The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Sardine Filling (Recheio de Sardinhas)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon olive oil 1 medium onion, finely chopped 2 medium tomatoes, peeled, seeded, and chopped
1/2 fresh hot red pepper, seeded and chopped salt, freshly ground pepper 2 cans (4-ounce) sardines, drained
2 tablespoons lime or lemon juice 2 tablespoons chopped fresh green coriander (cilantro) 2 hardboiled eggs, chopped
4 pitted black or green olives, sliced



1 In a skillet heat the oil and saute the onion until it is softened. Add the tomatoes and the pepper, season to taste with salt and pepepr, and simmer, stirring from time to time, until the mixture is thick and well blended, about 10 minutes. Cool. Mash the sardines with the lime or lemon juice and coriander, and fold into the tomato mixture with the eggs and olives.

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