How to cook Italian Sarde A Beccafico Recipe
"Italian Sarde A Beccafico Recipe,Ingredients: ,How to Make Italian Sarde A Beccafico Recipe: "
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Italian Sarde A Beccafico Recipe |
Dalgano - Italian Food | Sardines a beccafico is a specialty of Sicilian cuisine. What we present to you is the Palermo version, where the sardines become a delicious roll filled with pine nuts, raisins, and breadcrumbs. The recipe is easy, perfect for dinner with friends or family lunch.
Sardines a beccafico is a specialty of Sicilian cuisine. The Palermo version that we've got for you, sees sardines turn into a delicious roll with a sweet-sour filling made with raisins (a type of raisin found in many of the region's recipes), pine nuts, and breadcrumbs. There are also similar ingredients in Pasta con le sarde and in Pasta c'anciova.
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Ingredients:
- 800 grams of sardines
- 150 gr bread flour
- 1 teaspoon sugar
- 60 g passolina (or raisins)
- 60 gr pine nuts
- 1 bunch parsley
- Orange juice
- salt
- pepper
- extra virgin olive oil
- Bay leaf
How to Make Italian Sarde A Beccafico Recipe:
- Start preparing the beccafico sardines by cleaning the fish (if you didn't clean it when you bought it). Peel, gut, and open the sardines like a book, leaving the tail. Rinse carefully and brush with kitchen paper, regularly placing the sardines on the cutting board. In a skillet, toast the breadcrumbs with oil and a pinch of salt: in doing so, always mix, or the breadcrumbs run the risk of sticking to the pan.
- Transfer the breadcrumbs to a large bowl and add a teaspoon of sugar, raisins previously soaked in warm water for 30 minutes, pine nuts, chopped parsley, and pepper to taste. Mix everything well. If the dough thickens, add a little water.
- At this point stuff the sardines: place the filling knob at the bottom of the sardines, on the side where the heads are, and roll up, leaving the tails visible. When you make the "rolls," arrange them on an ovenproof dish. Continue until all the sardines are used up.
- Replace the sardine rolls with bay leaves (if too large cut in half), sandwiched between one row and another. Pour in the orange juice and top with a drizzle of oil. If there is any leftover filling, you can sprinkle it on the surface. Bake at 180 degrees for 15-20 minutes. Remove from oven: the beccafico sardines are ready to serve.