Bright seafood sardine & chicory delight
Crispy fried sardines paired with lightly boiled Italian chicory, seafood flavor dancing with herbaceous greens—and olive oil & vinegar tying it all together in every bite.
Ingredients for the Greens
- 1.5 kg Italian chicory
- Salt
- Olive oil
- 50 ml vinegar
Preparation for the Greens
- Clean the Italian chicory thoroughly and place it in a bowl with water and vinegar for five minutes; the vinegar helps to remove any small insects.
- Rinse the greens well to remove any soil.
- Fill a pot halfway with water, bring it to a boil, and add the greens. Use a fork to press them gently into the water, ensuring they stay submerged, and watch to prevent the water from boiling over.
- Boil the chicory to your desired level of tenderness. Once ready, use a fork to serve a portion onto your plate, drizzling with 2 tablespoons of olive oil.
Ingredients for the Sardines
- 1 kg sardines
- Salt
- Olive oil
- Flour
Preparation for the Sardines
- Clean the sardines by removing the scales and gutting them, then rinse well.
- Place them in a strainer, salt lightly, and let them sit for ten minutes to absorb the salt.
- Heat a frying pan over medium heat, add olive oil, and allow it to get hot. Meanwhile, dredge the sardines in flour, then fry them on both sides until golden brown.
- Fry only briefly to avoid drying them out, as these small fish cook quickly.
Flavorful seafood crunch
Golden sardines, lightly floured and fried, offer that satisfying crisp; the chicory softens in texture and taste, balancing briny seafood with gentle vegetal bitterness.
Savory seafood garden harmony
A drizzle of olive oil and splash of vinegar lift the dish—seafood richness meets the bright edge of greens and fresh herbs, making each forkful a coastal garden echo.
This delicious pairing of tender, slightly bitter chicory with crispy, golden sardines is a perfect balance of flavors and textures—a simple, satisfying meal inspired by Mediterranean traditions. Enjoy!
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