{"id":4263,"date":"2026-08-04T09:59:23","date_gmt":"2026-08-04T09:59:23","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/sardeles-sta-karvouna\/"},"modified":"2026-08-04T09:59:23","modified_gmt":"2026-08-04T09:59:23","slug":"sardeles-sta-karvouna","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/sardeles-sta-karvouna\/","title":{"rendered":"Sardeles sta karvouna"},"content":{"rendered":"\n<style>\n#recipe-it-gr-sardeles-sta-karvouna{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe 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print{#recipe-it-gr-sardeles-sta-karvouna{width:100%;margin:0;color:#000;font-size:10pt}#recipe-it-gr-sardeles-sta-karvouna .tsh-quick-nav,#recipe-it-gr-sardeles-sta-karvouna .tsh-hero{display:none!important}#recipe-it-gr-sardeles-sta-karvouna .tsh-card,#recipe-it-gr-sardeles-sta-karvouna .tsh-masthead,#recipe-it-gr-sardeles-sta-karvouna .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-it-gr-sardeles-sta-karvouna .tsh-step,#recipe-it-gr-sardeles-sta-karvouna .tsh-ingredient-card,#recipe-it-gr-sardeles-sta-karvouna .tsh-practical-card,#recipe-it-gr-sardeles-sta-karvouna .tsh-faq{break-inside:avoid}#recipe-it-gr-sardeles-sta-karvouna details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-it-gr-sardeles-sta-karvouna\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-gr-sardeles-sta-karvouna\" aria-describedby=\"recipe-summary-it-gr-sardeles-sta-karvouna\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Sardine asciutte, griglia molto calda e condimento tenuto separato<\/p><h2 class=\"tsh-title\" id=\"recipe-title-it-gr-sardeles-sta-karvouna\"><span class=\"tsh-title-main\"><b>Sardeles sta karvouna<\/b> con limone e origano,<\/span><span class=\"tsh-title-accent\">sardine intere grigliate fino a 63 \u00b0C e condite dopo la cottura<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-it-gr-sardeles-sta-karvouna\">Le sardine intere vengono asciugate, unte appena e grigliate a fuoco alto con una sola girata. Il condimento di limone, aglio, origano e prezzemolo arriva dopo 63 \u00b0C al cuore, cos\u00ec la pelle resta ben arrostita.<\/p><ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Secondo di pesce<\/li><li>Cucina greca<\/li><li>Cottura alla griglia<\/li><li>Facile<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Sardeles-sta-Karvouna-Greek-Grilled-Sardines-1.webp\" alt=\"Grande vassoio di sardine intere grigliate con limone, erbe, olio d\u2019oliva, pane e telo a righe blu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Le sardine mostrano pelle bollata e polpa opaca; il condimento al limone viene versato solo sul pesce cotto.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--5\" aria-label=\"Quantit\u00e0, tempi e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Quantit\u00e0<\/dt><dd>4 porzioni<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 400 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-gr-sardeles-sta-karvouna\">Panoramica<\/a><a href=\"#ingredienti-it-gr-sardeles-sta-karvouna\">Ingredienti<\/a><a href=\"#procedimento-it-gr-sardeles-sta-karvouna\">Procedimento<\/a><a href=\"#controlli-it-gr-sardeles-sta-karvouna\">Punti di controllo<\/a><a href=\"#indicazioni-pratiche-it-gr-sardeles-sta-karvouna\">Indicazioni pratiche<\/a><a href=\"#domande-it-gr-sardeles-sta-karvouna\">Domande frequenti<\/a><a href=\"#nutrizione-it-gr-sardeles-sta-karvouna\">Nutrizione<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-gr-sardeles-sta-karvouna\" aria-labelledby=\"panoramica-it-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, consistenza e tecnica<\/p><h3 id=\"panoramica-it-gr-sardeles-sta-karvouna-title\">Logica e punti decisivi della ricetta<\/h3><p class=\"tsh-head-copy\">Ingredienti, trasformazioni e segnali pratici che determinano il risultato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Le sardeles sta karvouna sono sardine cotte sul carbone, con un metodo che valorizza la pelle e il grasso naturale del pesce. La ricetta usa esemplari interi, squamati ed eviscerati, conditi in modo minimo prima della griglia. Il limone, l\u2019aglio e le erbe non diventano una marinata: vengono preparati a parte e versati soltanto sul pesce cotto. Cos\u00ec la superficie pu\u00f2 asciugarsi e arrostire, invece di cuocere a vapore in un liquido acido.<\/p><p>L\u2019asciugatura \u00e8 decisiva. L\u2019umidit\u00e0 residua abbassa la temperatura della grata, favorisce l\u2019adesione e impedisce alla pelle di bollarsi. Le cavit\u00e0 vanno pulite e tamponate, poi le sardine restano fredde mentre la griglia raggiunge calore alto. Olio, sale e pepe si aggiungono all\u2019ultimo momento. Una grata pulita e leggermente unta riduce ulteriormente il rischio che il pesce si rompa quando viene girato.<\/p><\/div><div class=\"tsh-prose\"><p>Il primo lato riceve 3\u20134 minuti, il secondo 2\u20133. Girare continuamente le sardine lacera la pelle e disperde succhi; una sola rotazione, eseguita con una paletta lunga, \u00e8 sufficiente. Il tempo dipende dalla pezzatura, perci\u00f2 il controllo finale \u00e8 la temperatura: 63 \u00b0C nel pesce pi\u00f9 spesso, senza toccare la lisca con la sonda. La polpa deve essere opaca e separarsi con facilit\u00e0, ma non asciutta.