Sarde a Beccafico – Stuffed Sardines
Servings Prep Time
4people 25minutes
Cook Time Passive Time
15minutes 5minutes
Servings Prep Time
4people 25minutes
Cook Time Passive Time
15minutes 5minutes
Instructions
  1. Carefully clean the sardines by removing the entrails, the head and the central bone, open them in half way to the tail. Wash and dry them and open them on a plane.
  2. Soak in two bowls with a little water raisins and capers. Peel the shallots, garlic and pitted olives.
  3. After 10 minutes you can drain the capers and raisins.
  4. At this point, use the chopped capers and raisins adding parsley, pine nuts and 4 sardines.
  5. Crumble the bread and brown it in two tablespoons of oil, then add ¾ of the whole quantity.
  6. Spread the mixture evenly on the sardines, then roll them leaving off the tail, stops the rolls with toothpicks.
  7. Arrange the rolls in a baking dish with the tail at the top and alternate them with bay leaves.
  8. Season with salt and sprinkle with the crumb remained. Drizzle with the lemon juice and the remaining olive oil.
  9. Bake at 180 ° C for 15 minutes, serve warm.
Recipe Notes

Tools:

  • Oven
  • Pan
  • Baking dish
  • Toothpicks

Serve warm