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Sardines stuffed with mozzarella

Fried, crispy outside and stringy inside

by Ada Parisi
5 min read
Sarde fritte ripiene di mozzarella di bufala

Sardines stuffed with buffalo mozzarella Dop. A viable alternative to the classics FRIED SARDINES. I fell in love with this recipe when I saw it on the cover of Italian cuisine. I couldn't resist and, as soon as I found the sardines in pescheria, I bought them. I marinated the sardines for a few minutes in thyme and lemon juice and breaded everything in panko for greater crunchiness.

Panko is a white breadcrumbs used in Japanese cuisine that is also spreading to us, you find it in good delis or drugstores. Breading in panko, as well as having a beautiful rustic and irregular look, also makes the fish crunchy. The result is what you see in the picture, you can't imagine the taste, you have to try them! You can serve sardines stuffed with buffalo mozzarella as a finger food appetizer with a nice glass of bubbles or as a delicious second course accompanied by a SICILIAN FENNEL AND ORANGE SALAD.

As you know, sardines and anchovies are a healthy blue fish, cheap and tasty and should be included as often as possible in our diet. They are versatile in the kitchen and rich in taste. Try for example the traditional PAUCTION WITH SICILIAN SARDINES or the SARDE A BECCAFICO, or the BAKED SARDINES AU GRATIN. Have a good day!

Sarde fritte ripiene di mozzarella di bufala


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


24 fresh sardines, boned and open to book

150 grams of buffalo mozzarella Dop

2 tablespoons of robiola

salt and pepper

2 whole eggs

the juice of half a lemon

a sprig of fresh thyme


panko or stale breadcrumbs

peanut oil for frying


Dice the mozzarella and place it in a colander with a weight on top for 30 minutes at least, so that she loses some fluids. Beat with the mixer mixing robiola until dough is thick and malleable, How should you make meatballs.

Marinate sardines, clean and open to book, in lemon juice, thyme and a pinch of salt for 10 minutes. Then drain well from the marinade and stuff them with a little mozzarella mixture, then folding the sardines on themselves.

Carefully dip the sardines in lightly salted flour, then in beaten eggs with a little salt and finally in the panko (or breadcrumbs), making sure that they are well covered by each side. A perfect breading is essential in view of frying.

Fry the stuffed sardines in plenty of peanut or high oleic sunflower oil at 175 degrees for 2-3 minutes: When the sardines are cooked they will rise to the surface and have a beautiful golden color. Put the fried sardines on a sheet of absorbent paper and salt them with a little Maldon salt and serve, If you like, together with half a lemon. You will see when they are crispy! Bon appétit!


MATCHING: Frying with the Buffalo mozzarella gives this dish a certain oiliness. Therefore, We recommend to combine a sparkling white. From the area of the Etna volcano we suggest an Etna Doc Brut produced by the company Antichi Vinai. This wine, which is characterized by floral aromas and a dry and harmonious, is obtained from white wine grape Chardonnay, using the Charmat method.

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Barbara January 23, 2014 - 19:52

This variant teases me a lot, will try ASAP.

Sicilians creative in the kitchen January 23, 2014 - 22:47

Hi Barbara, Thanks! Let me know if the prepare, tell me how I am! Dear greetings, ADA

Valentina January 22, 2014 - 21:48

These I eat several times and are delicious… your even more without a shadow of a doubt, then with the panko! I want the panko, Here is not! Very good as always, ADA, I embrace you strong <3

Sicilians creative in the kitchen January 23, 2014 - 00:32

Hello Vale! The panko here in Rome, I find it, If you want I will bring in Tarquinia! Kisses

Sicilians creative in the kitchen January 23, 2014 - 00:34

I can't believe it! Hi dear! I read it and it is very, Very funny. A big kiss and made to feel, ADA

Emanuela January 22, 2014 - 16:44

You're right Ada, It really is a nice recipe!
I am often the anchovies stuffed with scamorza cheese raisins, but this variant is really yummy! :)
A big kiss!

Sicilians creative in the kitchen January 22, 2014 - 17:47

Hello Emanuela, with the smoked cheese must be delicious, and also streamers, which is not bad at all! A hug, ADA

Pattipa January 22, 2014 - 11:08

ADA how wonderful these sardines…. a show of flavours!! A bascione!

Sicilians creative in the kitchen January 22, 2014 - 12:32

Hi Patti dear! You're a sweetheart, a bascione to you!

Tamara January 22, 2014 - 00:08

can do with real anchovies? sardines don't really love, the only use for pasta, with anchovies grosse will be the same thing I think…Kisses

Sicilians creative in the kitchen January 22, 2014 - 12:31

Of course you can use the anchovies, just that they are a little’ Grosse otherwise go wild! A hug, ADA


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