Traditionally fresh anchovies are used for this dish, but since they're difficult to find in Australia we've opted for their cousin, the sardine. Begin a day ahead to allow time to marinate and pickle the sardines.
- 10 butterflied sardines, bones removed, halved lengthways
- 1 tbsp sea salt flakes
- Finely grated rind and juice of 2 lemons
- 375 ml (1½ cups) white wine vinegar
- 4 garlic cloves, 3 thinly sliced, 1 finely chopped
- 400 ml extra-virgin olive oil, plus extra for drizzling and brushing
- 200 gm green beans, trimmed
- 10 thick slices schiacciata or ciabatta
- 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
- 2 tbsp oregano
- 1 long red chilli, thinly sliced
- 1Layer sardines in a non-reactive container large enough to fit sardines snugly, sprinkling with salt and half the lemon rind as you go. Pour vinegar and half the lemon juice over, refrigerate to marinate (8 hours). Drain, pat dry with paper towels, scatter with sliced garlic, pour 250ml olive oil over to cover (you may need a little more) and refrigerate to pickle (8 hours).
- 2Heat a char-grill pan over high heat and blanch beans until bright green (20-30 seconds), then drain, refresh and drain well. Drizzle beans with extra olive oil, season to taste and toss to coat. Grill beans, turning occasionally, until just charred (1-2 minutes) and set aside. Brush schiacciata with a little olive oil, season to taste and grill, turning once, until golden and charred (1-2 minutes).
- 3Combine parsley, oregano, chilli, chopped garlic and remaining lemon rind and juice and olive oil in a small bowl, season to taste and set aside.
- 4Drain sardines and arrange on a serving plate with beans. Spoon dressing on top, season to taste and serve with grilled schiacciata and lemon wedges.
Drink Suggestion: Cold Italian lager. Drink suggestion by Max Allen