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.
