Sarde a Beccafico

Stuffed Beccafico Sardines

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      50 min

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This rustic sardine recipe is originally from Sicily, where you’ll find many different varieties according to the area’s traditions – here’s my version.


For the Sardines

  • 700 g fresh sardines
  • 12 bay leaves
  • 1 red chilli


Preheat the oven to 200°C.

Under running water, with the help of a paring knife, remove any fish scales from the skin of the sardines, and to open them up push on the belly with your thumb and gently run your finger from the belly to the tail trying to avoid breaking them. Open