I fell in love with this recipe when I saw her on the cover of Italian cuisine: sardines stuffed with mozzarella. I couldn't resist and, as soon as I found the sardines in pescheria, I bought them. I tweaked the recipe because I marinated sardines for a few minutes in thyme and lemon and I breaded in panko (a white breadcrumbs used in Japanese cuisine that is also growing from us, you find it in good delis or drugstores) who made this small restaurant fish. The result is what you see in the picture, the flavor… You can't imagine, you have to try them! You can serve them as an appetizer finger foods with a nice glass of bubbles or as second tasty accompanied by a lovely citrus and fennel salad!
Ingredients for 4 people:
- 24 fresh sardines, boned and open to book
- 150 grams of mozzarella di bufala
- 2 tablespoons of robiola
- salt and pepper
- 2 whole eggs
- the juice of half a lemon
- a sprig of fresh thyme
- enough flour to coat the sardines
- Panko or breadcrumbs stale enough to coat the sardines
- peanut oil for frying, to taste
- Maldon salt as required
Dice the mozzarella and place it in a colander with a weight on top for 30 minutes at least, to cause them to lose some’ of liquids. Beat with the mixer mixing robiola until dough is thick and malleable, How should you make meatballs.
While the mozzarella loses fluids, Marinate the sardines in lemon juice, thyme and a pinch of salt for 10 minutes, then drain well from the marinade and fill them with little mixture of mozzarella, closing then sardines on themselves. Strain them carefully 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.
Fry the stuffed sardines in olive oil for 2-3 minutes: When they are cooked will be afloat and have a beautiful golden color. Put them on a sheet of paper towels and season them with a little Maldon salt and serve, If you like, together with half a lemon. You will see when they are crispy!
THE PAIRING: Frying with the Buffalo mozzarella gives this dish a certain oiliness. Therefore, We recommend to combine a sparkling white. From the area of Mount Etna we suggest a Etna Doc Brut produced by 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.