Traditional recipe from Sikinos with capers, that lies in the sun lazily in the cliffs and strips, beside the stone. Sikinos is beautiful, clean and its sunshine unique. The endless blue touched even the poet Elytis who wrote “how much blue have you spent my God, not to see you …” The mayor, friend Vasilis Marakis, is one of the youngest in Greece, loves his island and he takes care of it in an exemplary manner … With great pleasure he showed me, his island and I really enjoyed it.
The truth is that it has all the makings to become a distinctive gastronomic destination. The tasty “diamonds” are many, and include cheeses, Fleur De Sel and treasures of the sea, even kritama (sea fennel) and antzouria (cucumbers). The festivals are dominant with most prevailing that of St. Panteleimon … We will come back…
Sardines grilled with capers
From Harry Stasinis, of the tavern Capers in Sikinos
Ingredients
1 kg of fresh sardines
2 tablespoons capers -wash to remove the excess salt
1 glass of local red wine
4 ripe tomatoes, grated
1 bunch parsley, finely chopped
1 tsp sugar
Fleur De Sel , Sikinos
2 cloves garlic, finely chopped
Fine olive oil
Freshly ground pepper
How to prepare
Clean the sardines and after you wash them thoroughly put them radially in a pan.
In a saucepan sauté in olive oil the capers with the garlic for 2 minutes.
“Deglaze” with the wine and allow the alcohol to evaporate.
Then add the tomatoes, sugar, salt and pepper and also add a little lukewarm water.
Boil the sauce for 10 minutes just even to thicken a little and pour it on the sardines. Sprinkle with parsley.
Bake in a well preheated oven at 180 °C for 12 minutes.
Remove from the oven and serve.
Aromas from the sea and taste …
