Stuffed Sardines with Tomato

50 min
0 Persone
50 min
INGREDIENTI: per 0 persone
  • 24 sardines
  • ¾ oz crustless white bread
  • milk
  • 3 desalted anchovies
  • 1 clove of garlic
  • 1 pinch oregano
  • 2 eggs
  • 1 tablespoon grated Parmigiano Reggiano cheese
  • 1 sprig parsley
  • 1 ¼ cups tomato sauce
  • extra virgin olive oil
  • breadcrumbs

Rinse the sardines, open them, bone them, and eliminate the head. Put them onto a stretched out dish towel. Prepare the filling: Put into a receptacle the soft inside of a loaf, the anchovy fillets pounded in a mortar with the garlic, the yolks, oregano and grated Parmesan.

With this filling well amalgamated and fairly dense, stuff the sardines, then close them. Whip the two egg whites to stiff peaks. Dip the sardines in the egg white and then in the breadcrumbs. Fry in abundant, very hot oil.

Drain them when crispy and nicely golden, arrange on a serving plate and garnish with clumps of fried parsley. Serve with hot tomato sauce.

Main courses
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