Sarde a Beccafico: Sicilian Stuffed Sardines

Sarde a beccafico are Sicilian stuffed sardines filled with breadcrumbs, raisins, pine nuts and citrus.

The dish depends on contrast: oily fish, sweet raisins, toasted crumbs and a bright finish.

Sweet, Savoury and Crisp

Sicilian seafood often works with sweet-savoury flavours. Here the filling gives texture while the sardines stay moist.

Ask for sardines butterflied if possible. It makes filling and rolling much easier.

Ingredients for Sarde a Beccafico

• 800 g sardines – cleaned and butterflied
• 120 g breadcrumbs
• 30 g raisins
• 30 g pine nuts
• Orange or lemon zest
• Parsley
• Bay leaves
• Olive oil
• Salt and pepper

Stuff and Bake the Sardines

1. Toast crumbs.
   Toast breadcrumbs in olive oil until fragrant.
2. Mix filling.
   Add raisins, pine nuts, zest, parsley, salt and pepper.
3. Fill sardines.
   Place filling on each sardine and roll gently.
4. Bake.
   Arrange with bay leaves, drizzle with oil and bake until cooked through.

Keep Sardines Moist

• Use fresh sardines.
  They should smell clean and bright.
• Do not overfill.
  Too much filling makes them split.
• Bake briefly.
  Small fish cook quickly.

Serving Sarde a Beccafico

Serve warm or at room temperature, with lemon and a simple salad.

More Sicilian Recipes

Continue with Pasta con le Sarde, Sicilian Caponata.