Beccafico sardines

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Livello MASTERY
60 min
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Livello MASTERY
4 Persone
60 min
INGREDIENTI: per 4 persone

800 g sardine

100 g crustless white bread

60 ml extra virgin olive oil

half lemon zest

salt and pepper

4 salted anchovy

1 Sprig of parsley

50 g caper

40 g sultanas

40 g pine nut

3 bay leaf

 

 

Some also add

lemon zest

150 g almond

50 g black olive

1 onion

1 Clove of garlic

1 shallot

60 g grated Pecorino cheese

PREPARAZIONE:

Prepare the sardines, removing the heads and the insides. Remove the bones but leave the tail intact. Rinse and bone the sardines, then chop them finely. Soak the raisins in a bowl of lukewarm water for 15 minutes, then drain and press to remove excess water.
Heat three-quarters of the oil in a skillet and pour in the breadcrumbs. Sauté until they start to brown. Transfer to a bowl to cool, and then add the parsley, pine nuts, raisins and anchovies. Season with salt and pepper and mix well.
Heat the oven to 350°F (180°C) and oil a baking pan.
Cut the sardines lengthwise and open them up like a book, skin side down. Put a little of the breadcrumb mixture in each sardine and then roll them up, starting from the head end so that the tail is left outside. Secure the rolls with a cocktail stick. Arrange the bay leaves in the prepared pan and place the sardines on the bay leaves. Drizzle with the remaining oil and bake for about 20 minutes.

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