Gourmet Foods

• 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.

• 1 cup sliced onion
• 3 tablespoons butter
• 2 hard-boiled eggs
• 2 California sardines (in tomato sauce)
• ½ cup walnuts
• 1 teaspoon salt
• ¼ teaspoon pepper

Cook the onion in the butter for 15 minutes. Place in a chopping bowl and add the eggs, sardines, walnuts, salt and pepper. Chop until very fine. Chill and serve on lettuce with rye bread. Serves 4 as an appetizer or 8 as a spread.