Medium
4 people
35 min
Chef Danilo Cortellini
Ingredients
- 4 large sardines
- 100g of breadcrumbs
- Fresh chopped herbs (parsley, basil, dill)
- 1 tablespoon of extra virgin olive oil
- 250g grated Grana Padano cheese
- 150g fresh ricotta
- Salt and pepper to taste
- For the tomato salad:
- 400g mixed tomatoes (yellow datterino, red cherry tomato, green tomatoes)
- 1 bunch of fresh basil
- 1 tbsp of extra virgin olive oil
- Salt and pepper to taste
- 1 piece of Grana Padano rind
Preparation
Start by cleaning the fish. Remove the scales and with a sharp knife remove the fillets from the fishbone. Rinse in cold water and pat dry the fish fillets with a clean towel.
To prepare the ricotta and Grana Padano mousse, simply whisk the fresh ricotta with 100g of Grana Padano until smooth and put the mousse in a pastry bag.
Wash and cut the tomatoes into large cubes and dress with a drizzle of extra virgin olive oil, a touch of salt and pepper and fresh basil leaves.
Chop roughly the fresh herbs and blend them with the breadcrumbs and the Grana Padano left in a food processor.
Grate the outside of the rind to remove the toughest part and cook the rind in a microwave at maximum power for 1 minute and 30 seconds. Once the Grana Padano rind has puffed let it cool down and then crumble it in small pieces.
Line a baking tray with parchment, place the sardine onto it and dress with a drizzle of extra virgin olive oil, a touch of salt and pepper and top them with the breadcrumbs. Bake at 180 degrees for about 3-4 minutes.
While the sardines are in the oven start to dress the plate with a few drops of Grana Padano mousse, a nice spoonful of tomato salad and a few fresh leaves of basil.
When the sardines are cooked, remove the tray from the oven and sprinkle the fillets with the crumbly puff rind.
Place the sardines on top the tomato salad and serve straight away.
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