Traditional recipes from Italy

Stuffed Sardines 

Ingredients

(four portions)

700 g sardines 1 handful parsley

white flour olive oil

milk

salt black

2 eggs pepper

2 table spoons grated cheese bread crumbs

Directions

1. Open the sardines, remove the heads and the backbone without separating them.

2. Prepare a stuffing with the chopped parsley, the breadcrumbs dampened with milk, the cheese, one egg yolk, salt and pepper.

3. Place the open sardines on the table, put some mixture on half of the sardines and close with the other half.

4. Stuff all the fish with this mixture, press and dip first in flour , then in the beaten egg (one yolk and two whites) and lastly in the breadcrumbs.

5. Fry them, drain and serve the hot sardines with some slices of lemon.

Bon apetit!Italy

Swordfish in Ghiotta 

Ingredients

(four portions)

800 g swordfish 100 g tomato sauce

100 g olive oil 50 g sliced onions

20 g capers flour

12 green olives black pepper

minced parsley salt

Directions

1. Cut the swordfish into 4 slices.

2. Coat them in flour.

3. Cook in a frying-pan with oil on both sides until nicely browned.

4. Remove from the pan and put them on a dish.

5. In the same frying-pan and using the same oil, brown the onion, add the capers, the parsley, the tomato sauce, salt and pepper and lastly add the

olives.

6. Cook for a couple of minutes and pour over the hot fish.

Serve immediately. 

Bon apetit! 

Informers: Domenica Crupi and Antonina Morabito

Excerpts from 'Ethno treasure hunt – Book of traditional recipes”, published by Velzys Gymnasium, Panevezys, Lithuania, coordinated by Rima Stongvilene, with the collaboration of Georgi Ivanov, Bulgaria, Domenica Crupi, Italy, Joanna Wilczynska, Poland, Daniela Buda, Romania, Ozgur Boyaci, Turkey, 2011.