Description:

The contrast between the tart, vinegar-infused sardines and the sweet, hearty Pappa al Pomodoro creates a delightful balance of flavours in this dish.

Ingredients:

For the Marinated Sardines:

· 500g fresh sardines, filleted
· 1 cup white wine vinegar
· Juice and zest of 1 lemon
· 2 garlic cloves, thinly sliced
· 1 tablespoon fresh parsley, finely chopped
· Salt and pepper to taste
· Extra-virgin olive oil

For the Pappa al Pomodoro:

· 4 ripe tomatoes, peeled and chopped
· 1 large onion, finely chopped
· 2 garlic cloves, minced
· 4 tablespoons extra-virgin olive oil
· 200g stale Tuscan bread, torn into pieces
· 1 litre vegetable stock
· Salt and pepper to taste
· Fresh basil leaves

Instructions:

1. Begin by marinating the sardines. In a shallow dish, lay out the sardine fillets. Mix the white wine vinegar, lemon juice, lemon zest, sliced garlic, chopped parsley, salt and pepper in a bowl. Pour this mixture over the sardines. Cover and refrigerate for at least 2 hours.

2. While the sardines are marinating, prepare the Pappa al Pomodoro. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until soft but not browned.

3. Add the peeled and chopped tomatoes to the pot, stir well, and let it cook for about 10 minutes until the tomatoes break down and release their juices.

4. Add the torn pieces of stale bread to the pot, then pour in the vegetable stock. Stir everything together and let it simmer for about 20-30 minutes until the bread is completely soaked and the soup has thickened.

5. Season with salt and pepper to taste. Add a handful of fresh basil leaves, torn into pieces, and stir them into the soup.

6. Once the sardines have finished marinating, remove them from the refrigerator. Drain off the marinade and pat the sardines dry.

7. Heat a drizzle of olive oil in a skillet over medium-high heat. Add the sardines and cook for about 1-2 minutes on each side until they are golden and crispy.

8. To serve, ladle the Pappa al Pomodoro into bowls, and top each with a few marinated sardine fillets. Drizzle with a little extra virgin olive oil if desired.