ROASTED SARDINES AND CRUSHED POTATOES WITH PESTO
Valbona Pesto alla Genovese
Toasted pine nuts
Salt and pepper
Extra-virgin olive oil
· Boil the potatoes, then peel them and mash them into puree. Add two tablespoons Pesto alla Genovese and mix until soft and creamy. Leave to cool a little and then put the mixture in a pastry bag.
· Meanwhile, clean and wash the sardines, season them with a little salt and oil and then cook them on a hotplate, browning them well on both sides.
· Arrange the potato and basil cream on a plate to create a spiral. Then add the sardines and garnish with the toasted pine nuts and a few fresh basil leaves.