This delicious Tuscan recipe for fresh sardines or plump, overgrown anchovies could not be simpler and relies very much on the fish being freshly caught. Like many recipes from this region, the ingredients are quite generous and call for about 10 fish per person, although you may prefer to reduce the quantities slightly. Once the fish have been filleted, any that have been damaged in the process are added to the bread filling. To remove the scales without them flying all over the kitchen, local cooks use a piece of newspaper - or yellow kitchen paper as found locally - soaked in water, to rub vigorously over the fish. They can be served just as they are, with a wedge of lemon, or with a basic tomato sauce flavoured with a pinch of ground fennel seeds.
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