Sardines alla marinara
Instructions
Clean the sardines, open them, diliscatele.
Three needles chopped sprigs of Rosemary with a clove of garlic.
Place the fish in a pan with oil thinly veiled.
Add two layers of inframmezzandoli sardines with chopped aromatic, sprinkle some oregano, pour flush some rounds of oil and salt.
Cook for 15 minutes.
Sprinkle a tablespoon of vinegar and finish cooking.
These sardines served cold.
Accompanying wines: Trebbiano Di Romagna DOC, Marino DOC, Vermentino Di Sardegna DOC.
