A traditional Sicilian recipe for sardines: Sarde a Beccafico alla Palermitana.
Course
Main
Cuisine
Italian
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4
AuthorManuela Zangara
Ingredients
1kgsardinescleaned, heads and backbones removed
2tbsporangeor lemon juice
1tspsugaroptional
Bay leaves
Filling
3tbspextra virgin olive oil
10tbspbreadcrumbstoasted
50gmsraisinsor sultanas
50gmspinenuts
1tbspparsleychopped
Salt and Pepper to taste
Instructions
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.
Mix all the filling ingredients together and keep aside.
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.
Put 1 bay leaf to separate each roll.
Mix the orange or lemon juice with the sugar and pour it all over the rolls.
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!).