Name: Sardine Ripiene (Stuffed Sardines)
Yield: Serves 4
Cuisine: Italian
Ingredients: 45 ml/3 tbsp freshly grated Parmesan cheese; 2 garlic cloves, chopped; 40 fresh sardines or large anchovies, scaled and filleted; 2-3 stale crusty white bread rolls, crusts removed; about 120 ml/4 fl oz/½ cup milk; 3 eggs, beaten; sea salt; a handful of fresh flat leaf parsley, leaves chopped; about 2 litres/3½ pints/9 cups sunflower oil, for deep-frying; about 90 ml/6 tbsp plain/all-purpose flour; 1 dried red chilli

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This delicious Tuscan recipe for fresh sardines or plump, overgrown anchovies could not be simpler and relies very much on the fish being freshly caught. Like many recipes from this region, the ingredients are quite generous and call for about 10 fish per person, although you may prefer to reduce the quantities slightly. Once the fish have been filleted, any that have been damaged in the process are added to the bread filling. To remove the scales without them flying all over the kitchen, l