Today fish with SARDINES STUFFED WITH RICOTTA AND ALMONDS!
We can also use small sardines — the important thing is to make nice little blue-fish parcels that, after being passed in flour, in beaten egg and in almond flakes, are fried but are perfect even if cooked in the oven on a tray lined with parchment paper!
Sardines belong to the category of blue fish, they are great, inexpensive and we can cook them in many ways and pair them with many other ingredients to create gourmet fish recipes that are also easy!
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I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Unfortunately I cook fish too infrequently but I love it very much and on the blog you’ll find among others:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 16 sardines
- 2 eggs
- 1 2/3 cups almonds (sliced)
- 1/2 cup ricotta
- 1 lemon (zest only)
- to taste parsley
- to taste salt
- to taste peanut oil
- to taste pepper
Tools
- Pans p
- Bowls
- Paper towels
Steps
1) For this economical blue-fish recipe first you need to clean the sardines by removing the heads, guts and the backbone, obtaining sardines butterflied! Then rinse them and pat dry with paper towels!
2) In a bowl mix the finely chopped parsley, the ricotta and the lemon zest, adding the zest little by little to taste!
3) Place the sardines in pairs close together on a cutting board or plate and put a little ricotta filling on one half and continue for each other sardine half.
4) A pinch of salt and pepper over each filling and then press the pairs together slightly, taking care that the ricotta and parsley filling does not spill out of the sardine parcel.
5) Prepare the breading dishes: in one plate beat the eggs, in another put the flour and in another add the almond flakes.
6) Take each stuffed sardine parcel and dredge it in the flour pressing well on the edges, then dip it in the eggs and finally in the almond flakes.
7) In this last step press well because, for example, I sometimes ended up with a bit of a mess and tried to arrange the almonds very carefully!
8) I chose to fry them in peanut oil for a few minutes per side and carefully so that the almonds do not burn!
9) Drain the sardines stuffed with ricotta and almonds on paper towels and serve immediately!10) I recommend eating them quickly because they remain crispy and delightful; if eaten the next day they are still good but softer!
11) Have a great day and enjoy your meal!
Annalisa
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Annalisa says…
Sardines stuffed with a mix of ricotta, parsley and lemon zest are also perfect if cooked in the oven on a baking tray lined with parchment paper, just a few minutes per side!
