3/4 cup of breadcrumbs
1/2 cup of olive oil
1/4 cup of chopped cashews
2 tablespoons of white raisins
1 tablespoon of finely chopped parsley
8 small whole sardines
8 sprigs of rosemary
4 large, pitted anchovy fillets, chopped
Salt and black pepper to taste
3/4 cup of breadcrumbs
1/2 cup of olive oil
1/4 cup of chopped cashews
2 tablespoons of white raisins
1 tablespoon of finely chopped parsley
8 small whole sardines
8 sprigs of rosemary
4 large, pitted anchovy fillets, chopped
Salt and black pepper to taste
Soak the raisins in water for 30 minutes
Clean the sardine without removing the head
Remove the dorsal fin and, with scissors, remove any lateral fins
Wash well and let dry on a plate
Drian the raisins and pat them dry
Heat the olive oil in a skillet for 1 minute
Reserve one tablespoon of breadcrumbs and put the rest in the skillet
Mix well
When the breadcrumbs brown, remove from heat
Add the raisins, parsley, salt, pepper, anchovy, and cashews
Mix everything together to form a paste and fill the sardines
Grease a baking dish and arrange the fish half-opened
Garnish with rosemary and sprinkle with reserved breadcrumbs
Add a drizzle of olive oil and place in the oven at high temperature for about 20 minutes.
