Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, sicilian stuffed sardines. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Sicilian stuffed sardines is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Sicilian stuffed sardines is something that I’ve loved my entire life. They’re nice and they look fantastic.
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. 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. Baked in the oven with a drizzle of olive oil and squeeze of lemon, it truly is a taste of Sicily.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sicilian stuffed sardines using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sicilian stuffed sardines:
- Prepare 85 g fresh breadcrumb
- Get 50 g black olive, stoned and roughly chopped
- Take large handful parsley, roughly chopped
- Take handful mint leaves, finely chopped
- Make ready 1 lemon, zested and sliced
- Prepare 4 anchovy fillets
- Get 1 garlic clove, crushed
- Prepare 25 g pine nut
- Prepare 25 g sultana
- Take pinch chilli flakes (optional)
- Prepare 1 large fennel bulb, finely sliced, fronds reserved
- Get 3 tbsp olive oil
- Prepare 8 sardines, butterflied with tails kept intact
- Make ready 8 bay leaves
These birds were stuffed and cooked in the kitchens of the nobles and wealthy by the Monsù, the famous Sicilian cooks serving. Clean sardines of scales, head and guts, Then pry one side open with the aid of a knife, making sure you leave the. other side attached, as in picture to the right. Pull away the bone going along the whole fish. Lightly dust the stuffed sardines in flour.
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.
Pull away the bone going along the whole fish. Lightly dust the stuffed sardines in flour. Recipe for Sarde a beccafico - Sicilian Style Stuffed Sardines from Palermo Recipe by Anna Tasca Lanza. Lay the sardines on a flat surface, skin-side down. Spread a heaping tablespoon of the filling on top and roll the sardine up to the tail.
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