20 sardines, or mackerel (1 kg)
4 cups of tightly packed spinach leaves
Salt and black pepper to taste
2 tablespoons olive oil
2 cloves garlic minced
120g prosciutto, finely sliced and then cut into strips to fit inside the sardines
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
Salt and black pepper
A pinch of nutmeg
20 sardines, or mackerel (1 kg)
4 cups of tightly packed spinach leaves
Salt and black pepper to taste
2 tablespoons olive oil
2 cloves garlic minced
120g prosciutto, finely sliced and then cut into strips to fit inside the sardines
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
Salt and black pepper
A pinch of nutmeg
Clean the fish, removing the head and central spine
Wash the spinach leaves, but do not dry them
Sauté the spinach with salt and black pepper for 5 minutes in a pan
Heat some oil in a skillet and lightly fry the garlic
Add the spinach to the skillet and cook for another minute or so
To make the sauce: melt the butter, whisk in the flour, and cook for 1 minute
Gradually add the chicken broth and milk, whisking constantly until thickened
Season with salt, black pepper, and nutmeg
Combine 4 tablespoons of the sauce with the spinach
Place a thin slice of prosciutto inside each fish
Add 1 tablespoon of spinach to each fish
Mold a small amount of the sauce onto the bottom of a baking dish
Arrange the fish in the dish
Pour the remaining sauce over the top
This recipe can be prepared ahead of time up until this point
When serving, bake in a moderate oven (180°C) for 20-30 minutes
Serve in the same dish
Yields 20 units.
