Stuffed sardines

Stuffed sardines

Sardine ripiene

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 very fresh large sardines
1 egg, beaten
breadcrumbs, for coating
olive oil, for deep-frying

Filling

Quantity Ingredient
2 bread rolls, made into breadcrumbs
milk
60g extremely fresh mortadella, diced
2 eggs
55g parmesan, grated
1 garlic clove, very finely chopped
2 tablespoons flat-leaf parsley, finely chopped
salt
pepper

Method

  1. Cut the heads off the sardines and bone them, leaving them attached down the back. Set aside.
  2. Prepare the filling: soak the breadcrumbs in a little milk to cover, then squeeze out the excess liquid. Mix the breadcrumbs with all the remaining filling ingredients and season to taste.
  3. Use the filling to stuff the sardines, then close each like a sandwich. Dip them in the beaten egg and then in the breadcrumbs. Deep-fry in olive oil until golden. Serve.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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