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FLORENCE     Florence –  the capital of the Tuscany region and the cradle of Renaissance   We opted for Flix Bus while traveling from Venice to Florence. The road journey takes about three and a half-hour. In Florence, it terminates at the rear end of Santa Maria Novella (SMN) train station. One of Italy’s busiest stations, it got its name from Santa Maria Novella Church just across the plaza from the main entrance. We debarked at the station and refreshed ourselves at McDonald's before hiring a cab for our hotel. Florence, popularly known as ‘Firenze’ by the Italians, is located in central Italy. This dreamy city with a romantic name is the regional capital of the lovely Tuscany region.   Columbus Hotel, where we stayed, is located in Lugarno District. We always prefer to book our hotels through Booking.com as we always land up getting good hotels at good locations. Despite being a little away from the heart of the city and Santa Maria Novella station


From Ruby’s Kitchen

Fish – 2 whole pcs (medium size)
Ginger Paste – 1 tsp
Onion Paste – 1 tbsp
Black Pepper(crushed) – 1 tbsp
Olive Oil – 1.5 tbsp
Parsley (finely chopped) – 1 tbsp
Salt – 1.5 tbsp
Vinegar - 1 tbsp
Lemon – 2 pcs
Besan – half tsp
Capsicum, tomato, cauliflower, beans - all chopped into tiny cubes

Method of Preparation.
Clean fish and keep it soaked for about one hour in vinegar, lemon juice (two medium sized fresh lemons) and 1 tablespoon salt. After that wash the fish thoroughly and then dry it with towel napkin. Marinate the fish with onion paste, ginger paste, salt and parsley, preferably for about two hours. Once marinated, apply a thin layer of Besan coating on the entire fish. Then place the fish in one table spoon oil on a frying pan, cover it with a lid and let it fry in low flame for, say 10 minutes,. Next, flip the fish to the other side, apply half teaspoon black pepper and continue the frying process for 10 minutes. After that turn the fish again, apply rest of the black pepper on the the exposed side, raise the flame, place all vegetables in the frying pan and fry each side of the fish for two minutes. Try to keep the pan covered with lid when frying takes place. Pour rest of the lemon juice once the frying is over, and your fried sardine is ready. Bon appétit!

Cheesy Variation

Cover the fried fish with one tablespoon of grated Parmesan cheese and a sprinkle of crushed black pepper. Place the lid for one minute to allow the cheese to melt over the fish. Serve the dish with toast. Bon Appétit!

The Process Pics

 Photographer : Arundhati Sengupta (Recipe & photographs are from her Kitchen Diary)



Authentic Food Quest said…
loves sardines! looks delicious, a great recipe for this summer

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