Sardines Stuffed with Parmesan

Something new at my parents' house: this Easter, my mother surprised us with this different recipe.

Sardines stuffed with Parmesan

Ingredients

• Sardines
• Grated Parmigiano Reggiano
• Milk
• Parsley
• Breadcrumbs
• 1 egg

Method

Clean the sardines well and remove the backbone, leaving them joined along one side.

Separately, mix the Parmesan (Parmigiano Reggiano) with a little milk, making sure it stays thick, and add parsley; this paste will be the filling for the sardines.

Fill the sardines with a little of the cheese paste, then dip them in flour, then egg and finally breadcrumbs. Fry the sardines in plenty of oil and then place them on kitchen paper to remove the excess oil.

Serve them with tomatoes Provençal, which are simply tomatoes cut in half with a little breadcrumb, garlic, parsley and oil on top, cooked under the oven grill until nicely golden; about 10 minutes should be enough.

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