22. Stuffed sardines dei Normanni 12 fresh sardines (large), 200 g breadcrumbs, 30 g pine nuts, 30 g raisins, 2 eggs, mint, salt, pepper, parsley, olive oil, flour Release the backbone from the flesh of the sardines without splitting them in two parts (see fig. 3). Arrange them flat on the table. For the stuffing, mix together the breadcrumbs, pine nuts, raisins, eggs, mint, salt, pepper and parsley. The stuffing must be soft. Place a spoonful of stuffing on the flesh side of 6 sardines. Cover up each one with the remaining six. Drop into the flour then into the beaten eggs. Heat the olive oil in a pan and fry the sardines over a low heat. Serve immediately.