- 50 sardines
- 50 fresh vine leaves
- Marinade: salt, Juice of 2 lemons, 1 tsp white pepper crushed, 1 cup Jingilli Frantoio Extra Virgin Olive Oil
Remove the backbones of the fish leaving the heads and tails then scrape off scales and wash fish gently.
Mix marinade ingredients in a bowl.
Pat dry the fish then place in a large bowl and pour over marinade and mix through.
Cut the stems off the fresh vine leaves and soak in hot water for 20 minutes then plunge into cold water.
Put shiny sides of vine leaves on a clean surface.
Place one sardine on the stem of each leaf and roll up, ending with stem side up (the heads and tails of the sardines should not be rolled in the leaves).
Brush the leaves with olive oil, then grill stuffed leaves on both sides over medium heat…the barbecue is perfect for this.
Open vine leaves and sprinkle fish with lemon juice when eating.
Serve with crisp lettuce salad leaves tossed with diced tomato, cucumber, red onion, parsley and a light olive oil, salt and lemon juice dressing.