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| Jacket
Potato with Sardines |
Page 1 of 2
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| (Potatoes A Guibba) |
听 |
Sent in
by Brian Grice, Worthing
 Ingredients
2 x Oval Maine Onaway Potatoes. A true star in the kitchen and an
all round performer (Not the chronically depressing common Maine potatoes
but double-organic, hand-sown, hand-nurtured, hand-picked and hand-brushed.
A true potato connoisseur would still be able to identify these even
with a blind-fold on, a heavy head cold and Ronan Keating singing
breathily in his ear. We have ours imported weekly from New England
and accompanied by a personal courier. They are delivered in handmade
white-Ash stripling baskets, woven by the local Ticotico tribe [www.onawayyourwaymaine.com].
4 x
Well-rounded San Marzina Sardines ensconced in extra virgin
Tuscan olive oil. (Forget the slightly polluted Mediterranean taste
usually associated with this fish. San Marzina sardines are reared
in volcanic-spring-fed, shallow granite pools, situated on the outskirts
of Naples. They are then oregano & hickory smoked to produce
a light and delicate flavour. Finally, they are hand-sliced, interleaved
and invigoratingly packed into an airtight glass container).
200g
Italian Perdito sour ewes cream (De-wheyed).
50cl
extra virgin Tuscan olive oil.
Trimmed
rosemary leaves.
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