Serves: 4
Total Calories: 428

1 cup plain dry bread crumbs
1/4 cup (about) olive oil
4 anchovy fillets, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons pine nuts
2 tablespoons raisins
salt and freshly ground black pepper
2 pounds fresh sardines, cleaned
bay leaf
lemon wedges

1 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a small baking pan.

2 In a large skillet, toast the bread crumbs over medium heat, stirring constantly, until browned. Remove from the heat and stir in just enough oil to moisten them. Add the anchovies, parsley, pine nuts, raisins, and salt and pepper to taste. Mix well.

3 Open the sardines like a book and place them skin side down on a flat surface. Spoon a little of the bread crumb mixture at the head end of each sardine. Roll up the sardines, enclosing the filling, and place them side by side in the pan, separating each with a bay leaf. Sprinkle any remaining crumbs over the top and drizzle with the remaining oil.

4 Bake 20 minutes or until the rolls are just cooked through. Serve hot or at room temperature with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 428
Calories from Fat: 158

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