Sarde a Beccafico
Stuffed Sardines Sicilian Style

Specialty Recipe

From Bed and Breakfast Association of Rome

Ingredients

2-1/2 pounds fresh sardines

Salt

1-1/4 cups olive oil

6 Tablespoons fresh breadcrumbs

1/2 cup seedless white raisins

1/2 cup pine nuts

1 teaspoon sugar

6 salted anchovies, boned

Pepper

2 to 3 sprigs parsley, finely chopped

1 small onion, finely chopped

2 to 3 bay leaved

Juice of 1 to 2 lemons or oranges

Cut off the heads of the sardines, clean the fish well, and slit them open down to the tail but do not divide them completely. Wash them in salted water and wipe dry.

Heat olive oil in a small pan and add 5 tablespoons breadcrumbs. Stir well and saute until brown. Take them from the pan and put them in a bowl. Add the raisins, pine nuts, and sugar. Wash the anchovies until quite clear of salt and pound or chop them into small pieces. Add these to the bowl with plenty of ground pepper, parsley, and onion. Knead until mixture is well blended, then stuff a little into each sardine. Close the sardines firmly.

Rub a baking pan with olive oil and arrange the sardines in one layer on the bottom. Tear the bay leaves into strips and sprinkle them over the sardines. Cover with the remaining breadcrumbs, sprinkle with olive oil, and bake in a moderate oven at 375 degrees for 30 minutes or until breadcrumbs are brown and the sardines are baked through. Serve immediately, sprinkled generously with lemon or orange juice.

Serves: 6

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