Original recipe using canned fish, by chefs Pepe Solla and Juan Antonio Medina.
"A great dish to make with the kids: one of them stretches out the dough (pastry or wonton wrappers) and the other adds the sardine, making sure it's really dry. Then you roll it up and quickly fry it to give it some color." Each pastry is decorated with chili flakes and served with a sauce made from the preserving liquid from the sardines, a little egg yolk, and virgin olive oil.
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