One of the most characteristic dishes found in Mediterranean cuisine, presented here in the traditional Palermitan version.
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INGREDIENTS |
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Fresh sardines |
700 |
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g |
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Garlic |
2 |
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cloves |
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Parsley |
1 |
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bunch |
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Breadcrumbs |
8 |
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tablespoon |
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Pine nuts |
70 |
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g |
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Golden grapes |
70 |
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g |
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Bay leaves |
to taste |
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Lemon juice |
1 |
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lemon |
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Extra-virgin olive oil |
to taste |
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Salt |
to taste |
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Pepper |
to taste |
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PREPARATION |
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Wash and bone the sardines, making sure not to separate the two sides at the back. Dry well with a dishcloth. |
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| 2. |
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Toast the breadcrumbs in a non-stick frying pan together with a little olive oil; add the finely chopped garlic, the chopped parsley, pine nuts and raisins, which have been plumped beforehand in lukewarm water. Salt and pepper, stirring the mixture together with a couple tablespoons of olive oil. |
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Stuff the sardines with the mixture and role them up lengthwise; arrange them on a baking sheet, placing a bay leaf in between each rolled-up sardine.
Prepare an emulsion with the lemon juice, a couple tablespoons of olive oil, salt and pepper and dribble it over the sardines. Put the baking sheet into a moderately hot oven and bake for 15-20 minutes. The sardines may be served either hot or cold.
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CHEF'S NOTE |
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According to the Catanian recipe, after preparing them in the indicated manner, the sardines should be marinated in two glasses of vinegar, dusted with flour, dipped into a batter of beaten egg and then fried. |
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This fresh, light menu goes very well with fairly acidic white wines imbued with a delicate bouquet and slightly sparkling, like a Muller-Thurgau mosso veneto. |
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