12 large sardines
1 egg
salt to taste
wheat flour
olive oil
1 finely chopped onion
1 bay leaf
1 cup of white wine
2 tablespoons tomato extract
pepper to taste
chopped parsley for garnish
12 large sardines
1 egg
salt to taste
wheat flour
olive oil
1 finely chopped onion
1 bay leaf
1 cup of white wine
2 tablespoons tomato extract
pepper to taste
chopped parsley for garnish
Clean and season the sardines
Let them rest for 1 hour
Wash and dry them
Dip in egg and then coat with flour
Fry in olive oil on both sides
Place in a refractory dish
Sauté the onion in olive oil
Add bay leaf, white wine, and tomato extract
Season to taste
Cook for about 5 minutes
Drain over the sardines
Put in the oven at moderate temperature and let cook for 10 minutes
Just before serving, sprinkle with chopped parsley
Serve 4 to 6 per person.
