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483. Sarde Ripiene
Stuffed Sardines
Preparation info
- Difficulty
Easy
Appears in
For this dish you need the largest sardines available. Take 20 to 24 sardines, which are enough for the amount of filling described below. Wash the sardines, remove the heads, and open them out flat on the belly side with your fingers to remove the spine. Make a mixture with:
Ingredients
30 grams 1 ounce 3
Method
Dip the bread in milk and then squeeze it dry. Remove the scales and spine from the anchovies, then finely chop them. Mix all the ingredients together; then use the blade of a knife to reduce the mixture to a fine paste. Spread this paste on the open sardines and close them up. Then dip them one by one into the egg white (lightly beaten) left over from the egg yoke, then coat the fish with brea
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