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Sarde alla Beccafico (Sardines with Vegetable Tartare and Mint Sauce)

di Academia Barilla

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Sarde alla Beccafico (Sardines with Vegetable Tartare and Mint Sauce)
40 minutes




Ingredients for 4 people

2 ¼ pounds medium sized fresh sardines
¾ cup breadcrumbs
1 ½ ounces salt-packed anchovies (rinsed to remove salt)
1/3 cup raisins
¼ cup pine nuts
1 cup fresh parsley
5½ tablespoons extra virgin olive oil
10 g sugar
bay leaf to taste
For Vegetable Tartare
½ cup carrots
½ cup zucchini
½ cup bell or sweet pepper
½ cup extra virgin olive oil For sauce: ½ cup fresh mint
2 ½ tablespoons extra virgin olive oil

Preparation 25 minutes preparation + 15 minutes cooking
1. Clean the sardines, remove head, open and remove bones, ensuring that the two fillets remain attached

2. Rinse and allow to drain

3. Heat a drizzle of oil in a pan over medium heat

4. Sauté breadcrumbs until very lightly browned

5. Meanwhile, plump the raisings by soaking in water until soft, but still intact

6. When the breadcrumbs are browned, add the chopped anchovies, pine nuts and raisins

7. Add chopped parsley, one or two crumbled bay leaves and season with a pinch of salt and freshly ground pepper

8. The mixture should be evenly mixed and not too moist

9. Line four individual ramekins about 2-2 ½ inches in diameter with parchment paper and place on a baking sheet or tin

10. Tightly place sardine fillets in each ramekin with no space in between them

11. Cover the layer of fillets with the prepared mixture

12. Lightly press the mixture onto the sardines to cover them completely

13. Bake at 350°F for 10 minutes

14. Garnish with a drizzle of oil and a few parsley leaves

15. Serve with a sauce made by blending mint leaves in oil, and a salad of raw diced seasonal vegetables