Tapas de Sardinha e Broa - Portuguese sardines and cornbread
David RodriguesShare
Quick answer: Tapas de Sardinha e Broa brings together two staples of Portuguese coastal cooking—rich sardines and hearty broa de milho. Layered with garlicky sautéed vegetables, olives, and a splash of vinegar, it’s a rustic bite inspired by the simple flavors you’d find in a seaside tasca or at a summer sardine festival in Portugal.
Prep
10 min
Cook
5 min
Total
15 min
Serves
1
Ingredients
- 1 can Portuguese Sardinhas em Azeite
- 2 slices Portuguese Broa (Portuguese Corn Bread)
- 1/3 onion, sliced
- 1/2 red pepper, sliced
- 2 cloves garlic, chopped
- 1 carrot, sliced or shaved thinly
- 1 tbsp Portuguese Olive Oil
- 2 tbsp Portuguese Honey Vinegar
- 1 small cucumber, sliced
- Portuguese Olives for garnish
- Parsley for Garnish
- Lime Zest
Instructions
- Open can of Sardinhas, and pour the olive oil from the can into a pan, at medium heat.
- Add 1 tbsp of regular Olive Oil to the pan.
- Add Onions, Garlic, Peppers, and Carrots to the pan. Sauté until softened and fragrant. Remove from heat and pour Honey Vinegar over the vegetables. Mix well.
- Toast slices of Broa if desired.
- Assemble from bottom to top: Broa, Bed of Onions/Peppers/Carrots, Sardinha, Olives, Parsley.
- Zest a lime over everything, serve with Cucumbers
From the cookbook
This recipe is from How To Cook Portuguese Stuff
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