ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1/2 kilo fresh whole papalines (sardines), not cleaned
- 2 tablespoons medium-coarse salt
Περιγραφή
The papalina is a unique type of sardine that is fished during the summer months in the large, rich gulfs of Kalloni and Gera. It is small in size and thick, while its flesh is off-white in color. The papalina, when salted, is prepared b σαρδέλαy a traditional method and is a key element of Lesvian gastronomy. The sardines of Kalloni are famous for their delicious taste and are the first seafood product to belong to the category of Protected Designation of Origin – Protected Geographical Indication (PDO–PGI), compiled by the Directorate of Rural Development of the Region of the North Aegean.
The papalina is traditionally accompanied by broad beans, ouzo and green beans. According to Lesvian tradition, the fishermen of the area, as soon as they hauled in their nets, would drop some of the papalines they had caught into a cone made from newspaper and fill it with coarse salt. A few hours later, when they reached the coffeehouse, they would rinse them, clean them and enjoy them with their ouzo.
The papalina is traditionally accompanied by broad beans, ouzo and green beans. According to Lesvian tradition, the fishermen of the area, as soon as they hauled in their nets, would drop some of the papalines they had caught into a cone made from newspaper and fill it with coarse salt. A few hours later, when they reached the coffeehouse, they would rinse them, clean them and enjoy them with their ouzo.
Εκτέλεση
In a dish, ideally ceramic or glass, arrange the sardines so that one has the head facing downwards and the next upwards. Cover them with salt. In the old days people used to just spri αλάτιnkle them, without covering the sardines completely, whereas nowadays people prefer to cover them thoroughly. Leave the sardines out of the fridge for four hours, or alternatively up to 10 hours or even 24 hours. Remove the sardines from the salt. Remove the head and skin by hand and clean out the belly. Rinse the sardines under running water and leave them to drain. They are served plain, without olive oil or lemon. If you want them to become saltier, leave them for one to two days, until they reach the stage we know as “salted-cured.”