Sardele Ripiene

Stuffed Sardines

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Although originally from the Veneto, this recipe for cooking fresh sardines is in use all around the Mediterranean with slight variations on the basic theme. It makes a substantial antipasto or first course dish.


  • 8 large fresh sardines
  • 3 tablespoonfresh breadcrumbs
  • 3 tablespoon


Remove the heads and guts, then slit the fish open lengthways. Wash and leave to drain very thoroughly. Pat dry with a cloth or kitchen paper.

Mix together the breadcrumbs, Parmesan cheese, herbs and garlic. Add a little seasoning and enough oil to make a smooth paste. Fill each fish with some of this paste and push them back into shape.

Oil an ovenproof dish and arrange the fis