Preparation: 30 minutes
Cooking: 7-8 minutes
Servings: 4
INGREDIENTS:
- 17 1/2 oz. (500 g) sardines
- 3 1/2 oz. (100 g) breadcrumbs, or about 1 cup
- 2 salt-packed anchovies
- 1 oz. (20 g) pine nuts, or about 2 tbsp.
- 1 oz. (20 g) raisins
- 1 tbsp. chopped fresh parsley
- 3 1/2 tbsp. (50 ml) extra-virgin olive oil
- fresh bay leaves, as needed
- salt and pepper
INSTRUCTIONS:
- Prepare the sardines, removing the heads and the insides. Remove the bones but leave the tail intact. Rinse and bone the sardines, then chop them finely. Soak the raisins in a bowl of lukewarm water for 15 minutes, then drain and press to remove excess water.
- Heat three-quarters of the oil in a skillet and pour in the breadcrumbs. Sauté until they start to brown. Transfer to a bowl to cool, and then add the parsley, pine nuts, raisins and anchovies. Season with salt and pepper and mix well.
- Heat the oven to 350°F (180°C) and oil a baking pan.
- Cut the sardines lengthwise and open them up like a book, skin side down. Put a little of the breadcrumb mixture in each sardine and then roll them up, starting from the head end so that the tail is left outside. Secure the rolls with a cocktail stick.
- Arrange the bay leaves in the prepared pan and place the sardines on the bay leaves. Drizzle with the remaining oil and bake for about 20 minutes.
