serves 6 to 8
1 kg / 2 lb. 2 oz. sardines
100 g / 3 ½ oz. Sicilian Pecorino DOP
120 g / 4 ½ oz. breadcrumbs
10 capers, rinsed, drained and chopped
a sprig of parsley
extra-virgin olive oil
salt to taste
pepper to taste
Cut off the fish heads, then open the fish up and remove the backbone. Rinse the fish, pat dry and put them still opened out on a paper towel.
In a pan, toast the breadcrumbs with a drizzle of oil. As soon as the breadcrumbs start to brown, remove them from the heat and pour them into a bowl. Remove the backbone from the anchovies, then chop. In a bowl, combine the breadcrumbs, anchovies, Pecorino, grated rind of ½ lemon, parsley, chopped capers, nutmeg, salt and pepper. Blend the filling well. Drop a teaspoonful on each open sardine.
Then take another sardine and top it as though you were making a sandwich.
In a greased pan, arrange the sardines vertically, separated by bay leaves. Heat the oven to 180°C (350°F) and bake for 20 minutes. Serve while hot.
Alastro Grecanico Doc Sicilia
Extra-virgin olive oil DOP Val di Mazara
Dop Val di Mazara (Nocellara del Belice, Biancolilla, Cerasuola)