Sarde a beccafico
Stuffed sardines, the poor man’s version of cucina baronale, from Sicily
Servings Prep Time
10people 20minutes
Cook Time
10minutes
Servings Prep Time
10people 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Scale, gut and clean sardines. Split open to remove backbone, but don’t cut in half.
  2. n a heavy pan, over low flame, lightly toss the finely chopped onion. When the onion is golden, add the pine nuts and raisins to the pan. Take off the heat after a few minutes
  3. n a large bowl, mix the cheeses together. Add the breadcrumbs to the bowl and mix it all together. Add a pinch of salt. Add a little squeeze of lemon and some lemon zest. Add the onion/raisin/pine nut mix. Add oil, a little at a time, to make a nice stuffing mixture.
  4. Carefully pack the stuffing mixture into the sardines. Roll up starting with the edge opposite the tail. If you can’t get them to roll nicely, use a skewer
  5. When rolled, place side by side in baking dish with tail sticking up. Place a thick layer of bay leaves at the bottom of the baking dish. Place the sardines on top. Place a bay leaf between each fish.
  6. Pour some oil over the sardines. Squeeze a little more lemon over them.
  7. Bake in a medium oven for about 10 minutes.
  8. Serve either hot or cold with rosemary leaves or Italian parsley over the top.
Recipe Notes

You can’t make sarde a beccafico from a can of sardines although I’m sure if you were desperate you could manage something almost similar. Buy some sardines from the market, they’re a lot bigger than the canned variety and you can often get the fishmonger to prepare them for you.