Stuffed sardines
Instructions
Open sardines, remove the head and plug but without taking the threads.
Prepare a filling by mixing in a bowl chopped parsley, breadcrumbs soaked in milk and well squeezed, the cheese, the Red of an egg, salt and pepper.
Lay on the table a sarda, spread over part of the compound and shut it a wallet with a second.
Fill all the fish, thus uniting them in twos, sprinkle with flour, then toss them in beaten egg (a red and two egg whites), and bread crumbs.
FRY in oil at moderate temperature and serve the hot drained fish on cartapaglia and accompanied by slices of lemon.
Ingredients and dosing for 4 persons
- 700 g of fresh sardines
- 2 eggs
- Stale bread crumbs
- Little of white flour
- Little of milk
- 2 tablespoons of grated cheese
- 1 handful of parsley leaves
- Salt
- Pepper
- Breadcrumbs
- Frying oil