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Categories:
fresh sardines white wine vinegar extra-virgin olive oil garlic bread crumbs caciocavallo cheese raisins parsley pine nuts salt oranges eggs flour fennel salt pepperocini freshly ground black pepper mint leaves
Viewed: 28 - Published at: 5 years agoIngredients
- 2 pounds fresh sardines
- 1/2 cup white wine vinegar
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, finely chopped
- 3/4 cup bread crumbs, toasted
- 1/3 cup finely diced Caciocavallo cheese
- 1 1/2 tablespoons raisins, soaked and drained
- 1/2 bunch fresh parsley, finely chopped
- 1 tablespoon pine nuts, lightly toasted
- Salt and freshly ground black pepper
- 3 oranges, 2 sliced and 1 juiced
- 2 large eggs
- Flour, for coating
- Fennel fronds
- Sea salt
- Cracked pepperocini
- Freshly ground black pepper
- Mint leaves, for garnish
Method
- Toothpicks, metal skewers or wooden skewers soaked in water for 30 minutes
- Remove the heads of the sardines and pull out the backbones and entrails.
- Rinse each sardine in cold water and pat dry with a paper towel.
- Set aside to soak for about 1 hour in a shallow dish filled with the white wine vinegar.
- In a 2-quart saucepan, heat the olive oil over medium heat.
- When the oil begins to shimmer, add 2 cloves sliced garlic and 3 sardines and cook until they disintegrate.
- Using a wooden spoon, stir in the breadcrumbs until they are well-moistened.
- Add the Caviocavallo, raisins, parsley and pine nuts.
- Season, to taste, with salt and pepper.
- Continue stirring over medium heat for about 2 minutes.
- Remove the stuffing from the heat.
- Lay 1 orange slice in each sardine, then spoon 1 tablespoon of the bread crumb stuffing.
- Using toothpicks, close fish securely.
- Using a fork, beat the eggs in a shallow bowl.
- Spread some flour in a baking dish.
- Carefully, so as not to damage the sardines, gently dredge each sardine first through the egg mixture and then through the flour, shaking gently at the end to remove the
- excess flour.
- Saute in pan with oil until golden brown.
- Transfers to plates and garnish with fennel fronds, sea salt, cracked pepperocini, orange juice, extra-virgin olive oil, black pepper and mint leaves.
