Le Ricette

Sarde a Beccafico (Stuffed Sardines)

di Academia Barilla

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Le ricette
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PREPARATION TIME
55 min
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DIFFICULTY
Medium
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TYPE
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


Ingredients


breadcrumbs

Preparation 40 minutes preparation + 15 minutes cooking

1
Soak raisins in warm water for 20 minutes. Prepare the sardines: remove the scales and the head, but not the tail. Hold each sardine belly-side up and cut along its belly so the fish opens up like a book. Remove insides and bones. Leave tails intact.

2
Rinse in cold water, dry and season by rubbing with bay leaf. 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. Set aside in a bowl to cool down slightly. Drain raisins and squeeze out all excess water.

3
Rinse anchovies and capers in running water to remove salt. Add to the breadcrumb mixture along with chopped pine nuts and parsley. Season with salt and pepper. Optional additions: chopped garlic, shallot or onion, pitted olives, toasted almonds and lemon zest, and grated Pecorino cheese.

4
Mix well and spread a teaspoon of this mixture on the inside of the sardines, pressing down lightly with your fingers. Roll up the sardines (keeping the filling inside) with the tail sticking up. Line a baking sheet with parchment paper and arrange the stuffed sardines.

5
Add bay leaf, sprinkle with a tablespoon of breadcrumbs and drizzle on the remaining oil. Cook in a preheated 420°F oven for 15-20 minutes. Dress with lemon juice and serve hot!


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