Grana Padano gratinated sardines with tomato salad
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.