Sardines "beccafico" style
Sardines "beccafico" style are a delicious second course of Sicilian origin; a particularly tasty and delicious dish, definitely worth trying.
Sardines "beccafico" style are proof of Sicilian talent in mixing bold flavors and simple ingredients, perfect for those seeking a dish that combines the scent of the sea and natural sweetness. The combination of raisins, pine nuts and honey creates a refined balance, while the anchovies add a salty note that harmonizes perfectly with the olive oil and bay leaf, making this dish as satisfying as it is reliable in the kitchen.
Instructions
- 1
To prepare the "beccafico" style sardines, first make sure that your sardines are already cleaned (you will need 520 g of open sardines); otherwise, you can follow our guide on how to clean anchovies; the procedure will be the same. Then, prepare the filling. First, rinse and then soak the raisins in cold water for about ten minutes. Then, pour a little oil into a pan, add the breadcrumbs and toast them for a couple of minutes over medium heat, stirring constantly.
- 2
Meanwhile, chop the parsley and coarsely chop the anchovies. In a bowl, pour the breadcrumbs, the drained and squeezed raisins,
- 3
the pine nuts, the anchovies, the parsley, the sugar, salt and pepper.
- 4
Mix everything and set aside for a moment. Then grease a 20x20 baking dish and start filling the sardines. Place a little of the filling on each sardine
- 5
and roll it up starting from the head, to form a roll. Gradually place the sardines in the baking dish, in an orderly manner, so that they are close to each other. Take the bay leaves, if they are very large, cut them in half, otherwise use them whole. Then, place the bay leaves between each roll.
- 6
At this point, sprinkle the surface with the remaining filling. Now, prepare the emulsion. Pour the honey, the orange juice
- 7
and the oil into a small bowl. Emulsify by whisking rapidly with a fork, then spread over the sardines using a spoon. Bake in a preheated static oven at 200° for about 20-25 minutes. Then, take out of the oven and serve.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
I hope this recipe has made you feel the warmth of tradition and the harmony of flavors, as every good Italian dish should. Enjoy your meal and may your table always be full of stories to tell.
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