Ingredients
FOR THE SARDINES
Sardines: 12 (cleaned and boned)
Water: 300 g
Fine sea salt: 15 g
FOR THE SALSA VERDE
Parsley: 250 g (blanched)
Green onions: 25 g (blanched)
Onion salt: 20 g
Garlic: 8 g
Basil: 18 g
Capers in salt: 20 g
Anchovies: 5 g
Red wine vinegar (such as Trucioletto): 10 g
Lemon juice: 5 g
Sunflower oil: 30 g
Extra virgin olive oil: 15 g
Kosher salt: to taste
TO FINISH AND SERVE
Extra virgin olive oil: to finish
Coarse salt: to finish
Sliced bread: to finish
“For me, Ferragosto means grilling and nothing is more satisfying than a fish—often overlooked,” says chef Stefano Secchi about these smoky grilled sardines paired with bright, herbaceous salsa verde. If you can’t find whole sardines, he recommends red mullet as a suitable alternative.
How to make Sardines “alla Griglia con Salsa Verde”
01.
Brine the Sardines
- In a shallow container, whisk the salt into the water until fully dissolved.
- Add the sardines in a single layer and brine for 15 minutes.
- Remove, pat dry, and reserve.
02.
Make the Salsa Verde
- In a Vitamix, blend the parsley, green onions, onion salt, garlic, basil, capers, anchovies, vinegar, lemon juice, sunflower oil, olive oil, and three ice cubes until well combined.
- Adjust seasoning with kosher salt as needed.
- Reserve.
03.
Grill the Sardines and Bread
- Preheat the grill to high.
- Grill the sardines, skin side down, until the flesh is almost fully opaque.
- Remove and set aside.
- Grill the bread slices until nicely charred.
04.
Assemble and Serve
- Place the sardines on top of the grilled bread.
- Spoon salsa verde generously over the fish, finish with more olive oil, and sprinkle with coarse salt.
- Serve immediately.
