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Sarde a Beccafico

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


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


  • 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


  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!).