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The ingredients needed to make Sicilian stuffed sardines:
- Take 85 g fresh breadcrumb
- Get 50 g black olive, stoned and roughly chopped
- Provide large handful parsley, roughly chopped
- Provide handful mint leaves, finely chopped
- Take 1 lemon, zested and sliced
- You need 4 anchovy fillets
- Get 1 garlic clove, crushed
- Use 25 g pine nut
- Use 25 g sultana
- You need pinch chilli flakes (optional)
- Take 1 large fennel bulb, finely sliced, fronds reserved
- You need 3 tbsp olive oil
- You need 8 sardines, butterflied with tails kept intact
- Prepare 8 bay leaves
Steps to make Sicilian stuffed sardines:
- Heat oven to 200C/180C fan/gas 6. Put the breadcrumbs, olives, parsley, mint, lemon zest, anchovies and garlic in a food processor, and blitz until everything is roughly chopped. Tip into a bowl and stir through the pine nuts, sultanas, chilli flakes (if using) and a good grinding of black pepper. Arrange the fennel slices in a small roasting dish and drizzle with a little olive oil
- Working methodically, lay each fish fillet, skin-side down, on your work surface, cover with some of the crumb mixture, then drizzle ½ tsp olive oil over each. Roll up the fillets, leaving the tails sticking up. Use a cocktail stick to secure, then stuff a little more of the crumb mixture into the sides.
- Arrange the rolled-up sardines on the fennel, scatter over the remaining crumb mixture, then pop the slices of lemon and bay leaves in the gaps. Drizzle with the remaining olive oil and season with sea salt and pepper. Bake in the oven for 20 mins until the fish is cooked through and the crumbs are golden and crisp in places. Serve scattered with the fennel fronds.
Stuffing sardines with fresh herbs, garlic, and. Sarde a Beccafico is a traditional Sicilian dish of butterflied sardines stuffed with a sweet and savory mixture of bread crumbs, pine nuts, currants, anchovies, garlic and parsley. Sardines are stuffed with bread crumbs Apart from the fennel balls, I prepared another antipasto for my Sicilian dinner: Sarde a Beccafico. Use to stuff the sardines, then close each sardine like a sandwhich. Dip in the beaten egg and then in breadcrumbs.
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