Sarde ripiene e fritte

Fried stuffed sardines

Preparation info

  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 24 fresh sardines
  • 7 ounces (200 g) spinach
  • 4<

Method

Remove and discard the heads of the sardines. Make an incision along the belly of each fish, gut the fish, and then open it up like a book and remove the backbone. Trim and rinse the spinach. Put it in a pot, cover, and cook over medium heat in just the rinsing water clinging to the leaves. Drain the spinach, squeeze well, and chop.

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