| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 12 |
|
Fresh sardines |
| 1 |
|
Egg; beaten |
|
|
Breadcrumbs for coating |
|
|
Olive oil for deep frying |
|
|
Breadcrumbs from 2 bread rolls |
|
|
Little milk |
| 60 |
g |
Extremely fresh mortadella; diced (2oz) |
| 55 |
g |
Parmesan cheese; grated (2oz) |
| 1 |
|
Garlic clove; very finely chopped |
| 2 |
tb |
Finely chopped flat leaf parsley |
|
|
Salt and pepper |
| 2 |
|
Eggs |
INSTRUCTIONS
FOR THE FILLING
Cut the heads off the sardines and bone them, leaving them attched down the
back.
Prepare the filling: soak the breadcrumbs in a little milk to cover, then
squeeze our excess liquid. Mix with the remaining filling ingredients and
season. Use to stuff the sardines, then close each sardine like a
sandwhich.
Dip in the beaten egg and then in breadcrumbs. Deep fry in olive oil until
golden brown, drain briefly on kitchen paper and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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