Sardines “a beccafico” – Sarde a beccafico

Ingredients for 6 servings

  • Aprox. 2 lb. of filleted sardines
  • 5 oz. of breadcrumbs
  • 3 tbsp of grated pecorino cheese
  • (parmesan a substitute)
  • 3 1/2 oz. of anchovy fillets in oil
  • fresh parsley 1/2 bu.
  • 1 oz. of pine
  • nuts (about 1/3 cup)
  • 1 1/2 oz. of raisins (about 1/4 cup)
  • 2 medium lemons
  • 1/2 orange
  • extra virgin olive oil
  • 4 bay leaves
  • salt
  • pepper TT

 

Preparation
Stir-fry the breadcrumbs and put them in a bowl. Then add the raisins, softened in lukewarm water and drained, the pine nuts, the anchovies melted in oil, minced parsley, the pecorino, salt and pepper. Mix all these ingredients together adding oil if necessary.
Wash and dry the sardines; add salt to the sardines and put on each sardine a little of the bread crumb mixture. Roll them up forming little roulades and put them in an oiled baking-pan, among them put some bay leaves and slices of lemon. Sprinkle the roulades with lemon and orange juice and trickle some oil. Spread the remaining breadcrumbs on the roulades and bake them for 15 minutes.

 

Variation
In Catania another version of this recipe is very popular: the filleted sardines are soaked in vinegar. On half of them they put a mixture of breadcrumbs, grated pecorino, chopped garlic and parsley, beaten eggs, salt and pepper, then they cover each fillet with the remaining ingredients. Dip every couple of fillets in the beaten eggs and then in the flour, fry them in hot oil. In Messina the fried couple of fillets are braised in a covered pot in a sauce of tomatoes, onion and parsley.

Sardines “a linguata” – Sarde a linguata

Ingredients for 4 servings

  • 1 1/2 lbs. of filleted sardines
  • white vinegar
  • flour
  • extra virgin olive oil
  • salt

Preparation
Wash and dry up the sardines; put them in a bowl and cover with vinegar and soak for 30 min. Drip dry them on paper towels, flour the fish and fry in hot oil, add salt only at the end.