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Roman-style Stuffed Sardines

  • 45 minutes
  • Medium
  • Second Courses

Ingredients: Per 6 servings

  • 24 sardines
  • 1 lb spinach
  • 1 ¾ oz butter
  • extra virgin olive oil
  • 2 eggs
  • milk
  • 1 sprig parsley
  • 3 lemons
  • all-purpose flour


Rinse the sardines, open them, bone them, and eliminate the head. Put them onto a stretched out dish towel. Boil in little water the well cleaned and washed spinach, drain it, wring it out, chop it up and leave to gain flavor in a pan containing butter, a little milk and a pinch of salt. Spread a layer of spinach on each sardine, roll them up, and fix with toothpicks (to be removed when the cooking is finished).

Season them with salt, flour them, sprinkle with beaten egg, and, one at a time, immerse them in smoking oil. Drain them when crispy and nicely golden, arrange on a serving plate and garnish with clumps of parsley and lemon wedges.