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Stuffed Sardine Sausages : Sasizzeddi di Sardo (Mario Batali) Recipe

Stuffed Sardine Sausages : Sasizzeddi di Sardo (Mario Batali) Recipe

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Stuffed Sardine Sausages : Sasizzeddi di Sardo (Mario Batali)

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Ingredients:

Serving

2 lb fresh sardines
1/2 cup white wine vinegar
4 tbsp extra-virgin olive oil, plus more for drizzling
2 garlic cloves, finely chopped
3/4 cup bread crumbs, toasted
1/3 cup finely diced caciocavallo cheese
1 1/2 tbsp raisins, soaked and drained
1/2 bunch fresh parsley, finely chopped
1 tbsp pine nuts, lightly toasted
salt and freshly ground black pepper
3 oranges, 2 sliced and 1 juiced
2 large eggs
flour, for coating
fennel fronds
sea salt
cracked pepperocini
freshly ground black pepper
mint leaves, for garnish

Directions:

Toothpicks, metal skewers or wooden skewers soaked in water for 30 minutes
Remove the heads of the sardines and pull out the backbones and entrails. Rinse each sardine in cold water and pat dry with a paper towel. Set aside to soak for about 1 hour in a shallow dish filled with the white wine vinegar. In a 2-quart saucepan, heat the olive oil over medium heat. When the oil begins to shimmer, add 2 cloves sliced garlic and 3 sardines and cook until they disintegrate. Using a wooden spoon, stir in the breadcrumbs until they are well-moistened. Add the Caviocavallo, raisins, parsley and pine nuts. Season, to taste, with salt and pepper. Continue stirring over medium heat for about 2 minutes.
Remove the stuffing from the heat. Lay 1 orange slice in each sardine, then spoon 1 tablespoon of the bread crumb stuffing. Using toothpicks, close fish securely.
Using a fork, beat the eggs in a shallow bowl. Spread some flour in a baking dish. Carefully, so as not to damage the sardines, gently dredge each sardine first through the egg mixture and then through the flour, shaking gently at the end to remove the
Excess flour. Saute in pan with oil until golden brown.
Transfers to plates and garnish with fennel fronds, sea salt, cracked pepperocini, orange juice, extra-virgin olive oil, black pepper and mint leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2371.65 Kcal (9930 kJ)
Calories from fat	2218.98 Kcal
		% Daily Value*
Total Fat	246.55g	379%
Cholesterol	1702.93mg	568%
Sodium	187.87mg	8%
Potassium	315.06mg	7%
Total Carbs	30.42g	10%
Sugars	10.16g	41%
Dietary Fiber	3.37g	13%
Protein	7.37g	15%
Vitamin C	53.2mg	89%
Iron	1.8mg	10%
Calcium	96.5mg	10%

Amount Per 100 g
Calories	561.3 Kcal (2350 kJ)
Calories from fat	525.16 Kcal
		% Daily Value*
Total Fat	58.35g	379%
Cholesterol	403.03mg	568%
Sodium	44.46mg	8%
Potassium	74.57mg	7%
Total Carbs	7.2g	10%
Sugars	2.4g	41%
Dietary Fiber	0.8g	13%
Protein	1.74g	15%
Vitamin C	12.6mg	89%
Iron	0.4mg	10%
Calcium	22.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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