Name: Sarde a Beccafico (Stuffed Beccafico Sardines)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 25 g pine nuts; 12 bay leaves; 700 g fresh sardines; 2 anchovies; 1 lemon; Salt and pepper, to taste; 1 small bunch of parsley, chopped; 4 tbsp extra virgin olive oil; 50 g raisins, rehydrated (soaked in water); 2 tsp honey; 200 g homemade breadcrumbs; 1 red chilli

Preparation info

Serves:
4

Difficulty
Medium
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.

Ingredients

For the Sardines

700 g fresh sardines
12 bay leaves
1 red chilli

Method

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