I'm on vacation and I'm in that mood. That type of feeling you get when you are on a swing over a pond on a hot summer day... the sun warms your skin and the gentle breeze runs through your hair, while that constant rhythm simulates a flying move. Wings spread open just before the jump in the air and then the water below. The sudden feel of cold water rushes adrenaline through the body. A contrast of shocking cold and summer heat that relieves stress and brings relaxing pleasure. A feeling of freedom. A summer feel. A summer mood.
The morning rise is earlier than expected just to fit everything in and not as annoying as on usual work days. Things are done easily, calmly, slowly, passionately without the ticking sound of a clock.
Even in the kitchen, food assembles easily on its own. It's too hot to cook and all your body calls for is fresh. Fresh, as in cool and refreshing and fresh, as seasonal fresh food. Like going to your fish merchant and finding these beautiful sardines that are still bouncing in the bucket. Sardines are one of my favorites, there's nothing spectacular about them but they're cheap, healthy and tasty. You either love them or hate them. Here's a recipe that will convert skeptics to love them. The sly move is to serve this as an appetizer without letting anyone know what it is until they taste it. You need to get them at that hungry state. The reaction is always the same: sardines?!! really?! :)
350 gr fresh sardines
150 gr stracchino cheese (or any other semi-soft cheese)
1 small fresh onion
1 tbsp extra virgin olive oil
basil or mint leaves for garnish
First clean and fillet the sardines. Click here to see how to fillet sardines.
Once the sardines are ready, place them single layered on a baking tray and bake in a preheated oven at 180°C for about 5/8 minutes. Remove from the oven and let them cool down. Flake them with your hands or use a fork, add the stracchino cheese, roughly sliced onion, chives, salt and olive oil. If you like, you can also add some chili pepper. Garnish with basil or mint leaves. Serve with toasted bread slices or as I do, with chapati bread cut in triangles.