Stuffed sardines Puglia-style
- 30 sardines
- 3 eggs
- 1 ¾ oz grated Pecorino cheese
- 3 oz breadcrumbs
- 3 ½ oz extra virgin olive oil
Wash the sardines, remove the heads and open along the belly to remove the bone. Place on a dish towel and allow to dry. Beat the eggs, add the grated cheese, breadcrumbs, a little chopped parsley and make a mixture, which must not be too firm. Spread the mixture onto the sardines, reassemble and arrange them in an oiled pan. Add the remaining oil and bake in a hot oven (400°F) for about fifteen minutes.