for 4 servings
- 24 fresh Sardine (ready to cook, deboned, heads removed)
- 1 Radicchio
- flour (for sprinkling)
- 8 tablespoons olive oil
- 3 tomatoes
- 2 eggs
- 3 tablespoons balsamic vinegar
- 1 pinch sugar
- 2 tablespoons fresh, chopped Basil leaves
1 Teaspoon, 1 Large knife, 1 Small knife, 1 Cutting board, 2 Pots mit Deckel, 1 Wooden spoon, 1 Sieve, 1 Fine grater
Rinse the sardines well under cold water. Pat dry.
Remove the core from the radicchio. Slice into 1 cm wide pieces.
Dredge the sardines in the flour. Saute both sides in 2 tbsp of hot oil for about 3 minutes until golden brown. Season with salt and pepper. Remove from the pan. Allow to drain on paper towels.
Blanch the tomatoes for a few seconds. Refresh in cold water. Remove the skins and cut into quarters. Remove the seeds and finely chop.
Hard boil the eggs. Refresh in cold water. Peel and chop. Mix with the balsamic vinegar and the remaining olive oil. Add the tomatoes. Season with salt, pepper and sugar.
Divide the radicchio and sardines among the plates. Pour the tomato and egg vinaigrette over the tops. Garnish with the basil. Serve lukewarm or cold.