Sardines in Beccafico

Preparation:

Preparation: Open the sardines with a pair of scissors along the abdomen, remove the innards, wash them quickly under running water and dry them carefully with an absorbent sheet. Cut off the heads and fins, excluding those from the tail. Grab the fishbone with your index finger and thumb and gently pull it off. Place the sardines skin side down on the work surface. Then peel the garlic clove and crush it. Heat three tablespoons of oil in a saucepan. Brown the onion and garlic. Take two sardines already cleaned and remove the tail fins. Put them in the saucepan, chop them up and brown them. Add the chopped parsley and crumbled bread and season with salt and pepper. Let the ingredients brown for 3-4 minutes over moderate heat, stirring constantly. Finally, remove the saucepan from the heat. Coarsely chop the pine nuts and mix them with the grated cheese. Stuff the sardines with the mixture obtained, placing it on the widest part of the sardines. Roll them carefully towards the tail, making sure that the filling does not come out. Then heat the remaining olive oil in a baking dish and arrange the sardines in a single layer. Bake in the oven, previously heated to 200 degrees, for 12-15 minutes. Serve the sardines piping hot.