Start with a large long narrow slice of bread, cut it into sticks and then into cubes, creating croutons and place them in a non-stick pan, sprinkling with olive oil and coarse salt and bake for about 15’ at 160-180o C to get them crisp.

Open the cleaned sardines in the middle and place them on a plate on the side of the skin, add semi-coarse salt and the mixture of sour grape and white vinegar, leaving them to rest for 10’. Wash and clean well the stamnagathi*, place it in boiling salted water for a few minutes only in order to keep it crisp and when removing it, add olive oil while it is still steaming. For the sauce, lightly sauté in medium heat the garlic and onion in a pan, add the tomatoes cut into smaller pieces, the cherry tomatoes cut in half, and the white wine. While allowing the sauce to absorb some of the liquid, as we just want to soften the tomatoes, rinse the sardines from the salt and the mixture of sour grape and white vinegar. Then add the olives and caper to the sauce and finish with the pepper. Set up the dish by placing the stamnagathi* at the base adding lemon zest to it and continue with the sauce and the sardines.

Finish with the fresh herbs, the croutons you just cooked and sprinkle with extra virgin olive oil.

Cooking time: 40’