Sarde a Beccafico Recipe: A Traditional Sicilian Delight
Sarde a Beccafico is a beloved Sicilian dish that combines the delicate flavors of fresh sardines with a savory stuffing of breadcrumbs, raisins, pine nuts, anchovies, and fresh herbs. The name “Beccafico” refers to a traditional preparation method in Sicily, where the fish is stuffed and rolled like a bird (beccafico). This dish is perfect for seafood lovers and a delightful addition to any Italian meal.
Ingredients (For 4 servings)
| Ingredient | Quantity |
|---|---|
| Fresh sardines (opened) | 520g |
| Bay leaves | to taste |
| Breadcrumbs | 50g |
| Raisins | 25g |
| Fresh parsley (chopped) | 10g |
| Pine nuts | 25g |
| Anchovies in oil | 15g |
| Sugar | 15g |
| Salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 20g |
| Acacia honey | 35g |
| Extra virgin olive oil (for drizzling) | 10g |
| Orange juice | 35g |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 280 |
| Protein | Approx. 18g |
| Carbohydrates | Approx. 20g |
| Fat | Approx. 16g |
| Fiber | Approx. 3g |
| Sugars | Approx. 8g |
Instructions
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Prepare the Sardines
Begin by ensuring the sardines are cleaned and filleted. If you have whole sardines, remove the head, gut them, and open them flat (this is known as “a libretto”). You will need 520 grams of prepared sardines. Set them aside on a tray lined with parchment paper. -
-
Prepare the Stuffing
In a mixing bowl, combine 50 grams of breadcrumbs, 25 grams of raisins (rinse and squeeze them out if they are too wet), 25 grams of pine nuts, 15 grams of anchovies in oil (finely chopped), and 10 grams of freshly chopped parsley. Add 15 grams of sugar, salt, and black pepper to taste. Mix everything together until well combined. This flavorful stuffing is the heart of the dish, balancing the savory and sweet elements. -
Stuff the Sardines
Take a spoonful of the stuffing and place it on the opened sardine fillets. Roll the sardines from the head to the tail, ensuring the stuffing stays inside. As you roll, the fish should resemble a small cylinder. Arrange the stuffed sardines in a baking dish, placing them close together to keep the rolls intact during cooking. -
Add Bay Leaves
Tear the bay leaves into smaller pieces if they are large, and scatter them between the stuffed sardines. The bay leaves will infuse the fish with a subtle aromatic flavor, enhancing the overall taste of the dish. -
Prepare the Orange-Honey Emulsion
In a small bowl, combine 35 grams of acacia honey, 35 grams of fresh orange juice, and 20 grams of extra virgin olive oil. Whisk the mixture quickly with a fork to emulsify. The honey and orange juice provide a beautiful sweetness that complements the savory stuffing. -
Drizzle and Bake
Pour the orange-honey emulsion over the stuffed sardines, making sure each roll is generously coated. Drizzle a little more olive oil (10 grams) on top for a richer finish. Preheat the oven to 200°C (about 390°F) and bake the sardines for 20-25 minutes, or until they are golden brown and cooked through. The fish should be tender, and the breadcrumbs should form a crispy, flavorful crust. -
Serve and Enjoy
Once the sarde a beccafico are baked to perfection, remove them from the oven. Serve them hot or at room temperature, garnished with extra bay leaves if desired. These delightful little fish rolls are perfect as a main course or as a savory appetizer for a special occasion.
Sarde a Beccafico offers a wonderful combination of textures and flavors. The tender sardines are perfectly complemented by the crunchy breadcrumb stuffing, the sweetness of the raisins, and the nuttiness of the pine nuts. The subtle kick from the anchovies and the bright citrusy note of the orange and honey emulsion ties everything together beautifully. This traditional Sicilian dish is sure to impress your guests and transport them to the sunny shores of Sicily with every bite. Enjoy it with a glass of crisp white wine or a refreshing Sicilian citrus spritz.
