Pane Fritto con Sardine (Liguria-style)
OK, first off, anchovies would be far more authentic, but in the rest of the world sardines are available in almost any supermarket.
This is effectively ‘French Toast’/Eggy Bread Italian style and the topping really lifts this as a tasty lunch ready in minutes.
Pane Fritto con Sardine (Liguria-style)
Ingredients
- 2 slices day-old rustic bread, or ciabatta 1–1.5 cm thick
- 1 eggs
- 1 tbsp milk or water
- Sea salt + black pepper
- 2 tsp Olive oil for frying
- 1 tin sardines in oil
Optional finishing
- lemon zest and a few drops of lemon juice
- fresh parsley or marjoram (fresh or dried)
- chopped capers
- roasted red pepper strips
Instructions
- Beat eggs with milk/water, a pinch of salt and pepper.
- Heat a thin layer of olive oil in a pan (medium).
- Dip bread briefly in the egg—just coat both sides; don’t soak.
- Fry 2–3 minutes per side until golden and edge-crisp.
- Drain lightly on paper towel.
Serving
- Top each slice with sardines and press to 'spread' a little
- Finish with lemon zest and squeeze of lemon, and herbs
- Optionally garnish with strip of roasted red pepper and a few chopped capers
Tried this recipe?Let us know how it was!