|The town of Campofelice di Roccella
Foods and cook recipes Campofelice di Roccella
Sarde a linguata kg. 1,200, breadcrumbs gr. about 200, 4 anchovies in oil, raisins and pine nuts gr. 100, bay leaves, lemon one, an orange, a teaspoon sugar, oil, salt and pepper.
Toast the breadcrumbs in a pan, without oil, very low flame, stirring because you do not always stick to the bottom.
Just browned seasoned with olive oil and add the anchovies melted steam engines, raisins and pine nuts, a pinch of salt.
Clean the sardines linguata, remove them ie the head and bones, but the queues. Open them a book on the marble table and fill it with a spoon of seasoned breadcrumbs.
Roll up each Sardinian on itself, so that the queue remains at the top and set them, IUNA side by side in a baking dish greased with oil, altemandole with bay leaves.
Filled the pan, season with salt and pepper, a sprinkling of sugar, some oil and pour over the orange juice and sardines squeezed lemon.
Spend a hot oven for about ten minutes. Serve cold.