Sarde a beccaficu

pilchards to white-throat 2_07158 INGREDIENTS for 4 PERSONS 800 g of pilchards, 200 g breadcrumbs, lemon, Orange, 50 g sugar, 1/5 of vinegar, onion, 150 g of olive oil, a bunch of parsley, 50 g raisins, 50 g of pine nuts, salt, pepper.

Squamate, remove the head and backbone to sardines; wash them and put them in marinade with the juice of half a lemon, a drop of olive oil, salt and pepper.

Fry the chopped onion, add the raisins, pine nuts, parsley, sugar, orange peel, the breadcrumbs, salt and pepper.

Stuffed sardines with this mixture and roll them up on themselves so that the queue remains at the top.

Put them in a pan, drizzle with olive oil and bake for about 5 minutes.

Serve hot or cold.