Los Vascos Sauvignon Blanc
Accompanied by tajine of sardine meatballs
Suggested by Marcelo Gallardo, Technical Manager Viña Los Vascos
Ingredients
- 12 average-sized sardine fillets
- 2 white onions
- 1 candied lemon
- 1 bunch fresh coriander
- 10 pitted green olives
- 4 tomatoes (bunch)
- 1 teaspoon bear paw garlic paste
- salt, pepper, cumin powder
- olive oil
For 4 persons Preparation time: 25 minutes | Cooking time: 20 minutes
Finely chop the sardines, half the onion and a quarter of the coriander. Add salt and pepper, sprinkle with cumin, add the bear paw garlic paste, knead well and use hands to make into ball shapes. Put into the fridge. Peel and chop the rest of the onion. Peel and remove seeds from the tomato. Sweat the onion in a casserole, add the cut tomato and a big pinch of cumin. Bring to a boil, mix, add salt and pepper, lower the heat and cook for 5 minutes. Add the pitted olives and sliced candied lemon, cook for 3 minutes, add the sardine meatballs, cover, cook for another 5 minutes. Serve the tajine sprinkled with the remaining coriander.
Serve with a young vintage of Los Vascos Sauvignon Blanc.
