Sarde a Beccafico (Sicilian Stuffed Sardines with Pine Nuts)
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Ingredients
- 12 fresh sardines, gutted and cleaned
- 80 g fresh breadcrumbs
- 30 g pine nuts, toasted
- 30 g raisins
- 1 orange
- 40 ml olive oil
- 8 bay leaves
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 425 kcal
- Protein
- 28.2 g
- Carbohydrate
- 20.2 g
- of which sugars
- 9.4 g
- Fat
- 25.5 g
- of which saturates
- 4.6 g
- Fibre
- 2.4 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Butterfly each sardine from the belly side and remove the backbone, keeping the two fillets joined.
- 2
Zest and juice the orange. Mix the breadcrumbs, pine nuts, raisins, parsley and orange zest with half the olive oil.
- 3
Lay the sardines open on a board, spoon the breadcrumb mixture along the centre of each, then roll up from the tail end.
- 4
Arrange the rolls snugly in a baking dish with a bay leaf between each, drizzle with the remaining olive oil and the orange juice.
- 5
Bake for 15-18 minutes until the sardines are cooked through and the breadcrumbs are golden.
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