Sardines a beccafico

Methods

In a large-bottomed pan, pour a round of extra virgin olive oil and add the breadcrumbs. Toast it over low heat, until golden brown. Add the capers, anchovies, pine nuts, raisins, a little grated lemon zest, some mint leaves and parsley. Season with salt and mix

Open the sardines like a book, remove the central spine, salt them and distribute some of the freshly prepared mixture on each fish.

Roll the sardines and wrap each roll in a bay leaf, fixing everything with a toothpick.

Before baking, with a brush, wet the sardines with a mix of pepper, sugar, orange juice, lemon, a drop of vinegar, extra virgin olive oil.

Put in the oven for about 6 min.

Remove from the oven, let it cool before serving.