Overlay the four lightly tanned Marzina sardines in the epicentre of the dish but try not to molly-coddle them. They are robust fish and will not thank you for it. Lastly, drizzle with the Tuscan oil and confetti the trimmed rosemary leaves from on high.
To accompany this fine italianese dish, one must stay with this region and take the time to enjoy one of my favourites Majonino Chianti Riserva '97. The palate is dry with a soft, ripe, warm hint of linen. With overtures of tar, pepper and HB2 pencil shavings.
One taste of this superb wine and you can picture yourself standing on the balcony of a typical Tuscan podere overlooking your vineyards. While the tanned sinewy local men, sweaty and bare-chested tend the grapes.
Overlay the four lightly tanned Marzina sardines in the epicentre of the dish but try not to molly-coddle them. They are robust fish and will not thank you for it. Lastly, drizzle with the Tuscan oil and confetti the trimmed rosemary leaves from on high.
