Patella with Sardines for two

Serves: 2

This dish marries the briny richness of sardines with the umami depth of Port Lincoln Sardine Garum, layered within a soft, flavourful frittata. It’s a simple yet elegant recipe (courtesy of Silk Road Gourmet), enhanced by a fragrant white wine sauce for that perfect balance of savoury and fresh.

Ingredients:

• For the Frittata:

  • 2 eggs

  • White pepper, to taste

  • ½ teaspoon Port Lincoln Sardine Garum

  • 1 tablespoon dry white wine

  • 1 tablespoon water

  • 2 tablespoons olive oil

• For the Wine Sauce:

  • 150ml white wine

  • 4-5 whole peppercorns

  • 1 bay leaf

  • 1 tablespoon Port Lincoln Sardine Garum

Recipe Method:

1. Prepare the Wine Sauce: Bring the wine, bay leaf, and peppercorns to a boil. Boil until reduced by more than half of the initial volume, then add Port Lincoln Sardine Garum and turn off the heat.

2. Prep the Sardines: Clean the sardines into fillets, keeping the skin on if preferred.

3. Make the Egg Mixture: In a bowl, beat together eggs, wine, white pepper, a dash of garum, 1 tablespoon of olive oil, and water. Fold in half of the sardine fillets.

4. Cook the Frittata: In a small non-stick pan, heat the remaining tablespoon of olive oil over medium heat. Pour in the egg mixture and cook for a few minutes until the bottom is almost set. Add the remaining sardines, cover, and cook gently for another 5 minutes, until the top is set.

5. Finish Cooking and Serve: Once solid, slide the frittata onto a dish, flip, and return it to the pan for an additional 2 minutes. To serve, drizzle with the wine sauce (adjust amount to taste for saltiness) and finish with freshly ground white pepper.