Sarde al beccafico-Stuffed sardines

You can serve these as a main course with a salad, but they also make a lovely pre-dinner snack.

• 24 fresh sardines

• 160g (51/2 oz/ 2 cups) fresh white breadcrumbs

• 1 small garlic clove, finely chopped

• 1 handful of chopped Italian (flatleaf) parsley

• 50g (1 3/4 oz / 1/2 cup) grated parmesan cheese

• 1 egg lightly beaten

• 125ml (4 fl oz/ 1/2 cup) olive oil

• 100g (3 1/2 oz / 2/3 cup) plain (all purpose) flour

I like to buy the sardines and clean them myself (but if you prefer you can buy them already filleted from your fishmonger). Rinse the sardine under water to remove any scales, snap the neck bone at the back of the head with your thumb, then take out the intestines with your finger. Now run your thumb down the backbone as if using a knife and simply open up the sardine. When you get to the tail, snap the bone with your fingers or scissors, then gently pull the bone away. You are now left with a butterflied sardine. Repeat until all your sardines are butterflied.

Mix together the breadcrumbs, garlic, parsley, parmesan, egg and some salt and pepper, adding a little bit of water if necessary to just moisten it. Place a butterflied sardine in the palm of your hand, skin side down. Take a small amount of the breadcrumb mixture (about 1 tablespoon), place in the middle of the sardine and flatten down the centre, leaving the edges free of mixture. Put another sardine on top, skin side up, and press together gently. Repeat until all the sardines are stuffed.

Heat half the oil in a large non-stick frying pan over medium heat. Meanwhile, put the flour in a flat bowl, season with salt and pepper and use to lightly flour the sardines. Fry the sardines in batches for 4-5 minutes or until golden brown (don’t fry them quickly or the centres won’t cook), then turn over and cook the other side until golden. Season with salt and move to a plate as they’re cooked. You’ll need to top up the oil in the pan as you go.

(serves 4)