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

Recipe Ingredients

2 lbs	908g / 32oz	Fresh sardines
1/2 cup	118ml	White wine vinegar
4 tablespoons	60ml	Extra-virgin olive oil - plus
		More for drizzling
2		Garlic cloves - finely chopped
3/4 cup	109g / 3.8oz	Bread crumbs - toasted
1/3 cup	48g / 1.7oz	Finely-diced Caciocavallo cheese
1 1/2 tablespoons	22ml	Raisins - soaked, drained
1/2		Fresh parsley - finely chopped
1 tablespoon	15ml	Pine 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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