<\/p><p>Il condimento viene tenuto lontano dal pesce crudo e usato solo sul vassoio pulito. Due minuti di riposo limitano la perdita di liquidi, poi limone, aglio, origano e prezzemolo entrano in contatto con la pelle calda. Le sardine si servono con pane, insalata di pomodori o verdure amare. Gli avanzi vanno refrigerati entro due ore e consumati in due giorni; un riscaldamento lungo li renderebbe secchi, quindi \u00e8 preferibile una breve passata coperta o il servizio freddo in insalata.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Pesce perfettamente asciutto<\/h4><\/div><p>La pelle tocca subito una superficie rovente e si stacca pi\u00f9 facilmente dalla grata.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Una sola girata<\/h4><\/div><p>Riduce rotture e mantiene i succhi all\u2019interno.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Condimento separato<\/h4><\/div><p>Limone e aglio non toccano il pesce crudo e non ammorbidiscono la pelle prima della cottura.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-gr-sardeles-sta-karvouna\" aria-labelledby=\"ingredienti-it-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti pesati con precisione<\/p><h3 id=\"ingredienti-it-gr-sardeles-sta-karvouna-title\">Ingredienti per 4 porzioni<\/h3><p class=\"tsh-head-copy\">Quantit\u00e0, preparazione preliminare e note che influenzano consistenza o sicurezza.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-1-it-gr-sardeles-sta-karvouna\"><h4 id=\"gruppo-ingredienti-1-it-gr-sardeles-sta-karvouna\">Per le sardine<\/h4><ul><li><span class=\"tsh-amount\">900 g<\/span><span>di sardine fresche intere, squamate ed eviscerate<small>Il pescivendolo pu\u00f2 prepararle in anticipo.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>di olio extravergine d\u2019oliva<\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>di sale fino<\/span><\/li><li><span class=\"tsh-amount\">1 cucchiaino<\/span><span>di pepe nero macinato al momento<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-2-it-gr-sardeles-sta-karvouna\"><h4 id=\"gruppo-ingredienti-2-it-gr-sardeles-sta-karvouna\">Per il condimento al limone ed erbe<\/h4><ul><li><span class=\"tsh-amount\">30 ml<\/span><span>di olio extravergine d\u2019oliva<\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>di succo di limone fresco<\/span><\/li><li><span class=\"tsh-amount\">3<\/span><span>spicchi d\u2019aglio grattugiati finemente<\/span><\/li><li><span class=\"tsh-amount\">2 cucchiaini<\/span><span>di origano greco secco<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>di prezzemolo a foglia piatta tritato finemente<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>limone tagliato a spicchi<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Contiene pesce. Gli altri ingredienti indicati non introducono ulteriori allergeni principali.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> Griglia a carbone o gas, spazzola per griglia, paletta lunga da pesce, vassoio pulito e termometro a lettura istantanea.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"procedimento-it-gr-sardeles-sta-karvouna\" aria-labelledby=\"procedimento-it-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 5 azioni in ordine<\/p><h3 id=\"procedimento-it-gr-sardeles-sta-karvouna-title\">Procedimento<\/h3><p class=\"tsh-head-copy\">Ogni tempo, temperatura e segnale di cottura compare accanto all\u2019azione corrispondente.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-it-gr-sardeles-sta-karvouna\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"fase-1-it-gr-sardeles-sta-karvouna\">Preparare pesce e condimento<\/h4><span class=\"tsh-stage-time\">20 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-it-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Asciugare le sardine con molta cura<\/h4><p>Controllare che siano squamate ed eviscerate. Pulire le cavit\u00e0 con carta da cucina, quindi asciugare perfettamente interno ed esterno. Tenere il pesce in frigorifero mentre la griglia si scalda.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-it-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Mescolare il condimento pulito<\/h4><p>Emulsionare 30 ml di olio con succo di limone, aglio, origano e prezzemolo. Tenere la ciotola separata, in modo che non entri mai in contatto con il pesce crudo.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-it-gr-sardeles-sta-karvouna\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"fase-2-it-gr-sardeles-sta-karvouna\">Grigliare e completare<\/h4><span class=\"tsh-stage-time\">10 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-it-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Scaldare e ungere la griglia<\/h4><p>Portare una griglia a carbone o gas a calore alto, pulire la grata e ungerla leggermente. Solo subito prima della cottura, condire le sardine asciutte con 15 ml di olio, sale e pepe.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-it-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Cuocere con una sola girata<\/h4><p>Disporre le sardine trasversalmente alla grata e cuocere 3\u20134 minuti sul primo lato. Girare una volta e proseguire 2\u20133 minuti.<\/p><span class=\"tsh-cue\">La pelle \u00e8 bollata e arrostita, la polpa opaca e il pesce pi\u00f9 spesso raggiunge 63 \u00b0C.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-it-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Riposare brevemente e condire<\/h4><p>Trasferire su un vassoio pulito e lasciare 2 minuti. Distribuire il condimento al limone e servire con gli spicchi.