Stuffed Sardines

The sardines should be cleaned, headed, scaled and split in two. Some of the sardines, after this treatment, should be finely minced raw together with finely chopped lettuce, bread soaked in milk and squeezed, parsley, salt and a little pepper. Depending on the quantity of sardines to be prepared, one or two whole eggs are added and mixed into the filling to form a soft and compact mixture. The sardines are covered with a layer of filling sprinkled with breadcrumbs. It is good practice to also coat the bottom of the sardines in breadcrumbs before frying them in boiling oil. They can also be served cold.

Recipe by Paola Trucchi (Imperia).