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| INGREDIENTES DE LA RECETA |
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| ELABORACIÓN DE LA RECETA |
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Retira las cabezas de las sardinas, lavalas y saca el interior de cada pescado. Mezcla el diente de ajo pelado y picado, el perejil trinchado y la mitad de aceite de oliva. Mezcla bien y rellena el vientre de las sardinas. Unta con aceite una fuente de horno y coloca en ella las sardinas bien alineadas. Sazona con sal y pimienta, salpica un poquito de oregano y riega con el resto del aceite. Reparte por encima el pan rallado e introduce al horno caliente durante 20 minutos. Sirve de inmediato. |
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