Sarde ripiene e fritte

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

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.

Melt the butter in a saucepan over medium heat. When i