Sarde a Beccafico - Italian Recipe

Sarde a Beccafico

🌍 Italian, Sicily Difficulty: ●●●○○

Butterflied sardines from Sicily, stuffed with breadcrumbs, pine nuts, currants, and orange zest, then rolled and baked with bay leaves between each one. The name comes from the resemblance to a fig-eating warbler with its tail in the air. Pack them tightly in the baking dish so they hold their shape.

Ingredients

• 600g fresh sardines, butterflied
• 100g breadcrumbs, toasted
• 50g pine nuts, 50g raisins
• Parsley, garlic, lemon
• Orange juice and zest
• Bay leaves

Method

1. Mixing — Mix breadcrumbs, pine nuts, raisins, parsley, garlic, lemon zest.
2. Placing — Place filling on each sardine; roll up.
3. Packing — Pack tightly in oiled dish alternating with bay leaves.
4. Drizzling — Drizzle orange juice; bake 180°C (350°F), 20 min.

Tags: fresh sardines, breadcrumbs, pine nuts, parsley, orange juice and zest · Source: Brittani's Almanac