Margherita canape with Ortiz Old Style Sardines
4 Ortiz Old Style Sardines
4 slices of sandwich loaf without the crust
50 g Parmesan cheese in one piece
For the pesto:
20 basil leaves
2 tablespoons of pine nuts
20 g Parmesan cheese
½ clove garlic
3 tablespoons oil
2 tablespoons water
Retain the color of the basil: To keep the bright color of the basil leaves, a trick is to blanch them for a second in boiling water and cool them in cold water. Then dry them well and continue with the recipe. If you wish, you can keep them in the fridge for a week in an airtight jar well covered with olive oil.
Remove the tomato skin and seeds and dice. Separate the Ortiz Sardines into two fillets and remove the central bone. If possible, grate the Parmesan with a grater with micro-perforations for a snow-like texture. Cut the bread into rectangular canapés and toast them.
2Prepare the pesto by blending all the ingredients. Season with salt and pepper and set aside.
3Distribute the diced tomato on the toasted bread canapés, season with salt and pepper and drizzle with oil and a few drops of pesto. Place half an Ortiz Sardine fillet on top of each one, sprinkle with the Parmesan “snow” and serve immediately.
Canned sardines and wine are one of a kind: they both get better with the passing years. One can of sardines stored in ideal conditions can taste even more delicious than on the first day, even though we opened them years later. Some countries, such as France, have ‘pilchard cellars,’ where they store canned sardines for years so that they become richer in flavor, and then they pick a special occasion to open them.