Sardine cake express / Pastel Exprés de Sardinas [ESP/ENGL]

• Preparation time: approximately 1 hour.

• 1 small can of sardines of 170 grams. I used the one that comes in hot sauce because I like that flavor, but you can use whatever is to your liking or availability. If you have canned tuna, it also works, and if you have both, even better! (Remember to wash the can very well before opening it, to avoid contamination of your food).

• 4 or 5 eggs.

• 200 grams of potatoes chopped into very thin slices.

• 200 gr of carrot, finely sliced.

• 150 grams of grated white cheese.

• 200 grams of sliced banana, banana or topochos, whether fried, baked, roasted, the important thing is that they are ripe and sweet.

• 1 onion finely chopped.

• 2 washed tomatoes, diced.

• 6 sweet peppers, finely chopped.

• 6 garlic cloves, minced or minced.

• 1 tablespoon capers washed and very small chopped.

• 1 teaspoon salt.

• 1/2 teaspoon oregano.

• 3 tablespoons of onotated or colorate oil.

• 1 splash of liquor, (I used rum, but it serves cocuy, wine, any liquor).

• 50 ml of water to cook the sardine stew well.

• A non-stick frying pan (made of Teflon), or failing that, oiled and floured baking pans,(in this case they would place the molds inside another pot, to avoid direct heat spoiling the preparation), a pot to boil the vegetables, a cauldron to make the stew, a cutting board, a strainer to drain the colored oil and vegetables, a table chopping, knife, teaspoon, etc.

Then we boil the carrots in a little salty water. I used a pewter pot, because it concentrates the heat better and the food is faster, but it can also burn faster. Once the carrot is cooked, I extract it from the pot with a strainer and proceed to boil the potatoes in the same water, since in this way I take advantage of that residual heat. I cook the potatoes until they soften and proceed to strain them. I reserve both vegetables to cool down to room temperature.

Next I sauté the onion, chili pepper, chili peppers, tomatoes and capers in the very hot colored oil. I add the salt and oregano and stir. I add the crumbled sardines with everything and the sauce they bring, stir, add a touch of rum and add the water, cover the pot and reduce the heat. I cook for 7 more minutes. By the way, oregano, capers and liquor go very well with sardines, believe it or not.

I break the eggs and lightly beat them and reserve. Since the sardine stew is warm, I proceed to assemble my express cake, for which I place a layer of cooked potato chips, then a portion of sardine stew, then a layer of carrot slices, then a layer of bananas (bananas). , moles, bananas). I finish by bathing the preparation with beaten eggs, taking care that it is not too flush with the pan or mold, so that when cooking it does not spill. I finish with a layer of grated white cheese. I bring to a low heat and cook for 15 minutes with the pan covered. When this time has passed, I verify that it detaches from the mold on the edges. I turn off the heat and let it rest for 5 minutes. Once this time has elapsed, I remove the mold and serve with white rice. It can be eaten alone, accompanied with bread, but it can also be combined with salads, use the option you want. It is a super exquisite and super nutritious traditional dish that combines the flavors present in Venezuelan cuisine: salty, sweet, sour, bitter. Bon appetit!

• Estas fotos son de mi autoría y fueron tomada con un teléfono Xiomi REDMI 8 A / These photos are my own and were taken with a Xiomi REDMI 8 A phone .