Crispy sardines and Provolone stew

Preparation:

Preparation: For the stew: cut the provolone into cubes and add it to the soy milk. Heat until it reaches 50 degrees and then blend to obtain a creamy sauce. Cut all the vegetables (fennel, pepper, carrot and courgette) into brunoise (very small cubes), grate a little fresh ginger and sear everything in a pan with a drizzle of oil and a pinch of salt. Arrange a cube of provolone on each sardine, roll up and secure with a toothpick. Roll in the breadcrumbs and brown in a pan with some oil and 1 clove of garlic. Dry on a sheet of absorbent paper then remove the toothpick. Salt and pepper. Pour the provolone stew into a deep plate, add the brunoise of ginger-flavored vegetables and finally arrange the browned sardines.