Sarde a beccafico (2)
Instructions
Private sardines of entrails, heads and bones; wash them; dry them with a cloth and place them in a bowl with a glass of vinegar.
Let marinate for a few hours then drain.
Put them in a dish and spolveratele with cheese mixed with two cloves of garlic and a tablespoon of chopped parsley, salt and pepper.
Ridategli the original form press down between your palms and put them in beaten egg and salted peppered in breadcrumbs and FRY in plenty of hot oil.
Drain well browned and serve garnished with lemon wedges.
Ingredients and dosing for 4 persons
- 800 g of fresh sardines
- 50 g of grated parmesan cheese
- 2 cloves of garlic
- 1 tablespoon of parsley
- 2 eggs
- 1 glass of wine vinegar
- Breadcrumbs
- Some cloves of lemon
- Olive oil
- Salt
- Pepper