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SARDINES WITH SWISS CHARD
Remove the heads of the sardines, gut, wash and dry them. Open them up from the back and remove the central backbone. Dice the Swiss chard stalks into cubes. Shred the Swiss chard and spinach leaves. In a shallow casserole, heat up 4 tablespoons of olive oil, gently cook the Swiss chard stalks until translucent, then add the Swiss chard and spinach leaves. Cook for 2 minutes, then place into a large bowl. Crumble the Ricotta cheese and mix it into the vegetables, with the capers, and the pickles. Season with salt and pepper and mix thoroughly. Place 24 open sardines onto the work surface, fill them with the stuffing and cover with the remaining sardines. Set aside. Dice the bell peppers, the tomatoes and the cucumber into small cubes. Soak the wheat semolina in a little water, to let it expand, then steam it for 5 minutes Let it cool off before mixing in the diced vegetables, the finely chopped mint and parsley. Season with the olive oil, the juice of the lemon, salt and pepper, stir thoroughly and put into individual molds. Pan-fry the sardines in oil for 6 minutes on each side. Serve them on individual plates with the unmolded semolina.
