Sardines "a beccafico"

It is customary to cook this dish "for tomorrow" - it is believed that the next day it becomes much tastier. But usually this dish is eaten immediately and "until tomorrow" does not live up to!

Ingredients

• medium-sized fresh sardines 1 kg
• ground crackers 150 g
• salted anchovies 100 g
• pine nuts 2 tbsp l.
• raisins 1 tbsp. l.
• a bunch of parsley
• bay leaves 6-7 pcs.
• extra virgin olive oil 2-3 tbsp. l.
• salt, freshly ground black pepper

Directions

1. Toast the crackers, pour 2/3 of the total into a bowl. Chop the parsley, chop the anchovies. Add pine nuts, raisins, parsley and anchovies to the breadcrumbs.
2. Peel the sardines, remove the ridge, but do not cut it in half. Stuff with minced meat and roll each fish into a roll. Place tightly in a skillet with bay leaves between the rolls.
3. Sprinkle with the remaining breadcrumbs, place in an oven preheated to 180 ° C for 20 minutes. Garnish with lemon slices and parsley leaves when serving.