1 tablespoon of salt
18 large sardines, cleaned and head removed
1/4 teaspoon of black pepper
Stuffing
1/3 cup of black currant jam
1/4 cup of chopped pistachio
4 tablespoons of olive oil
4 tablespoons of orange juice
1 tablespoon of vinegar
1 tablespoon of salt
1/2 teaspoon of sweet paprika
6 sprigs of fresh parsley, chopped
4 slices of bread, crumbled
1 chopped onion
1 teaspoon of cumin
1 teaspoon of black pepper
To dust with
2 tablespoons of sweet paprika
1 tablespoon of salt
18 large sardines, cleaned and head removed
1/4 teaspoon of black pepper
Stuffing
1/3 cup of black currant jam
1/4 cup of chopped pistachio
4 tablespoons of olive oil
4 tablespoons of orange juice
1 tablespoon of vinegar
1 tablespoon of salt
1/2 teaspoon of sweet paprika
6 sprigs of fresh parsley, chopped
4 slices of bread, crumbled
1 chopped onion
1 teaspoon of cumin
1 teaspoon of black pepper
To dust with
2 tablespoons of sweet paprika
1
Season the sardines with salt and black pepper. Reserve
2
In a skillet, heat half of the olive oil over medium heat and add the onion
Saute for 2 minutes or until softened
Add the pistachio and saute for another minute
Add the cumin, sweet paprika, bread, salt, and black pepper, mix well, and let it simmer for 1 minute more
Remove from heat and add the parsley, currant jam, orange juice, and vinegar
Mix again
3
Preheat the oven to high temperature
Grease a large baking dish with olive oil. Reserve
4
On a work surface, arrange the sardines open
Distribute half of the stuffing over each fillet, close to the head
Press the filling with your hands
5
Roll the head in the direction of the tail, place each stuffed sardine in the baking dish, and bake for 20 minutes
Dust with sweet paprika and serve.
