Ratings: 1/5 stars
- 12 sardines
- 8 cloves of garlic
- this
- Vinegar
- Liquid oil
- The diced sardines are allowed to soak for six hours and again overnight, but now with water and vinegar.
- It is filtered, dried, passed through a pan without flour and a little oil, and placed in an earthen pot with plenty of unpeeled garlic.
- Add oil and water in double proportion.
- Cook over low heat for an hour, stirring carefully, until the broth is reduced by half.
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