500 grams (1 lb )
Fresh sardines, cleaned and butterflied
Imagine sitting by the sparkling Sicilian coast, enjoying a dish as vibrant and delightful as the scenery. This version of Sarde a Beccafico brings you that experience right in your own kitchen. This classic dish marries the robust flavour of sardines with a stuffing that’s a harmonious blend of breadcrumbs, pine nuts, raisins, and a zing of citrus. The inclusion of pine nuts and raisins highlights the Arab influence on Sicilian cuisine, adding a delightful balance of sweet and savoury flavours. The sardines are typically rolled, baked, and served with a drizzle of olive oil and a sprinkle of lemon juice, creating a mouth-watering dish perfect for impressing at dinner parties or just treating yourself to something special.
| 500 grams (1 lb ) | Fresh sardines, cleaned and butterflied |
| 100 grams (3.5 oz) | Breadcrumbs |
| 30 grams (1 oz or 2 tbsp) | Pine nuts |
| 30 grams (1 oz or 2 tbsp) | Raisins, soaked and drained |
| 2 cloves | Garlic, finely chopped |
| 1 | Orange, zest and juice |
| 1 | Lemon, zest only |
| 50 grams (2 oz or 1 tbsp) | Anchovies, chopped |
| 2 tbsp | Fresh parsley, chopped |
| 4 tbsp | Olive oil |
| to taste | Salt and pepper |
| 1 | Preheat your oven to 180°C (350°F, Gas Mark 4). While it’s warming up, toast the breadcrumbs in a pan with a splash of olive oil until they’re golden brown. |
| 2 | In a mixing bowl, combine the toasted breadcrumbs, pine nuts, raisins, garlic, orange zest and juice, lemon zest, anchovies, and parsley. Season with salt and pepper to your liking. |
| 3 | Take your sardines and lay them flat, skin side down. Place a spoonful of the breadcrumb mixture on each sardine and roll them up, securing with a toothpick if needed. |
| 4 | Arrange the stuffed sardines in a baking dish, drizzle with the remaining olive oil, and any leftover stuffing can be scattered on top. |
| 5 | Bake in the preheated oven for about 20 minutes, until the sardines are cooked through and the tops are nicely browned. |
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