Sardines stuffed with mozzarella

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.

 

Take a look also ...

12 comments

Barbara January 23, 2014 at 19:52

This variant teases me a lot, will try ASAP.

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

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

Reply
Valentina January 22, 2014 at 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

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

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

Reply
Sicilians creative in the kitchen January 23, 2014 at 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

Reply
Emanuela January 22, 2014 at 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!

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

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

Reply
Pattipa January 22, 2014 at 11:08

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

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

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

Reply
Tamara January 22, 2014 at 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

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

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

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.