Sardines with Caramelized Perini Sauce

 Sardines with Caramelized Perini Sauce

Difficulty: easy 

Prep time: 30 minutes 

Cooking time: 30 minutes 

Servings: 4 persons

Instructions:

• 600 g of fresh sardines 
• 800 g of ripe pear tomatoes 
• 2 large cloves of pink garlic 
• a dozen Ligurian basil leaves 
• Pernod white wine (anise liqueur) 
• 2 tablespoons of sugar  
• extra virgin olive oil olive 
• salt pepper

Instructions:

1. Make a small cross cut into the tomatoes at the base and plunge them into boiling water for a few seconds. 
2. Peel them, blend them, finally pass them through a vegetable mill to remove the seeds. 
3. Collect them in a pan with 2 tablespoons of oil, a clove of crushed garlic, a dl of white wine and the sugar: cook the tomatoes for about twenty minutes, stirring occasionally. 
4. Finally, add the chopped basil leaves and a pinch of salt and pepper. 
5. Clean the sardines by removing the head and innards, open them like a book and bone them carefully. 
6. Wash and dry them by dabbing them gently with absorbent kitchen paper. 
7. Thinly slice the remaining clove of garlic, lightly brown it in 3 tablespoons of oil, add the sardines and cook for 2 minutes over high heat.
8. Wet with half a dl of pernod, let it evaporate, salt and add the tomato sauce. 
9. Stir quickly and serve immediately.