A cheap fish for a delicious dish.
Sicily gives us another delicacy and who tasted sardine “beccafico” knows it pretty well!
Here you have the recipe, very simple and impressive.
Ginger’s guarantee!
INGREDIENTS (for 6 persons)
700 gr sardine (or fresh anchovies)
150 gr breadcrumbs
50 gr pine-nuts and raisins
2 lemons (or oranges when they are in season)
½ glass evo oil
1 tbsp sugar
bay leaves
salt to taste
chopped parsley to taste
METHOD
Open the sardine like a book and bone.
Clean them very well but gently under cold water, to avoid bitter taste.
Toast the breadcrumbs in a pan with few evo oil, a pinch of salt and some chopped parsley to flavour.
Soak the raisins in cold water and toast the pine-nuts in a non stick pan. Put in a plate when ready, otherwise they will get burned.
Squeeze the raisins with hands, add it and the pine-nuts to the breadcrumbs.
Stuff every sardina with the compound, start rolling from the head and put them in a baking pan covered with oil. Put a bay leaf between each sardina.
Put the remaining oil all over the sardine and bake them in the oven at 325° F for 20 minutes.
When they are ready and still hot cover with the lemons juice in which has been melted 1 tbsp of sugar.
Let them stand 20 minutes before eating.
NOTE
If you don’t find sardine you can use anchovies and instead of rolling, you can easily make a sandwich: anchovy – stuffing – anchovy.
