in Italy

Stuffed sardines

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Ingredients for 4 servings:

  • 16 medium-sized sardines (500-600 g)
  • 50 g Pesto Genovese
  • 1 egg(s)
  • some breadcrumbs
  • Peanut oil
  • some sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Remove the heads and entrails from the sardines and wash them. Dry thoroughly on kitchen paper. Open one sardine and place it skin-side down. Spread some pesto on it and place a second sardine on top, skin-side up. Repeat with the remaining fish. Crack an egg into a plate. To bread the sardines, first coat them in egg and then in breadcrumbs. Heat plenty of oil in a pan and fry the fish on both sides until golden brown. Remove from the pan and drain on kitchen paper. Sprinkle the fish with sea salt while the fish is still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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