Make sure all the scales have been removed from the sardines. Blanch the vine leaves in boiling water for 2 minutes, refresh them under cold running water, drain and pat them dry. Spread a little mustard on each sardine and season lightly. Wrap each sardine in vine leaves, and arrange them in a single layer in a lightly oiled ovenproof dish. Sprinkle the rest of the olive oil over the parcels, and
© 1995 Frances Bissell. All rights reserved.