Chef and beer sommelier Guilherme De Rosso, owner of Boteco Simples Assim (www.simplesassimboteco.com.br) and supervisor of the Beer Sommelier course at the European Center (www.centroeuropeu.com.br), both from Curitiba (PR), prepared a special recipe for a classic from Curitiba:
Rollmops Grisette Desconstructed.
Ingredients:
- 600 g sardines, cleaned and flattened
- 2 bay leaves
- 40g of pine nuts
- Pink pepper (to taste)
- 600g white onion
- 1 spoon of sugar
- 40g of raisins
- 200ml white wine vinegar
- 355 ml of grisette-style beer (you can use saison if you can’t find another one)
- Salt (to taste)
- 3 spoons of olive oil
- Wheat flour
Preparation mode:
Peel the skin off the onion and place it in cold water for about 30 minutes. Meanwhile leave the grapes in warm water to soften them. Season the sardines with salt and black pepper, flour and fry.
Leave on paper towels to absorb excess oil. Cut the onion into thin slices and place them with the olive oil to fry over low heat for about 30 minutes, increase the heat, add the sugar, vinegar and beer and cook until reduced. Adjust the vinegar to the desired acidity, set aside and let cool.
In a shallow bowl with an airtight lid, assemble the rollmops in layers: sardines, onions, picolo, and raisins. Place the bay leaf at both ends of the bowl. Finish with the last layer of onions. Close and refrigerate for at least 48 hours.
