Sarde a beccafico - Ricetta Siciliana

Beccafico sardines - Sicilian recipe

🕐 Preparation time:40 min
🕰 Cooking Time:15 min
🧏🏻 Doses: 6-8 people

whole sardines 1 kg (cleaned 800 g)
raisins 60 g
pine nuts 40 g
anchovies in oil 2 fillets
loaf crumb 120 g
grated pecorino 80 g
granulated sugar 25 g
parsley 1 sprig
orange 1
extra virgin olive oil 25 g
sale q.b.
pepe q.b.
laurel to taste leaves
extra virgin olive oil 20 g
orange juice 50 g
honey 50 g

🧑‍🍳 Preparation:
For the sardines:
Remove the heads of the sardines, remove the bones, open them like a book, keeping the tail intact, and rinse them. Pat them dry with paper towels*.

For the stuffing:
Soak the grapes in warm water and toast the pine nuts.
Toast the crumb in a pan and let it cool.
Chop the parsley, put it in a bowl with the cold bread, the pecorino cheese, the sugar, the anchovies, the oil and half the orange juice.
Add the pine nuts and drained raisins to the mixture. Season with salt and pepper. Set aside a spoonful of the filling.
Compact 10 g of filling and place it in the center of the sardine open like a book, on the meat ***. Roll the sardine on itself, starting from the side opposite the tail, making sure that the filling does not come out. Put the sardine in the oiled pan, leaving the tail visible and up. Arrange them well attached to each other. Add a few bay leaves and spread the reserved spoonful of filling on top.

For the compound:
Heat the honey slightly. Put it in a bowl with the orange juice and oil. Beat with the tines of a fork to form an emulsion which you will distribute over the sardines.

For the cooking:
Bake in a static oven at 180° for about 10-15 minutes. The sardines are ready!

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