Stuffed Sardines
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- large sardines
- g bread crumb (soft interior)
- salted anchovies
- egg yolk
- clove garlic
- oregano
- egg white
- breadcrumbs
- olive oil
- lemon
Instructions
- Wash the sardines, remove heads, and split along the belly with your fingers to extract the backbone.
- Make the stuffing: soak bread crumb in milk and squeeze; clean the anchovies; chop and mix crumb, anchovies, egg yolk, garlic and oregano very fine with a knife.
- Spread stuffing on the sardines and close them.
- Dip in beaten egg white, coat in breadcrumbs, fry in oil, salt lightly, and serve with lemon wedges.