Have you tried the roasted and stuffed ...

Preparation

Make the filling. Combine 2 tablespoons olive oil with breadcrumbs, mushrooms, herbs, garlic, onion and salt in a food processor and buzz until smooth. No work the mixture too long or the texture to be a rare treat. Pulse just a few times that he meets. This support while boned sardines.

Mark sardines. Once you have climbed and gutted sardines, you have to remove most of the bone, so that you can easily eat. To do this, go get your knife sharper - filleting knife is best for this - and cut on each side of the column behind the ribs.

Once done, pull a knife (the opposite of the spine) free meat below the ribs and. For this purpose, on each side.

Use scissors or kitchen shears, cut the spine where it meets the tail, where it meets the head. You can remove the head, if it bothers you; I leave on me.

In order to remove the spine, work your thumb and index finger along the spine at the back of the queue for free, and gently upward as it moves to the head. Lower the meat as you go. Once you reach the end of the ribs, everything will come together with a lot of bone. Now properly has a Division of the Sardine.

Everything seems difficult, but it's not when you get the hang of. If you are nervous, you buy a few "practice" sardines - they're cheap. Once you learn this process, which takes less than a minute, until everyone to do.

NOTE: There will be a few bones of sardines, but they will be very thin and perfectly edible.

Assembler. Each painting sardines in olive oil and fill the cavity with some stuffing. Dip each leaf (fresh or pickled, keeps them in the store are all OK) with olive oil and wrap in sardine oil. The oil will help you to stay.

If you can not find grape or fig leaves, you can omit or use cabbage leaves that have soaked. If you are not a leaf, you have to sew the cavity closed or use it to do a spit.

BBQ sardines hot heat for 5-6 minutes on each side. Return once.

Serve with chilled white wine. I will try with Chenin Blanc, Pinot Gris, a Portuguese Vinho Verde, a Spanish Torrontés or my favorite with this dish a Greek Assyrtiko.