PREPARATION

1. In a pan heat two tablespoons of oil, add the breadcrumbs and toast then, move it to a bowl (reserving a tablespoon).

2. Add the raisins which have previously softened in warm water, pine nuts, anchovies, boned and dissolved in a little oil, chopped parsley, grated cheese, a pinch of salt and pepper and mix well, adding, if necessary , more oil.

3. Clean the pilchards by removing bones and heads, wash and roll it out on a work surface; sprinkle with salt and place on each fish a bit ‘of the compound prepared, and then, roll them up on themselves, forming rolls.

4. Arrange the rolls in a baking pan greased with oil alternating with bay leaves and lemon slices.

5. Finally spray with an emulsion of lemon juice and sprinkle with breadcrumbs kept aside and a pinch of sugar.

6. Bake in preheated oven at 200 ° C for 15 minutes and serve hot or cold.

7. Preparation time: 1 hours, 0 minutes, 0 seconds