restaurantTraditional recipe
Sardella Calabrese
EasyschedulePrep: 20 minuti + maturazionelocal_fire_departmentCook: 0 minutigroup~500g
Sardella is Calabria's 'poor man's caviar': a cream of whitebait (newborn sardine or anchovy) mixed with red chili pepper, wild fennel seeds, and salt.
Traditionally prepared between January and March, sardella is spread on rustic bread, used as pasta sauce, or as a base for bruschetta. Every coastal town has its own variation.
Preparation
- 1
Gently wash the whitebait in cold water.
- 2
Drain well and spread on a cloth to dry.
- 3
Mix with chili, fennel seeds, and salt in a ceramic bowl.
- 4
Transfer to glass jars, pressing down firmly to remove air.
- 5
Let mature in a cool place for at least 7 days.
- 6
Refrigerate once opened.
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Chef's Tips
Ultra-fresh whitebait is essential. Sardella improves with maturation. Warning: it's very spicy!