Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Sarde a Beccafico - Sicilian fish rolls
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Sarde a Beccafico - Sicilian fish rolls

 Post Reply Post Reply
Author
Message
MyPinchofItaly.co.uk View Drop Down
Cook
Cook
Avatar

Joined: 23 March 2018
Location: Here and there
Status: Offline
Points: 159
Post Options Post Options   Thanks (0) Thanks(0)   Quote MyPinchofItaly.co.uk Quote  Post ReplyReply Direct Link To This Post Topic: Sarde a Beccafico - Sicilian fish rolls
    Posted: 05 July 2019 at 03:10

The sarde a beccafico are a Sicilian dish, typical of the cities of Palermo, Messina, Agrigento and Catania. Local variations add also bit of orange zest to the filling, but in this case you need to make sure to get only oranges with edible skin, as these fruits are often sprayed with various pesticides. In some cases the sardines are even breaded and deep-fried, or like this lighter version, more traditional oven-baked.

Serves: 4 | Preparation: 20 mins | Cooking: 20 mins

  • Sardines, fresh: 1 kg
  • Breadcrumbs or old bread: 150-160 g
  • Pine nuts: 80 g
  • Raisins: 70 g
  • Anchovy fillets, in olive oil: 5-6
  • Garlic: 1 clove
  • Oranges: 1
  • Parsley, fresh: a bunch
  • Extra virgin olive oil (EVOO): 2 tbsp
  • Bay leaves: as needed
  • Salt and pepper: to taste

Method

Soak the raisins in lukewarm water for about 20 minutes.

Open the sardines and remove the guts, the head and the bones. Rinse the sardines under cold running water and dry them with some kitchen paper. Lay them open on your work surface.

Tip: If you prefer, you can also use frozen sardines instead of fresh ones. Usually they’ve already been cleaned; just leave them to thaw and dry them with some kitchen paper before cooking.

Chop the anchovies and the pine nuts. Remove the raisins from the water and squeeze them in your first to get rid of as much water as possible. Peel the garlic, then mince it finely along with the parsley. In a bowl mix the breadcrumbs, the pine nuts, the raisins, the anchovies, the garlic, the parsley, the olive oil, salt and pepper.

Preheat the oven to 180°C.

Place some spoonfuls of breadcrumbs mixture on each sardine, then close them in a roll and place them in a baking tray greased with olive oil. Insert bay leaves between the sardines,as shown in the picture below.





Press the orange and sprinkle the juice over the sardines, along with a pinch of salt. Bake the sardines at 180°C for 20 minutes. Allow the sardines to cool down a little before serving them.


www.mypinchofitaly.co.uk
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.188 seconds.