Nice specialty, these pretty stuffed sardines with spinach make a great effect once on the table!
For 4 people: 1 kg fresh spinach, 1 onion, 2 garlic cloves, ½ bunch parsley, 1 teaspoon savory, 1 teaspoon rosemary, nutmeg, olive oil, 1 kg sardines, bread crumbs , salt and pepper.
Wash and spin the spinach. Make them come back in a little olive oil, drain them by squeezing them strongly between your hands. Chop them with a knife.
Peel and finely slice the onion and sauté in olive oil for 10 minutes over low heat. Chop the crunchy thyme garlic with the parsley. Mix spinach, onion, parsley, savory Provence, rosemary and nutmeg. Scale and empty the sardines. Remove the heads and the central ridge. Dry them on paper towels. Put a sardine on a cutting board. Place a spoonful of stuffing on the top of the sardine and roll it gently, ending with the tail. Put a toothpick to hold. You must get small rolls, tails up.
Preheat your oven to 180 ° (th6). Arrange the remaining stuffing in the bottom of an oiled dish. Put the stuffed sardines on top, drizzle with olive oil PDO Baux de Provence and sprinkle with bread crumbs and cook for 15 minutes.
