300g Cirio Polpa (chopped tomatoes)
150g breadcrumbs toasted with olive oil
30g raisins plus 30g
20g pine nuts plus 20g lightly toasted
1 orange, zest2 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1 tbsp fresh parsley, chopped
Salt & black pepper to taste
Bay leaves for COOKING and SLICES of LEMON
Method:
1. Prepare the filling: In a bowl, mix toasted breadcrumbs, raisins, pine nuts, orange zest, 1 tbsp olive oil, and parsley. Season with salt and pepper.
2. Stuff the sardines: Place a spoonful of the filling onto each sardine and roll them up,
3. Make the sauce: In a pan, heat the remaining olive oil and sauté garlic until fragrant, melt one anchovy. Add Cirio Polpa, the remaining pine nuts and raisins Simmer for 30 minutes.
4. Bake: Arrange the sardines in a baking dish and place bay leaves and half slices of lemon every other sardine roll between them. Bake at 180°C (350°F) for 20 minutes.
5. Serve: in a bed of the delicious Cirio tomato sauce Drizzle with extra virgin olive oil and sprinkle with more parsley before serving.
Chef’s 5-Star Hint:
For an extra layer of depth, the tomato sauce while simmering. Serve with a side of fennel and orange salad to enhance the Sicilian flavors.
