Fish with saffron
second courses from Italy - Sicilia
translated by Italian with
Dish of the Sicilian tradition, the Sardinian warbler combine the sweet and sour flavor to the undisputed nutritional properties of blue fish.
If you took whole sardines have to clean them by removing the head and central spine then rinse thoroughly under running water
but if you took the already cleaned sardines you just cut the tenderloin into 2 equal parts following the line of the central spine.
Toast the bread crumbs with a little oil Ages. Chop the pine nuts, parsley and raisins previously soaked in water.
Then add the anchovies, sugar and bread crumbs, salt and pepper. Stuffed with a bit of each thread composed of Sardinian, roll it and infilzatelo with a skewer.
Arrange the skewers in a baking dish, alternating with bay leaves. Squeeze unarancia and mix the juice with a tablespoon of honey, sprinkle the sardines with the juice and a drizzle of extra virgin.
Informìnate for 25 minutes at 170 degrees, then stand out of the oven, covering the pan with a cloth.
Pictured sardines are served with red onion in a sweet and sour.