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Stuffed Sardine 'sausages' - {'sasizzeddi Di Sardo'}

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozFresh sardines
1/2 cup 118mlWhite wine vinegar
4 tablespoons 60mlExtra-virgin olive oil - plus
  More for drizzling
2   Garlic cloves - finely chopped
3/4 cup 109g / 3.8ozBread crumbs - toasted
1/3 cup 48g / 1.7ozFinely-diced Caciocavallo cheese
1 1/2 tablespoons 22mlRaisins - soaked, drained
1/2   Fresh parsley - finely chopped
1 tablespoon 15mlPine nuts - lightly toasted
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Oranges - sliced, plus
1   Orange - juiced
2   Eggs (large)
  Flour - for coating
  Fennel fronds
  Sea salt - to taste
  Cracked pepperocini - to taste
  Freshly-ground black pepper - to taste
  Mint leaves - for garnish
  Toothpicks, metal skewers or
  Wooden skewers - soaked 30 minutes

Recipe Instructions

Remove the heads of the sardines and pull out the backbones and entrails. Rinse each sardine in cold water and pat dry with a paper towel. Set aside to soak for about 1 hour in a shallow dish filled with the white wine vinegar.

In a 2-quart saucepan, heat the olive oil over medium heat. When the oil begins to shimmer, add 2 cloves sliced garlic and 3 sardines and cook until they disintegrate. Using a wooden spoon, stir in the breadcrumbs until they are well-moistened. Add the Caviocavallo, raisins, parsley and pine nuts. Season, to taste, with salt and pepper. Continue stirring over medium heat for about 2 minutes.

Remove the stuffing from the heat. Lay 1 orange slice in each sardine, then spoon 1 tablespoon of the bread crumb stuffing. Using toothpicks, close fish securely.

Using a fork, beat the eggs in a shallow bowl. Spread some flour in a baking dish. Carefully, so as not to damage the sardines, gently dredge each sardine first through the egg mixture and then through the flour, shaking gently at the end to remove the excess flour. Saute in pan with oil until golden brown.

Transfers to plates and garnish with fennel fronds, sea salt, cracked pepperocini, orange juice, extra-virgin olive oil, black pepper and mint leaves.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F01) - from the TV FOOD NETWORK

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