NATURALLY BETTER
Mar 27, 2022
2 minutes
t’s a simple dish. Five sardines, heads and tails removed, plump bodies resting in a pool of zesty, chartreuse-coloured Tuscan olive oil. The silvery fish come laid out in a row, almost hidden by a soft tangle of sharply soused onion strands. Over the top is a scatter of toasted pine nuts and a scant fistful of
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