Italian Stuffed Sardines
HT HD CD Italian
Hot Cold Fish Nuts Dried Fruit
Herbs Hors d'oeuvre Starter
Appetizer eggless Italy Europe Mediterranean
tbsp Olive Oil
tbsp Fresh Parsley, chopped
tin Anchovy fillets
Clean the sardines removing the heads and back-bones. Wash well under
cold water and pat dry on kitchen paper.
Preheat the oven to 350F, 180C, Gas mark 4.
Heat 3 tbsp of the oil in a frying pan and add all but 1 tbsp of the breadcrumbs.
Transfer the fried breadcrumbs to a bowl and add the sultanas, pine nuts and
together with the drained and chopped anchovy fillets. Season with
and very little salt. Mix well.
Stuff the sardine cavities with the breadcrumb mixture and arrange in a
greased ovenproof dish with the bay leaves. Sprinkle with the remaining
Bake in the centre of the oven for 30 minutes until tender. Serve hot or cold.
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