Preparation for the stuffed sardines

Clean the sardines: remove the head and entrails. Very gently, remove the bone and open the sardines like a book, leaving the tail. Toast the breadcrumbs for a couple of minutes, trying not to burn them, in a non-stick pan. Transfer the breadcrumbs into a bowl, add the oil, the pine nuts, the salt, a piece of orange and lemon juice and the raisins, previously softened in cold water for about 30 minutes. Mix well to obtain a homogeneous mixture.

Place a small portion of the mixture on a sardine and roll it up on itself. Place the rolls on a baking dish, alternate with bay leaves and lemon slices cut in half. When the baking dish is full, drizzle the stuffed sardines with a drizzle of orange juice and another small quantity of oil. Bake in the oven at 180° C for about 15 minutes.

Preparation for the sweet and sour pumpkin

Chop the golden onion and let it cook into a “weck” vase in the microwave oven.
Peel and slice the pumpkin and place the slices on a baking tray covered with baking paper. Drizzle with a small quantity of oil and a pinch of salt and bake at 180° for 20 minutes.
Prepare the sweet and sour sauce in a pan: brown the crushed garlic with a drizzle of oil. Then, add the sugar and the vinegar and reduce it. Add the cooked pumpkin in the pan together with the mint leaves and let it flavor.