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–+ servings

Pane Fritto con Sardine (Liguria-style)

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Prep Time 5 minutes
Cook Time 6 minutes
Serving 3 minutes
Total Time 14 minutes
Course Lunch
Cuisine Italian
Servings 2 servings

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
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