4 medium red peppers (520 g)
6 tablespoons of olive oil
1 cup of anchovy sardines, drained (150 g)
2 teaspoons of oregano
1/2 teaspoon of capers
4 medium red peppers (520 g)
6 tablespoons of olive oil
1 cup of anchovy sardines, drained (150 g)
2 teaspoons of oregano
1/2 teaspoon of capers
Fry 8 cups of water (1.9 liters) in a large pan over high heat
Add the peppers and let them simmer until the skin starts to peel off
Drain and rinse with cold water
With a knife, cut the peppers in half, remove the seeds and skin, then cut into pieces
Fry 4 tablespoons of oil in a medium pan over high heat, stirring occasionally, until the pepper is soft (approximately 3 minutes)
Let it cool down
Add the sardines and mix well
Pulse in a processor until you get a paste
Add the oregano, capers, and remaining oil, and mix well
Serve in a bowl
Approximately 1,397 calories
Note: You can prepare the Sardella ahead of time and store it in the refrigerator
About an hour before serving, let it come to room temperature
A rich white wine, similar to Chilean Chardonnay Montes Oak Barrel 97 ($14) or Montes Alpha 97 ($19.50)
