3/4 cup of breadcrumb
1/2 cup of olive oil
1/4 cup of chopped pecans
2 tablespoons of white raisins
1 tablespoon of chopped fresh parsley
8 small whole sardines
8 sprigs of rosemary
4 large anchovy fillets, in brine, finely chopped
Salt and black pepper to taste
3/4 cup of breadcrumb
1/2 cup of olive oil
1/4 cup of chopped pecans
2 tablespoons of white raisins
1 tablespoon of chopped fresh parsley
8 small whole sardines
8 sprigs of rosemary
4 large anchovy fillets, in brine, finely chopped
Salt and black pepper to taste
1
Soak the raisins in water for 30 minutes
2
Clean the sardines without removing their heads
3
Remove the dorsal fin and, with scissors, remove the lateral spines
4
Rinse well and let dry on a plate
5
Drain the raisins and pat them dry
6
Heat the olive oil in a skillet for 1 minute
7
Reserve one tablespoon of breadcrumb and put the rest in the skillet
8
Mix well
9
When the breadcrumb browns, remove from heat
10
Combine the raisins, parsley, salt, black pepper, anchovy, and pecans; mix until a paste forms, filling the sardines
11
Grease a baking dish and arrange the fish slightly ajar
12
Garnish with rosemary and sprinkle with reserved breadcrumb
13
Add a drizzle of olive oil and bake in a hot oven for about 20 minutes.
