PICKLED SARDINES

These sardines are great on top of fava, but also great on toast in summer with tomato. They became a staple for my Summer pop-up at the Gertude Enoteca. You can also bake these sardines, if you prefer a firmer texture. Picture by Bronwyn Kemp.

500g sardines, I buy mine already cleaned and butterflied

About 1/4 cup white wine or red wine vinegar, as needed

Salt

1⁄3 cup fresh lemon juice

2 cloves garlic, thinly sliced

3 tablespoons chopped fresh flat-leaf parsley or a combination of parsley, dill sometimes I use hard herbs like marjoram and thyme too.

About 1/2 cup good quality olive oil, as needed

Make a layer of the butterflied sardines, skin side down in a baking dish, or container that’s not metal. Sprinkle with salt, lemon and herds, then make another layer of sardines on top of that one.

Repeat until you have used all the sardines, using the aromatics, vinegar and lemon throughout the layers. once finished, top with olive oil. You want the olive oil to form a film over the sardines protecting them from air. These will be ready in a few hours, and can be kept for a week.