Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, sicilian stuffed sardines. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Sicilian stuffed sardines is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Sicilian stuffed sardines is something that I have loved my entire life.
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To get started with this recipe, we have to prepare a few ingredients. You can cook sicilian stuffed sardines using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sicilian stuffed sardines:
- Take 85 g fresh breadcrumb
- Get 50 g black olive, stoned and roughly chopped
- Take large handful parsley, roughly chopped
- Take handful mint leaves, finely chopped
- Make ready 1 lemon, zested and sliced
- Make ready 4 anchovy fillets
- Prepare 1 garlic clove, crushed
- Prepare 25 g pine nut
- Make ready 25 g sultana
- Prepare pinch chilli flakes (optional)
- Prepare 1 large fennel bulb, finely sliced, fronds reserved
- Prepare 3 tbsp olive oil
- Get 8 sardines, butterflied with tails kept intact
- Take 8 bay leaves
Sarde a Beccafico is a traditional Sicilian dish of butterflied sardines stuffed with a sweet and savory mixture of bread crumbs, pine nuts, currants, anchovies, garlic and parsley. Baked in the oven with a drizzle of olive oil and squeeze of lemon, it truly is a taste of Sicily. Sicilian sardines are prized across Italy, and this sarde a beccafico recipe sees the fish stuffed with raisins, pine nuts and breadcrumbs before being baked until golden and crisp. Mario Matassa's recipe for sardines includes sultanas and pine nuts.
Steps to make Sicilian stuffed sardines:
- Heat oven to 200C/180C fan/gas 6. Put the breadcrumbs, olives, parsley, mint, lemon zest, anchovies and garlic in a food processor, and blitz until everything is roughly chopped. Tip into a bowl and stir through the pine nuts, sultanas, chilli flakes (if using) and a good grinding of black pepper. Arrange the fennel slices in a small roasting dish and drizzle with a little olive oil
- Working methodically, lay each fish fillet, skin-side down, on your work surface, cover with some of the crumb mixture, then drizzle ½ tsp olive oil over each. Roll up the fillets, leaving the tails sticking up. Use a cocktail stick to secure, then stuff a little more of the crumb mixture into the sides.
- Arrange the rolled-up sardines on the fennel, scatter over the remaining crumb mixture, then pop the slices of lemon and bay leaves in the gaps. Drizzle with the remaining olive oil and season with sea salt and pepper. Bake in the oven for 20 mins until the fish is cooked through and the crumbs are golden and crisp in places. Serve scattered with the fennel fronds.
You'll have to remove the fish's head but don't be too fastidious about the bones. Just take out the main spinal bone and the larger bones will follow. It is a typical Sicilian dish and as such it has been officially recognized and included in the list of traditional Italian food products (P. T) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf). The name of this recipe derives from the beccafico, small birds that in.
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