Clean the guts, heads and spines out of the sardines and cut them lengthwise.
For the stuffing, mix the bread crumbs, the pine nuts and the raisins, the anchovies, the parsley and four spoons of olive oil. Mix it and mash it all together. You can add a pinch of salt if necessary.
Distribute the stuffing on each open sardine and roll it. Place it in a baking pan with olive oil and put some laurel leafs in between. Bake it for 15 minutes at 180 degrees and it will be ready to eat!