8 fresh sardines, gutted and scaled
Unrefined sea salt and freshly ground black pepper, to taste
1 clove garlic, sliced paper-thin
Eight 2-inch sprigs of rosemary
Olive oil, to taste
Eight 10-inch bamboo skewers, soaked in water or white wine for at least two hours
Skewer the sardines from the mouth down to the tail, as close as possible to the central bone. Season the cavity with salt, pepper, 1 or 2 slices of garlic, and a rosemary sprig. Place the sardines in a fish basket and grill them at high temperature, close to the coals, with the lid closed for 2 to 3 minutes on each side, until the skin is charred here and there. Remove the sardines from the basket, place them on a serving tray, and lightly drizzle with olive oil.