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- 2 lbs. fresh sardines
- Clean each sardine carefully. Slit down center to form an open filet and remove bones.
Stuffing:
- 1 ½ cups bread crumbs
- 2 tbs. chopped parsley
- 4 tbs. olive oil
- ¼ cup grated Romano cheese
- 1 clove garlic, chopped
- Salt and pepper to taste
Mix thoroughly all ingredients except olive oil; gradually add oil to make a firm mixture. If needed, add another teaspoon of oil.
Cover whole filet with stuffing; top with another filet to form a sandwich. Tie with white thread so stuffing does not fall out. Continue this until all are used.
Sauce:
Pour olive oil in large shallow pan; add garlic, parsley or basil; cook 3 minutes. Add tomato puree, salt and pepper to taste; simmer over slow fire 25 minutes. Stir frequently. Place fish carefully in sauce; cover pan; cook over low flame for 15 minutes or until fish is tender.
Prepare hot platter. Remove fish carefully and put on platter. Remove thread by cutting; pour sauce over fish.
Serve very hot. Serves 4 to 6.