Brocciu-stuffed sardines
The Complete Book of Cheese is a must for turophiles, exploring 150 varieties and all aspects of the four cheese styles, among them this mild, creamy cheese from Corsica, used here to great effect with beautiful, fresh sardines
Brocciu-stuffed sardines
Ingredients
- 16 fresh sardines
- A few leaves fresh parsley
- A few leaves fresh mint 9 oz 250 g, 1 cup brocciu
- 1 egg beaten
- 1 clove garlic finely chopped
- Extra-virgin olive oil
- Salt and freshly ground pepper
Instructions
- Preheat the oven to 400°F (200°C/Gas 6).
- Scale and gut the sardines, then remove the heads and central spine.
- To prepare the filling, wash and finely chop the parsley and mint leaves, reserving some for the garnish. Place in a bowl with the brocciu, egg and garlic, then stir until well blended. Season with salt and pepper.
- Open the sardines, skin side down, and place a spoonful of filling on one side of each. Close the sardines.
- Place the stuffed sardines in a baking dish greased with olive oil.
- Bake for 10-12 minutes, until the fish is cooked through.
- Season with pepper, garnish with a few parsley and mint leaves, and serve immediately.
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