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You are here: Home / Recipes / Appetisers / SARDE A BECCAFICO ALLA PALERMITANA

SARDE A BECCAFICO ALLA PALERMITANA

April 17, 2013 By Manu 6 Comments

Sarde a Beccafico

Today’s Regional Italian dish takes us back to Sicily… to Palermo to be precise.  It is a very popular dish and like all popular dishes, every family has its own recipe or twist.  Also each Sicilian city has its variations.  This is my family’s version, from my father’s side… and it is the Palermo version.  I LOVE sardines… it is my favourite fish ever.  It is really easy to find in Italy (and it is relatively inexpensive), but it is not so easily available around here.  So when I saw these at the market… I bought them immediately.  Besides being delicious, sardines are really good for you as they are full of Omega3!  But what are Sardines “beccafico”?  They are baked sardine rolls filled with breadcrumbs, raisins and pinenuts and drizzled with orange or lemon juice and a little sugar, to obtain their very typical agrodolce (sweet and sour) taste.  The origin of the name of this dish is quite interesting.  It appears that originally this dish was made with birds (called baccafichi) and that sardines replaced them as they were much cheaper!  Cheap??  And delicious??  Does that sound perfect to me only??  Try them and you will love them too!  Buon appetito!

Sarde a Beccafico

Sarde a Beccafico
5 from 2 votes
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Sarde a Beccafico alla Palermitana

A traditional Sicilian recipe for sardines: Sarde a Beccafico alla Palermitana.

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1 kg sardines cleaned, heads and backbones removed
  • 2 tbsp orange or lemon juice
  • 1 tsp sugar optional
  • Bay leaves

Filling

  • 3 tbsp extra virgin olive oil
  • 10 tbsp breadcrumbs toasted
  • 50 gms raisins or sultanas
  • 50 gms pinenuts
  • 1 tbsp parsley chopped
  • Salt and Pepper to taste

Instructions

  1. Roast the breadcrumbs by putting them in a frying pan and cooking them on a medium fire while constantly stirring with a wooden spoon. They have to become golden brown. Do not burn them or they will become bitter.
  2. Mix all the filling ingredients together and keep aside.
  3. Put a tsp of filling on each sardine and roll it like an involtino and put them in an oven proof dish, greased with olive oil.
  4. Put 1 bay leaf to separate each roll.
  5. Mix the orange or lemon juice with the sugar and pour it all over the rolls.
  6. Bake in a pre-heated oven at 180°C – 355°F for 10 or 15 minutes.

Recipe Notes

These are good warm, cold or at room temperature (the way I prefer them!).

Sarde a Beccafico

Sarde a Beccafico

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Related Posts:

  • POLPETTE DI SARDE ALLA SICILIANA – SICILIAN SARDINE PATTIES
  • Sicilian Sweet and Sour Mackerel
  • Swordfish Caponata
  • Sarde Allinguate
  • Meatball Marsala

Filed Under: Appetisers, Fish, Italian, Mains, Regional Italian Dishes Tagged With: agrodolce, appetiser, fish, involtini, main, Palermo, Regional Italian dish, rolls, sardines, seafood, Sicilian, Sicily, sweet and sour

« CHICKEN BALLOTINE
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Comments

  1. Eha says

    April 18, 2013 at 2:51 pm

    Well, I first have to get to the Sydney Fishmarket – but that ‘small’ obstacle removed the dish looks unreally delicious [don’t think there is really such a term but we’ll create one!] So simple to make, but with raisins and pinenuts and so on and so forth . . . yum!!

    Reply
  2. Nuts about food says

    April 18, 2013 at 6:36 pm

    Che meraviglia! And for the umpteenth time, we are in sync. Look what I posted yesterday!

    Reply
  3. DanielaC. says

    April 18, 2013 at 7:07 pm

    buy, cook, eat! … the “sarde a beccafico” can’t really go in the freezer 🙂 ! pinned…Grazie!!! DanielaC.

    Reply
  4. C. Brown says

    September 27, 2014 at 5:01 pm

    I used mackerel as I couldn’t find sardines. Had to fillet them, though, which took forever!

    I fixed with pasta con i broccoli arriminati because I had thought it also had sardines (but, really, had anchovies).

    I didn’t know if the olive oil was supposed to be in the stuffing mixture or whether one was supposed to brown the breadcrumbs in there, so left it out.

    Anyway, I’m not a huge fan of fish in the first place, the fish was really fishy tasting, and I didn’t think I put enough stuffing in each fish. So it seemed to definitely had some promise, but I probably wouldn’t try it again, even with sardines.

    Reply

Trackbacks

  1. Palermo Guide - Italy says:
    November 6, 2015 at 6:02 pm

    […] Agglassato Sarde a Beccafico Gatto’ di Patate Baked Swordfish Involtini Eggplant Involtini Fish Couscous Pork Involtini alla […]

    Reply
  2. San Vito Lo Capo Guide - Italy says:
    January 22, 2016 at 7:09 pm

    […] Agglassato Sarde a Beccafico Gatto’ di Patate Baked Swordfish Involtini Eggplant Involtini Fish Couscous Pork Involtini alla […]

    Reply

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