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Sarde a Beccafico (Stuffed Sardines)

di Academia Barilla

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Sarde a Beccafico (Stuffed Sardines)
55 minutes


Main course

Ingredients for 4 people

1 3/4 pounds sardines
1/2 cup fresh breadcrumbs
5 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
4 salt-packed anchovies
1 sprig parsley minced
3 1/2 tablespoons capers
3 tablespoons raisins
1/4 cup pine nuts
3 bay leaves
Zest from 1 lemon
1/2 cup almonds toasted and chopped
3 1/2 tablespoons black olives pitted and minced
1 onion chopped
1 clove garlic chopped
1 shallot chopped
2/3 cup Pecorino cheese grated

Preparation 40 minutes preparation + 15 minutes cooking
1. Soak raisins in warm water for 20 minutes

2. Prepare the sardines: remove the scales and the head, but not the tail

3. Hold each sardine belly-side up and cut along its belly so the fish opens up like a book

4. Remove insides and bones

5. Leave tails intact

6. Rinse in cold water, dry and season by rubbing with bay leaf

7. Heat one tablespoon of oil in a frying pan over medium heat, stir in fresh breadcrumbs and sauté for a couple of minutes until golden

8. Set aside in a bowl to cool down slightly

9. Drain raisins and squeeze out all excess water

10. Rinse anchovies and capers in running water to remove salt

11. Add to the breadcrumb mixture along with chopped pine nuts and parsley

12. Season with salt and pepper

13. Optional additions: chopped garlic, shallot or onion, pitted olives, toasted almonds and lemon zest, and grated Pecorino cheese

14. Mix well and spread a teaspoon of this mixture on the inside of the sardines, pressing down lightly with your fingers

15. Roll up the sardines (keeping the filling inside) with the tail sticking up

16. Line a baking sheet with parchment paper and arrange the stuffed sardines

17. Add bay leaf, sprinkle with a tablespoon of breadcrumbs and drizzle on the remaining oil

18. Cook in a preheated 420°F oven for 15-20 minutes