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controlli-it-gr-sardeles-sta-karvouna\" aria-labelledby=\"controlli-it-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Riferimenti misurabili e visivi<\/p><h3 id=\"controlli-it-gr-sardeles-sta-karvouna-title\">Punti di controllo e soluzioni<\/h3><p class=\"tsh-head-copy\">Temperatura, aspetto e consistenza sono spesso pi\u00f9 affidabili del solo cronometro.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Calore griglia<\/p><strong>Alto<\/strong><p>Grata pulita e ben preriscaldata per limitare l\u2019adesione.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura interna<\/p><strong>63 \u00b0C<\/strong><p>Misurare nella sardina pi\u00f9 spessa senza toccare la lisca.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Tempo totale<\/p><strong>5\u20137 minuti<\/strong><p>Il primo lato riceve pi\u00f9 tempo, poi il pesce viene girato una sola volta.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi comuni e correzioni utili<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">Sardine attaccate<\/td><td data-label=\"Causa probabile\">Grata tiepida, sporca o pesce ancora umido.<\/td><td data-label=\"Correzione\">Preriscaldare bene, pulire, ungere e asciugare il pesce.<\/td><\/tr><tr><td data-label=\"Problema\">Pelle rotta<\/td><td data-label=\"Causa probabile\">Le sardine sono state mosse troppo presto o girate pi\u00f9 volte.<\/td><td data-label=\"Correzione\">Attendere 3\u20134 minuti sul primo lato e usare una paletta lunga.<\/td><\/tr><tr><td data-label=\"Problema\">Polpa asciutta<\/td><td data-label=\"Causa probabile\">La cottura \u00e8 proseguita oltre 63 \u00b0C.<\/td><td data-label=\"Correzione\">Controllare l\u2019esemplare pi\u00f9 spesso e togliere subito il vassoio dal calore.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"indicazioni-pratiche-it-gr-sardeles-sta-karvouna\" aria-labelledby=\"indicazioni-pratiche-it-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la preparazione principale<\/p><h3 id=\"indicazioni-pratiche-it-gr-sardeles-sta-karvouna-title\">Servizio, conservazione e regolazioni<\/h3><p class=\"tsh-head-copy\">Le indicazioni rispondono alla consistenza e al metodo specifici di questo piatto.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servizio<\/h4><p>Portare in tavola su un grande vassoio con pane, insalata verde o pomodori. Versare il condimento solo poco prima del servizio.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Se pratico, separare la polpa dalle lische, coprire e refrigerare entro 2 ore per un massimo di 2 giorni.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Riscaldamento<\/h4><p>Scaldare brevemente in forno coperto a 160 \u00b0C oppure servire il pesce freddo in insalata. Ripetere il calore lo asciuga rapidamente.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"domande-it-gr-sardeles-sta-karvouna\" aria-labelledby=\"domande-it-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dubbi pratici<\/p><h3 id=\"domande-it-gr-sardeles-sta-karvouna-title\">Domande frequenti su Sardeles sta karvouna<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-gr-sardeles-sta-karvouna\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Le sardine vanno marinate prima?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Non in questa versione. Il limone prima della griglia rende la pelle pi\u00f9 umida e fragile; il condimento viene aggiunto dopo la cottura.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-it-gr-sardeles-sta-karvouna\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Si pu\u00f2 usare una piastra di ghisa?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec. Deve essere molto calda, pulita e leggermente unta; i tempi e la temperatura interna restano gli stessi.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-gr-sardeles-sta-karvouna\" aria-labelledby=\"nutrizione-it-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valori indicativi per porzione<\/p><h3 id=\"nutrizione-it-gr-sardeles-sta-karvouna-title\">Stima nutrizionale<\/h3><p class=\"tsh-head-copy\">Calcolata su tutti gli ingredienti consumati e divisa secondo la resa indicata.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 400 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 37 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 560 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> circa 3 sardine intere con condimento. Stima basata su valori standard; marche, scarti, assorbimento e porzionatura possono modificare il risultato.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Pelle arrostita, polpa succosa e condimento al limone aggiunto solo quando il pesce \u00e8 cotto.<\/p><p class=\"tsh-close-copy\">Il risultato dipende pi\u00f9 dall\u2019asciugatura e dalla grata che dalla marinatura: calore alto, una sola girata e 63 \u00b0C al cuore.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-gr-sardeles-sta-karvouna\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Sardeles sta karvouna con limone e origano, sardine intere grigliate fino a 63 \u00b0C e condite dopo la cottura\",\n  \"description\": \"Le sardine intere vengono asciugate, unte appena e grigliate a fuoco alto con una sola girata. 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