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1
Toothpicks, metal skewers or wooden skewers soaked in water for 30 minutes
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2
Remove the heads of the sardines and pull out the backbones and entrails.
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3
Rinse each sardine in cold water and pat dry with a paper towel.
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4
Set aside to soak for about 1 hour in a shallow dish filled with the white wine vinegar.
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5
In a 2-quart saucepan, heat the olive oil over medium heat.
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6
When the oil begins to shimmer, add 2 cloves sliced garlic and 3 sardines and cook until they disintegrate.
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7
Using a wooden spoon, stir in the breadcrumbs until they are well-moistened.
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8
Add the Caviocavallo, raisins, parsley and pine nuts.
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9
Season, to taste, with salt and pepper.
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10
Continue stirring over medium heat for about 2 minutes.
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11
Remove the stuffing from the heat.
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12
Lay 1 orange slice in each sardine, then spoon 1 tablespoon of the bread crumb stuffing.
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13
Using toothpicks, close fish securely.
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14
Using a fork, beat the eggs in a shallow bowl.
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15
Spread some flour in a baking dish.
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16
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
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17
excess flour.
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18
Saute in pan with oil until golden brown.
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19
Transfers to plates and garnish with fennel fronds, sea salt, cracked pepperocini, orange juice, extra-virgin olive oil, black pepper and mint leaves.
