Sardines with Ratatouille Alicante style
- 2 cans of sardines in oil
- 350 g of marrow
- 4 red and green peppers
- 1/2 kg of tomatoes
- 1 onion
- 1/4 litre of stock
- 2 cloves of garlic
- sugar
- paprika
- olive oil and salt.

Cut deseeded peppers very finely, and likewise with the marrow, sardines and onion. Peel the tomatoes and remove seeds. Fry the peppers and marrow. Season with salt and when tender, add the sardines, pour into earthenware bowl removing all the oil and keeping warm. In the used oil, fry the onion, tomato and chopped garlic, season with salt and place on the vegetables and sardines in the earthenware bowl. Add the paprika and a dash of sugar to take away the acidic taste of the tomato, add the stock and leave to boil over a slow heat, with the bowl covered over, for one hour.
[printable version]

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