SARDINE SALAD | Francesco Mazzei
I’ve worked in restaurants all over the world from Rome to London via Bangkok, I’ve learnt under some great chefs and have run restaurants of all types. But to this day, what really gets my heart...
Ingredients
- 4 Sardines (2 per person)
- 20 g broadbeans
- 20 g peas
- Mixed Fresh Herbs
- 50 g Grana Padano Riserva (for the Grana Padano crisps)
- 1 dstspn of Balsamic vinegar
- Extra Virgin Olive Oil to season
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