Stuffed Sardines are a tasty and traditional second course of Sicilian cuisine. Fresh sardines are stuffed with a delicious mixture of eggs, stale bread crumbs, grated cheese, and fresh parsley. They are then coated in flour, milk, and breadcrumbs, and fried in hot oil until crispy. Stuffed Sardines are perfect to serve hot, accompanied by a side of seasonal vegetables.
Open the sardines, remove the head and the spine but without detaching the fillets
Prepare a filling by mixing in a bowl the chopped parsley, the bread crumbs soaked in milk and well squeezed, the cheese, the yolk of one egg, salt, and pepper
Place an open sardine on the table, spread part of the mixture on it, and close it like a wallet with a second sardine
Fill all the fish by pairing them two by two, flour them, dip them in beaten egg (one yolk and two whites), and then in breadcrumbs
Fry in oil at moderate temperature and serve the fish hot, drained on paper, and accompanied by lemon slices
Frying pan
Bowl
Spoon
Knife
Store the Stuffed Sardines in the refrigerator for up to 2 days.
Stuffed Sardines are a typical dish of Sicilian cuisine.
Italia, Sicilia
| Energy (kcal) | 127.85 |
| Carbohydrates (g) | 1.18 |
| of which Sugars (g) | 1.18 |
| Fat (g) | 5.32 |
| of which Saturates (g) | 1.63 |
| Protein (g) | 18.76 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.12 |
