KALE WITH SARDINA DE CASCO (SALT-PRESERVED SARDINE)
The sardina de casco (salt-preserved sardine), along with cod, has long been a common food among farming communities and seasonal laborers who worked the harvest, as it is a product that keeps well. This dish also has variations that include chard, pork belly, and other ingredients. Cabbage season runs from October to March.
This recipe is part of the White Paper of Gastronomic Tourism in Tortosa. It was prepared at the Hospitality School of the Dertosa High School in Tortosa by chef Margaret Nofre.
INGREDIENTS
1 kale
2 sardines
2 medium potatoes
3 or 4 cloves of garlic (use tender ones if in season)
Olive oil, salt
Preparation
1
Peel the potatoes and cut them for boiling. Cut the kale into four pieces and clean it. In a pot, bring water to a boil with a pinch of salt. When the water starts boiling, add the potatoes and kale. Let it cook covered over medium heat. Once cooked, drain.
2
Heat a pan with oil and fry the sardines quickly on both sides. Remove and keep warm
3
In the same oil, first add the tender garlic cut as you like, then immediately add the kale and potatoes.
4
Stir and sauté while mashing everything together. Once everything is well combined, remove from heat and plate, serving with the sardines.
5
When eating, take a sardine, remove the scales and bones, and crumble it mixing it with the kale and potatoes.
