We still recommended dishes and Pastry Cooking School, Land Soup For Today ...: Timbale of roasted peppers and marinated sardines with melon ajoblanco, to enjoy this dish, We need the following ingredients:

500gr sardine fillets.
200gr sal
200grams of sugar.
Provencal herbs.
Orange and lemon peels
1 Red pepper.
2 green peppers.
2 yellow peppers.

For white Garlic.
600 gr. of water
200 g olive oil.
16 gr garlic
300 gr almonds
1/2 toad skin melon
will

Garrison
Melon brunoise
Fresh mint.
Salt pepper
Rum I'm going.
100 gr. serrano ham
2 boiled eggs.

Elaboration

Cover sardine fillets with salt mixture, sugar, herbs and skins. A minimum of 30 me, once the time has elapsed, wash the sardines in cold water, dry and book. Roast the peppers in the oven at about 200º until they are well browned, once they are peeled and seeded, Reserve oil roasted.

For white Garlic.

Blanch the garlic in boiling water for not pique. mash the melon, Oil, Water, the garlics, salt and peeled almonds. Try and add salt if appropriate.

Chop the serrano ham and the very fine eggs for the garnish. Timpani assemble a mold short pasta, interspersing layers of sardines and peppers, We give a touch of cold to the mold in the blast chiller and remove the mold.

We will decorate with a melon brunoise seasoned and soaked in rum, together the ham and eggs, Finally we will add the white garlic around.

Once he Timbale of marinated sardines and roasted peppers with melon white garlic you are ready to serve, We must not forget the option of a good wine for an ideal pairing... For this dish we recommend non-crianza white wines for an ideal pairing:

Came: Mysti blanc
Bodega: Berdié – Origami Wines
DO: Penedès

Came: Gramona Mas Escorpí Chardonnay
Bodega: Gramona
DO: Penedès

Came: Jané Ventura Selection
Bodega: Jané Ventura
DO: Penedès

For more information see Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.