Sarde ripiene e fritte

Fried stuffed sardines

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • 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.

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