Potato Peperonata With Grilled Sardines

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - cut 1/2" slices (large)
2		Garlic cloves - thinly sliced
6		Bell peppers - (2 red, 2 yellow, 2 green) - halved, stemmed, (large)
		Veins and seeds removed, cut 1/2" slices
2		Golden waxy potatoes - cut 1/2" dice, and (medium)
		Placed into cool water
1 teaspoon	5ml	Red pepper flakes
1 tablespoon	15ml	Sugar
3 sections		Fresh thyme - leaves only
1/2 cup	118ml	Basic Tomato Sauce - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Fresh sardines - gutted, gills
		Removed, washed, and dried

Recipe Instructions

Preheat the grill or broiler.

In a 12- to 14-inch saute pan, heat the olive oil over medium heat and add the onion and garlic. Cook until soft and translucent, about 5 minutes. Add the peppers and potatoes and cook 5 minutes, until softened.

Add the pepper flakes, sugar, thyme, and tomato sauce, bring to a boil, lower heat and simmer 15 minutes. Season, to taste. Place the peperonata on a platter.

Grill or broil the sardines until they are crisp and the skin is slightly charred (about 2 minutes per side). While grilling the fish, divide the peperonata evenly among 4 dishes. Arrange 2 sardines atop the peperonata on each plate and serve.

This recipe yields 4 appetizer servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E40) - from the TV FOOD NETWORK

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