Tag Archives: Parmesan Cheese

How to Make Fried Stuffed Sardine with Parsley and Cheese

Fried Stuffed Sardine with Parsley and Cheese
Ingredients
6 large size sardines
1 bunch chopped parsley
1 large chopped onion
3 tablespoons grated white cheese
3 tablespoons cream cheese
2 tablespoons grated mozzarella cheese
2 eggs
1 cup seasoned flour
1 cup bread crumb or crushed corn flakes
3 tablespoons grated parmesan cheese
4 tablespoons milk
3 teaspoons oil
1 cup chopped parsley to laid it on platter
5 slices of lemon
Oil for frying
Salt and pepper
Preparations
Clean and wash the sardine very good. Cut the head. You can cut the tail if you like.
Stuffing
In a medium or large bowl add chopped parsley, onions, cheese, and salt and pepper.
Mix all ingredients together. Fill each sardine with this stuffing.
Dip the each sardine one at time into a shallow bowl of seasoned flour. And have two other bowls.
In the first bowl put eggs and beat it slightly diluted with milk and oil, stir these ingredients together with 8 strokes.
In the second bowl put bread crumb and parmesan cheese, mix it together.
Toss each sardine in flour then in egg mixture, then bread crumbs or corn flakes.
Handle the sardine very gently; place it on the rack to dry.
In a deep frying pan heat the oil on high heat, fry sardine in hot oil. Or electric frying pan.
Remove the fried sardines from oil and place it on absorbent paper or on a kitchen towel to absorb the excess oil. Transfer to a large platter laid with chopped parsley,
Put lemon slices on top.
Serve hot.

How to Make Stuffed Cauliflower and Béchamel-Sauce

 Stuffed Cauliflower with Béchamel-Sauce

Ingredients:

 1        large head cauliflower

In a large saucepan put the cauliflower and fill the pot with 8 – 10 cups of water or to cover the cauliflower head.

Boil for 20 to 30 minutes or until done then drain and removed from the pan and set aside.

Meat Stuffing:

1 lb         extra ground beef

1              large very fine chopped onion

1/2         cup pine nut

3             tablespoons olive oil

Salt and pepper to taste

In a large skillet add oil, onion, meat, salt and pepper. Cook them until done and set aside.

Béchamel-Sauce

4       tablespoons butter

2        tablespoons oil

2        tablespoons parmesan

4        tablespoons flour

2        cups milk 

1        inch cinnamon sticks (optional)

1        bay leaf (optional)

Melt butter, oil then add flour cook on low heat for 3  to 5 minutes add milk, cinnamon stick and bay leaf  stirring constantly until the sauce thickens remove from heat discard the cinnamon and bay leaf, and set aside.

In large tray spread 2 to 3 spoons Béchamel-Sauce.  Put  the cauliflower head on the tray make many hole around the cauliflower head using a wooden spoon hand then fill each hole with meat stuffing then spread the remaining  Béchamel Sauce on top of the cauliflower head then add the parmesan on top of Béchamel-Sauce.

Put the Béchamel-sauce on the top of the cauliflower and Bake at (350°F) Oven until the top is light brown.