Sardines with peppers

Sardines with peppers

ingredients:

• sardines in "butterfly net" with the tail (the fish are emptied, the fishmonger remove the head, not the tail, the fish opens in 2 without separate fillets and remove the central stops)
• 1 large bunch of cherry tomatoes
• 1 red bell pepper
• 1 untreated lemon
• 10 basil leaves
• 4 sprigs of parsley
• 2 small cloves garlic
• 200 g ricotta
• 4 black olives in oil
• 4 c.s olive oil
• Salt, pepper

method:

Wash and cook the peppers in the oven preheated to 180 ° C for 45 minutes, turning regularly.

 Remove from the oven, place it in a sealed freezer bag (or plastic bag tied tightly) and let stand 15 minutes for easier peeling.

 Meanwhile, place the flat sardines in a dish, sprinkle with lemon juice and a teaspoon. tablespoons olive oil.

Marinate 10 minutes, the time to prepare the stuffing.

Crumble the ricotta in a bowl. Finely chop the basil and parsley, add in bowl

 Collect the peppers, peel it, remove the stalk, seeds and white membranes.

 Expand the diced flesh and add to the ricotta.

 Chop the olives, peel and crush the garlic in a garlic press and add them to the stuffing. Sprinkle 3 tablespoons. tablespoons olive oil and mix well.

Remove each sardine an tablespoons. tablespoons of stuffing, gently roll and secure with a wooden pick. Repeat the operation for all the sardines.

 Place in a large dish, scatter the stalked around cherry tomatoes, drizzle with olive oil and bake in preheated oven at 160 ° C for 20 minutes.

.. Serve hot!..