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Cured and pickled sardinewith smoked aubergine and sardajo sauce

Cured and pickled sardinewith smoked aubergine and sardajo sauce
Originals

Begoña Rodrigo

Level
Intermediate
Time
120 min
45 min cooking + 30 min smoking
Category
Starters
Allergens
Dairy, Fish, Frutos secos, Lácteos, Nuts, Pescado

This recipe belongs to:

Mediterranean Fine Cuisine

Watch recipe in video

Begoña Rodrigo

Born in Valencia in 1975, Begoña Rodrigo started to study industrial engineering at the Universidad Politécnica de Valencia. Her restaurant ‘La Salita’ has got 3 Soles Repsol and she goes on growing with new challenges, being ‘Restaurante Nómada'.

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