently and turn off the heat
• Cook the spaghetti in the boiling water until just al dente, about 7 minutes
• Drain and reserve ½ cup of the pasta water
• Add the spaghetti to the sauce, season to taste with salt and pepper and mix until evenly combined
• Turn the heat to medium, add the pasta water and cook, stirring, until the liquid is absorbed, about 1 minute
• Sprinkle the pasta with the toasted breadcrumbs, reserving some for serving, then mix again
• Serve immediately, topping each portion with another pinch of breadcrumbs
• Garnish with a lemon wedge and sprig of parsley