1 kg of fresh sardines
capers to taste
two or three tablespoons of oil
garlic and parsley
1 cup dry white wine
salt and pepper.
Remove the head and spine to sardines and roll them up by putting in some capers.
Arrange the rolls so prepared in a pan in which you have to heat the oil with the chopped garlic and parsley.
Put the pan on medium heat and cook gently shaking the pan occasionally.
Add salt and pepper and half the cooking wine, which will evaporate.