1 kg of fresh sardines,
50g grated pecorino cheese
100g bread crumbs
2 garlic cloves
2 shallots, chopped
50g sun blanched tomatoes
40g pine nuts
50g black olives, pitted
Extra virgin olive oil
Few sprigs of parsley
Few sprigs of basil
Salt and pepper
1.Carefully scale and clean the sardines by removing the entrails, head and the central bones, open them in the middle leaving the tail.
2.Wash, pat dry and place them open on a plate
3.In bowl soak the raisins for 10 minutes
4.Sauté the breadcrumbs in a not stick pan with a little of the olive oil.
5.When the breadcrumbs are golden brown, transfer them to bowl and combine them with the shallots, garlic, sun blanch tomatoes, basil, parsley, olives, lemon zest, pine nuts, pecorino cheese and the raisins then check seasoning.
6.Use the mixture to fill the open sardines and then fold the two halves together.
7.Place the filled sardines in a well-oiled pan, with their backs down, separating them with bay leaves and orange slices.
8.Dust them with the remaining breadcrumbs and drizzle with lemon juice and the remaining oil.
9.Bake at 180 º C for 15 minutes, serve warm