INGREDIENTS (2 PAX)
4 National Sardines
Bolo do Caco
200gr Roasted Peppers
4 Cloves of Garlic
1dl Olive Oil
1 Orange
1 Lemon
Olives
Parsley
Salt to taste
Pepper
HOW TO PREPARE
1. Scale and clean the sardines and remove the fillets;
2. Season with salt, pepper, juice and zest of orange and lemon and leave to marinate for 30 minutes;
3. Fry the bolo do caco in olive oil and rub with a clove of garlic;
4. Sauté the peppers in strips in olive oil and garlic, and season with salt and pepper;
5. Remove the fillets from the marinade and braise the skin with a blowtorch;
6. Arrange the peppers and sardines on top of the tiborna and garnish with olives;
7. Drizzle with olive oil.
