Sardine Ripiene

Name: Sardine Ripiene (Stuffed Sardines)
Yield: Serves 4
Cuisine: Italian
Ingredients: 12 very fresh large sardines; 1 egg, beaten; Breadcrumbs for coating; Olive oil for deep-frying; Breadcrumbs from 2 bread rolls; Breadcrumbs from 2 bread rolls; a little milk; 60 g (2 oz) extremely fresh mortadella, diced; 2 tbsp finely chopped flat-leaf parsley; 1 garlic clove, very finely chopped; 55 g (1¾ oz) parmesan cheese, grated; 2 eggs; Salt and pepper; Salt and pepper

Stuffed Sardines

Preparation info

Serves
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Ingredients

12 very fresh large sardines
1 egg, beaten
Breadcrumbs for coating
Olive oil for deep-frying

Europe
Italy
Main course
Mediterranean

Method

Cut the heads off the sardines and bone them, leaving them attached down the back. Next 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 to stuff the sardines, then close each sardine like a sandwich. Dip them in the beaten egg and then in breadcrumbs.