Sarde a Beccafico

Stuffed Sardines

2 tbs. raisins
salt
pepper
5 tbs. white breadcrumbs
1/2 cup olive oil
2 tbs. pine nuts
1/4 lb. Pecorino
8 anchovy fillets
1 tbs. minced parsley
laurel
4 oz. grated Pecorino
2 lbs. sardines
1 clove garlic

Soak the raisins in warm water, then squeeze out the excess water. Brown 4 tbs. of breadcrumbs in 1 tbs. oil, and mix all the ingredients except the laurel to get a smooth stuffing. Remove the split open heads, bone the sardines and pat dry. Spread them open on a table and fill with stuffing.

Fold them lengthwise and place on a baking dish . Drizzle with breadcrumbs, olive oil, add the laurel and cook in the oven at 450ºF for 15 mins.