Audiorider U300 Power Cord

Sardines beccafico

Serves 4:

800g fresh sardines (I took the frozen fillets of sardine)

150 g breadcrumbs 80g

anchovy fillets

1 tablespoon grated Parmesan or pecorino

50 g raisins 50 g

gear

1 bunch parsley 2 lemons

2 cloves garlic

extra virgin olive oil

bay leaves

salt, pepper

Prepare stuffing: fry the garlic made peeled and crushed the pan in a half glass of oil, then remove and let the bread crumbs back into the sauce. Turn off the flame and add the grated cheese, mashed anchovy fillets in a little oil, pine nuts, raisins and chopped parsley. Add salt and pepper and mix everything.

Place sardines on a work plan; salt and distribute a portion of stuffing on each. roll up to form rolls, put the stuffed fish on wooden skewers, alternating with half the lemon slices and bay leaves, erect and sardines prepared in an oiled baking dish. Sprinkle with a little oil and lemon juice and cook about 15 minutes in hot oven at 180 degrees.