Sardine Ripiene

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

Cut the heads off the sardines and bone them, leaving them attached down the back. Set aside.

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.

Use the filling to stuff the sardines, then close each like a sandwich. Dip them in the beaten egg