2 tins of sardines in water or olive oil (120 g each), drained
1 lemon, cut into slices
coarse sea salt and black pepper from the mill
How to prepare
Sardines pickled according to traditional Portuguese craftsmanship with chorizo, grilled peppers, onions, zucchini and aubergines
Preparation
1 Preheat the oven to 180 °C. Drizzle the vegetables with some olive oil and roast them in the oven for 20 minutes.
2 In the meantime, cut the chorizo into small pieces.
3 Heat 1 splash of olive oil in a frying pan.
4 Fry the chorizo briefly in the oil, then remove. Drain half of the fat and put the chorizo aside.
5 Steam the tomatoes and garlic pieces in the fat over medium heat. Remove the tomatoes from the pan, mix with chorizo and vegetables and place everything on a large plate.
6 Spread the mozzarella slices on top. Season with sea salt and black pepper. Serve with the sardines and lemon wedges.
